Soup Season in LA

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Soup Season in LA
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It's dropping below 65 degrees, which in L.A counts for chilly. Time to think about cozying up with something warm to eat.: To find something delicious to fill our bellies, we will scour the land, from the streets of K-Town for Korean Army Stew to the shores of Wilmington for the perfect cheeseburger-chowder combo.It’s chilly right now , so it’s the perfect time to turn to the satisfying coziness of soups.

A house specialty is Mohinga , a fish soup, created from stock made from whole fish stewed down to its essence with lemongrass, chili and garlic. It also contains an irresistible combination of whole cooked shallots, a banana stem and a hard-boiled egg, all garnished with a yellow lentil cracker for an added crunch factor.

Ocha’s version of Pok Tak is basically a lemongrass base with chili and all sorts of seafood, including fish, shrimp, and mussels, served in a flaming heated serving pot. It tastes a bit sour and salty, but fresh and warm, and we added steamed rice in our soup bowl. Order the chili on the side if you’re not trying to get spicy.

The last time I was there, I decided to try my luck with a steamy wonton without giving it an appropriate amount of time to cool off, and it instantly burned my mouth. So, don't be me. But I just couldn't wait to take a bite of the fatty goodness of that shrimp and pork combination.If you ever find yourself in Wilmington, do yourself a favor and head to the floating Chowder Barge to order the Chowder Burger .

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