New York City: Cod Roe Soondubu at DubuHaus

by Mitzie Mee - Sanne

Steve and I had originally planned to have dinner at Hangawi, but it was restaurant week, and we hadn’t made a reservation. The staff told us the wait would be about 45 minutes which was too long on empty stomachs, so we decided to try DubuHaus, which is right next door. DubuHaus is known for soondubu (or soondobu/soontofu) jjigae, a Korean stew with silky tofu in a steaming hot, spicy broth. When I’m craving soondubu, I usually go straight to BCD Tofu House. I love their soondubu and I’ve never felt the need to try anywhere else. But BCD always has a line, and we were hungry, so that wasn’t an option either, and thus we ended up at DubuHaus.

Before our food arrived, they served a small glass of tofu drink on the house. Steve wasn’t a fan, but I found it ok tasty. I ordered the Cod Roe Soondubu, which arrived to the table piping hot. The roe still had the membrane around it, which wasn’t the most appetizing look, but it tasted great. Steve went for the Dubu Vegetable Bibimbap, which was served as a salad with rice on the side, so you could decide on the rice-to-veggie ratio yourself.

I had upgraded my rice to the Nutritious Kettle Pot Rice with ginkgo, edamame, and shiitake. That was a very good call and something I’d definitely recommend.

After the meal, we got another surprise: a small cup of tofu soft serve. Smooth, creamy, and with a subtle hint of tofu, almost as good as regular soft serve, and a perfect cold treat if you’re lactose intolerant.

I’m really glad we gave DubuHaus a try. The space is sleek and stylish, the service is friendly and efficient, their banchan is good, and to be honest, their soondubu is every bit as good as BCD’s.

My Guide to Korean Restaurants in New York City

DubuHaus, 6 E 32nd St, New York, NY 10016

August 9, 2025 0 comments

NYC: Plantshed East Village – Matcha, Portraits, and a Green Escape

by Mitzie Mee - Sanne

NYC: Plantshed - Matcha, Portraits and a Green Escape

It had been way too long since I last saw Ehsan, so I sent him a quick message on WhatsApp to see how he was doing. He replied that he was on his way to meet some friends at PlantShed and asked if Steve and I wanted to swing by. Of course we did, so we headed over to East Village.

PlantShed started out as a flower shop back in the 1950s. The café side of the business is a relatively new addition, but it works brilliantly, and today, there are several PlantShed locations across the city that combine plants and coffee in the best possible way. The space is filled with lush greenery and fresh flowers, so stepping inside feels like walking into a greenhouse right in the middle of all the noise and chaos of the city. A quiet little jungle in Manhattan.

I think their matcha is better than their coffee, and this summer they have seasonal drink called Dragonfly that I really like. It’s made with ceremonial grade matcha, raspberry purée and milk, and it’s honestly so good, so that’s what I had, along with an almond croissant. The croissant was fine, though I wouldn’t have minded a little more almond paste filling.

One of Ehsan’s friends, Dana Nehdaran, is a well known artist, especially for his portraits. His work has been exhibited in the US and internationally. At some point, he looked up and asked if he could do a quick sketch of me. Of course I said yes. There’s something fascinating about seeing yourself through someone else’s eyes, especially when that someone is an artist like Dana.

It turned into a really cozy couple of hours, surrounded by plants, good matcha, and interesting company. If you’re in New York and need a break, or just want to drink matcha surrounded by greenery, stop by PlantShed. They have several cafés around the city.

PlantShed East Village, 193 2nd Ave, New York, NY 10003, United States

July 31, 2025 0 comments

New York City: Back at Atoboy – Still Good, Just Not as Great as It Used to Be

by Mitzie Mee - Sanne

Steve and I stopped by Atoboy, which has been one of my longtime NYC favorites, though it had been quite some time since my last visit. Back then, it felt like a steal: three dishes and rice for just $42. It almost seemed too good to be true—and it was. Prices climbed quickly after that.

