On today's Daily Nugget, I reflect on the soup I made last night. Here are 5 tips I learned:

  1. Smoke the brisket until it can be broken apart with the chopsticks.
  2. Cook the stock and the sweet onions alongside the brisket for a rich smokey broth.
  3. Roast the carrots during the final hour of smoking the brisket.
  4. Marinate the soft boiled eggs in shoyu and sake for at least 4 hours preferably overnight
  5. Use Thai Basil there is nothing like the sweet, basily flavor it gives the soup.
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