I recently picked up the Winter 2007 Food & Drink magazine from the LCBO. If you live in Ontario and haven’t picked up a (free) copy before I highly recommend that you do. It’s a really delicious magazine to flip through. There are quite a bit of ads, but there are also great food and drink recipes. If you live outside of Ontario go the LCBO website and you can find a link to the Food & Drink section. The site only provides online recipes up to 2006, so you won’t yet be able to get a look at the Asian Chicken Noodle Soup on page 38 that has me ready to do a special shopping trip just so I can make it. There are a lot of ingredients required, and many of them I don’t have at home on a regular basis.

I’m really finicky when it comes to soup, I don’t really know why, but I think I have an idea. You know how small children often don’t want any of the food on their plate to touch? Well I never completely got over that, so there may be something about the co-mingling of different textures and flavours in soup that gets me. I’m very visual and textural (is this a word?) with my food, I can like the flavour of something, but the texture can make it impossible for me to eat it, like chunks of tomato in spaghetti sauce. I love tomatoes, I love spaghetti sauce, but I have to have crushed canned tomatoes or whirred up fresh tomatoes in the sauce.

When I read over the recipe for Asian Noodle Soup, it reminded of another soup from Food & Drink that I actually did like quite a bit. I searched for it on the site, and found it. It’s an Orange Squash and Ginger Soup. Here’s what the site has to say about it : “This is a Japanese-inspired version of squash soup. The inclusion of miso and sake give it a rich taste without using cream, and cooking it with orange juice brings out the sweetness of the squash.”After reading the recipe again I had to make the soup and it’s great for a cold winter night, which is how it is here now. I don’t add the wasabi cream, but if you like the intense heat of wasabi I’m sure that it’s a great addition to the soup.

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