When we went back in April this year, the menu was $75 for four dishes and rice. Still decent value, especially now that tip is included—but here’s the catch: they don’t really make that clear. Our server casually mentioned that the included tip only covered the kitchen staff, and there was still a tip line on the receipt, which of course left us wondering. I ended up emailing the restaurant afterward and got confirmation that the tip covers all staff. So no, you don’t need to add anything extra, even if the setup makes you second-guess.

The food? Just as tasty as I remembered. The menu and format haven’t changed much, which can be both a good and a not-so-good thing. Good, because everything still tastes great. But also a little underwhelming, because it doesn’t feel like there’s been much progress or evolution since last time.

The first dish has always been something with uni and egg, as far as I recall. Not sure if it’s the exact same one each time, but it looks pretty similar in my old photos. Either way, it’s delicious, so I’m not complaining.

We had bluefin tuna and fluke, followed by squid and sweet shrimp, and then oxtail sooyuk and cod. Nicely prepared, well balanced, but the portions are small, more like elevated bites than full-on dishes.

And then there’s the chicken. Atoboy is NYC-famous for its fried chicken, and for good reason. It’s crispy, juicy, and pretty much perfect. I honestly can’t think of a single way it could be better. It’s a $28 add-on to the menu, but it’s a generous portion and definitely shareable. To me, it’s not really an add-on, it’s the main event. Skip it, and you’re missing the best thing on the menu. You might also leave a little hungry if you don’t order the chicken.

Expect to spend $100+ per person, including chicken and drinks. Still reasonable for a New York City dinner out, but it’s not the crazy bargain it once was.

My guide to Korean restaurants in New York City

Atoboy, 43 E 28th St, New York, NY 10016, United States

July 29, 2025 0 comments

Recipe: Green Bean Casserole

by Mitzie Mee - Sanne

Green Bean Casserole has been a Thanksgiving classic in the US since the 1950s, when a test kitchen chef at Campbell’s mixed green beans, cream of mushroom soup, and crispy onions and somehow created the perfect holiday side. The recipe became so popular that Campbell’s eventually printed it on the soup cans, and that’s how a whole generation learned to make it.

In Denmark we don’t celebrate Thanksgiving, so even though this dish has been around for ages, it wasn’t until a couple of years ago that I first tried it, and finally understood the hype. The creamy sauce, the tender beans, and that salty onion crunch on top is just great with turkey.

My recipe is for a smaller batch, perfect for about four people as a side, and it has a slightly higher sauce to bean ratio, which I think makes it extra nice and cozy.

The original Campbell’s® Green Bean Casserole recipe >>

All my Thanksgiving Recipes

Holiday Recipes from Scandinavia and the US

Recipe: Green Bean Casserole

Servings

servings

Cook Mode

Keep the screen of your device on

Ingredients

2 cups trimmed and halved green beans (about 250 g)
1 can Campbell’s® Cream of Mushroom Soup
2⁄3 cup whole milk (150 ml)
1 teaspoon soy sauce
1⁄4 teaspoon ground black pepper
1 cup crispy fried onions (about 50 g)

Directions

Bring a large pot of salted water to a boil. Add the green beans and cook for about 2 minutes until just tender but still bright green. Drain and set aside.
In a mixing bowl, whisk together the cream of mushroom soup, milk, soy sauce, and pepper. Add the green beans and a little more than half of the onions. Fold gently to coat everything.
Bake at 350 F (175 C) for 20 minutes, then top with the rest of the onions and bake for another 5-10 minutes until the casserole is hot and the onions on top are golden and crispy. Serve warm.

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11/27/2025 04:00 am GMT

Campbell's Condensed Cream of Mushroom Soup, 10.5 oz Can (Pack of 4)

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This is the classic Campbell’s Cream of Mushroom Soup you need if you want to make a traditional green bean casserole. The soup is decent on it's own but also works well as a quick sauce base, making it a great pantry staple.

Campbell's Condensed Cream of Mushroom Soup, 10.5 oz Can (Pack of 4)

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11/27/2025 04:00 am GMT

November 16, 2025 0 comments

Denmark: Oyster Safari at the Wadden Sea

by Mitzie Mee - Sanne

One November morning, my mom and I set off for the Wadden Sea. We had signed up for an oyster safari with Marksture, a local operator that really knows the area. Everything out there runs on the tide, because if the water doesn’t recede enough, you simply can’t reach the oyster reefs. Our original meeting point was on Rømø, but it was moved to Hjerpsted shortly before we left home, since the tidal conditions were better there.

