I felt like having fish soup — my own. I also wanted to do a light fish broth for Choya, to add to her rotation of foods that wouldn't trigger her IBD. So I toddled to the supermarket to get some daikon, carrots and shimeiji, and tofu, kanpachi bones, and fillets of kinmedai. Since there were chicken back bones available, I got a pack too. The bok choi at home was totally ready for harvesting, so there was a bunch taken. Heh.
Separated the ingredients for two pots. One for Choya, and one for us. Choya's pot wouldn't hold salt and pepper; no soy, tomatoes or onions. I still popped in a piece of garlic and ginger; she can take those. Marinated the kinmedai fillets for the humans; Choya's fillet only had a touch of salt flakes.
Choya's broth went into two silicone trays for the freezer. They have been frozen into perfectly-sized cubes to be thawed out whenever. That one-cube volume would suffice for Choya for the day. It adds loads of nutrition and moisture to her meals.
The husband totally enjoyed his bowl of soup. He loves this type of soup. Something light, savory and easy. And this, you can't find it outside at the restaurants. I can boil up a superb version. The bigger pot for humans boiled down and yielded only enough for four bowls — for us to sip today, and a bowl to keep for the next day.
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