The Highest Peak of Soups Hari Pulapaka, PhD, WCMC, CEC
Soybeans are an incredible source of plant-based protein yet get a bad rap with environmentalists because they are used to feed livestock, and by many non-vegetarians because its most common processed form, tofu, apparently it tastes like nothing. The trick is to puncture the tofu with a fork and then rubbing on a wet marinade before marinating for an hour or two, preferably overnight. This recipe I created utilizes edamame and reminds me of the time my wife, Jenneffer, and I arrived at 4 am on Tiger Hill near Darjeeling to await the sunrise and unobstructed views of Mt. Kanchenjunga and Mt. Everest — the world’s 3rd highest peak and highest peak, respectively. After drinking Darjeeling tea accompanied by Parle biscuits, we visited a tiny shack on the way back to the hotel where we were served warm momos and clear thukpa.
Photo Courtesy of Hari Pulapaka, PhD, WCMC, CEC
Born and raised in Mumbai, India, Hari Pulapaka came to the United States to pursue a graduate degree in mathematics. A professional midlife crisis led him to enroll fulltime in culinary school while continuing his academic career, adding professional chef and restauranteur to his resume. Today Hari continues his dual professional life, as a Worldchefs Certified Master Chef, a 4-time James Beard Award semifinalist for Best Chef in the South, and an Associate Professor of Mathematics at Stetson University. The founder and CEO of the the Global Cooking School, Pulapaka is the author of Dreaming in Spice, A Sinfully Vegetarian Odyssey.
14
G R O W I N G B O L D E R / F E B R UA R Y 2 0 2 2 D I G I TA L D I G E S T