We were a small group of about twelve people, and once the practicalities were handled, including the handout of rubber boots, oyster knives, and buckets, we walked along the coast toward the spot our guide, Jan, said would be perfect that day. The native Danish oysters disappeared from the Wadden Sea decades ago. Today the population is almost entirely Pacific oysters, which are an invasive species with no natural predators here. You don’t have to worry about taking too many, because collecting them actually helps keep the population in check and supports the balance of the ecosystem.

The seabed was a mix of sand and mud, and if you didn’t keep a quick pace, you would sink right in with your boots. Jan showed us how to take short, fast steps to avoid getting stuck. He also assured us that you wouldn’t sink deeper than about eight inches before you hit firmer ground again.

It was incredible how many oysters there were out there, so it was just a matter of filling your bucket with as many as you could carry. We had a few breaks along the way, so Jan could share little stories and demonstrate how to open oysters. He had brought snaps (Danish aquavit) and hot sauce, so anyone who wanted to taste the fresh catch could do so. The oysters were amazing out there under the open sky with the sea breeze in our faces. And if you got too enthusiastic and had too many from your bucket, it was easy to gather more before heading back.

Marksture also offers an oyster barbecue on land, but my mom does not eat oysters, so we skipped that part. Instead, we drove home with two big buckets full of fresh oysters from the Wadden Sea. A beautiful experience in a stunning setting and plenty of delicious oysters to bring home.

Thinking About Going on an Oyster Safari? Here’s What to Know

We went with Marskture.dk, but several other operators offer tours, and they all run things differently, so check the details with the one you choose and see what’s included.

With Marksture you could rent rubber boots, buy gloves, and borrow oyster knives and buckets for free. There were only a limited number of buckets available, so I recommend bringing your own.

Bring good gloves. Waterproof is ideal, but thick gardening gloves also work. Oyster shells are sharp and you can cut yourself easily.

Dress warmly. I wore a regular jacket and jeans, which turned out to be too cold. I recommend a windproof jacket and some waterproof pants at the very least, but make sure you can move comfortably. Also bring a change of clothes in the car. When your boots get stuck in the mud it’s easy to lose balance, and it’s nice to have something dry waiting for you when you get back on land.

The oysters in the Wadden Sea are of the long, slender kind, and many of them grow together in clusters or attach themselves to other mussels. Try to avoid the ones that are too fused together, because they can be very hard to open.

Marskture's Motel

If you are planning a trip to the Wadden Sea area, Marskture’s Motel is a really charming place to stay. The old tobacco drying house in Højer has been turned into a small, family friendly bed & breakfast with eight rooms, all with a private bathroom. Marskture's Motel is run by the same family that runs the Marskture excursions, and some of their oyster tours end here with a cozy oyster barbecue. If you want a comfortable and practical base close to the Wadden Sea, this is a really good pick.

Book now

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November 13, 2025 0 comments

Recipe: Hot and Sour Soup – my take on the Chinese takeout classic

by Mitzie Mee - Sanne

I love a good Hot & Sour Soup and almost always order it when I get Chinese takeout, so I figured it was time to try making my own. It turned out surprisingly tasty, and if you ask me, it’s even better than many of the restaurant versions. This soup is warming and filling, with just the right balance between sour and spicy.

My recipe stays close to the traditional Chinese version with pork, mushrooms, and lily buds, but I like a soup with a bit more substance, so I’ve added a little extra of everything.

If you want to make it vegetarian, you can skip the pork and use a good vegetable stock instead of chicken. It will still have plenty of flavor from the shiitake and wood ear mushrooms. As it is, this soup makes a great lunch on its own, but with a bowl of rice on the side, it also works as a satisfying dinner.

