Wonton soup with homemade tofu and shiitake mushroom wontons, swimming in a rich and fragrant broth flavoured with star anise and lemongrass.
Asian supermarkets are one of my happy places. I have spent countless hours wandering the aisles, reading labels and sniffing packets to identify the mysteries that lie within.
Invariably I come home with what I went in for (maybe tofu or dumpling wrappers) and a handful of other new-to-me ingredients to experiment with.