Recipe: Hot and Sour Soup – my take on the Chinese takeout classic

Servings

servings as a main course, 4 as a starter or a side dish

Cook Mode

Keep the screen of your device on

Ingredients

4 cups chicken stock
4 dried shiitake mushrooms
1 small handful dried wood ear mushrooms
1 small handful dried lily buds
½ cup bamboo shoots, cut into thin strips
3 ½ oz pressed tofu
¼ cup white vinegar
Oil for frying
3 ½ oz (100g) ground pork
1 tablespoon light soy sauce
2 teaspoons dark soy sauce
1 teaspoon sesame oil
½ -1 teaspoon white pepper depending on how spicy you want it
1 tablespoon chili oil
1-2 tablespoons cornstarch
1 scallion, finely sliced

Directions

Preparation
Soak the shiitake mushrooms, wood ear mushrooms, and lily buds in hot water for 20–30 minutes, or until soft.
Remove any hard stems from the shiitakes and slice them thinly. Cut the wood ear mushrooms into smaller pieces.
Cut the tofu in small cubes. If the bamboo shoots aren’t pre-cut, slice them into thin strips.
Trim off any tough ends of the lily buds and set everything aside.
Make the soup
Heat a little oil in a pot and brown the ground pork until it changes color.
Pour in the chicken stock and bring it to a boil.
Add the shiitake mushrooms, wood ear mushrooms, bamboo shoots, and lily buds. Let simmer for 5 minutes.
Stir in the vinegar, light soy sauce, dark soy sauce, sesame oil, white pepper, and chili oil. Taste and adjust. The soup should be both tangy and mildly spicy. If you’re using unsalted stock, add salt to taste.
Dissolve the cornstarch in a bit of cold water and stir it into the soup. Simmer briefly until it becomes glossy and slightly thickened.
Add the tofu at the end and heat gently for a few minutes without stirring too much, so it doesn’t break apart.
Taste once more and adjust with a little extra white pepper or vinegar if needed. Sprinkle with sliced scallions just before serving.

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11/26/2025 11:00 pm GMT
Dried Woodear Mushrooms, 2 oz, 56.7 g

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If you enjoy making Asian soups or stir-fries, dried woodear mushrooms (also called black fungus) are an ingredient you’ll want to keep in your pantry. These VIGOROUS MOUNTAINS Dried Woodear Mushrooms have that signature crunchy-chewy texture and mild, earthy flavor that adds depth and umami to everything from hot and sour soup to noodle dishes and salads.
They’re packed with nutrients like iron, vitamin B1, and dietary fiber, so they’re as healthy as they are delicious. Once soaked, they expand beautifully and add satisfying texture to both warm and cold dishes. Because they’re dried, they have a long shelf life, so you can always have them ready for quick weeknight meals. Carefully selected and packaged for quality, these dried woodear mushrooms are a simple way to bring authentic Chinese flavor and a little extra nutrition into your cooking.

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11/26/2025 11:00 pm GMT
Dried Shiitake Mushrooms

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If you love cooking with shiitake mushrooms, these Natural Dried Shiitake Mushrooms are a must-have. They’re carefully selected for consistent size and quality, with each mushroom sun-dried to lock in that deep, savory umami flavor shiitakes are known for. Unlike some dried mushrooms that need hours to soak, these rehydrate quickly, just 30 minutes in warm water and they’re plump, tender, and ready to cook. Once rehydrated, they have that perfect meaty texture that adds richness to soups, sauces, stir-fries, risotto, or even pasta dishes. Whether you’re making Asian soup or a creamy mushroom risotto, these dried shiitakes bring an earthy depth and restaurant-quality touch to your home cooking.

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11/26/2025 11:00 pm GMT
Premium Dried Tiger Lily Buds 4oz

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If you want to make authentic Hot & Sour Soup or other classic Chinese dishes, you’ll need dried tiger lily buds. These Sweet Post Premium Dried Tiger Lily Buds have a plump texture and rich flavor that come alive once rehydrated. They’re sulphur-free and perfect for soups, stir-fries, or hot pot, a real pantry essential if you love cooking traditional Chinese food.

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11/26/2025 11:00 pm GMT
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11/27/2025 05:00 pm GMT