Boiling Point

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After a huge lunch at the Vegas Seafood Buffet, it was quite difficult to find space for dinner. It was a good thing that we were having soup for dinner... I really need to slow down on the eating but it's difficult when with my cousins who were celebrating the graduation of their eldest child. 

When we got to the Boiling Point in Artesia, I chose the mushrooms and veggies soup... a lot of fibre should help with the digestion and shouldn't be too much of a calorie load, right? Right? 

When my soup arrived, I was surprised that it filled a huge bowl to the brim and the bowl sat on top of a stove. Glass noodles came on the side; I could either douse it with the hot soup in a little bowl or dunk it with the rest of the soup. It was flavoured blandly and there was no hint of spiciness in it. Its flavour profile was the perfect base for a lot of enhancement possibilities.


To change the soup's flavour, I mixed various sauces (which included chili oil, miso, and two other sauces) and added them into the soup. By varying the proportions of the different sauces, I was able to impart different flavour dimensions to the same soup. 

At first, I thought that I wouldn't be able to finish my meal because of the portion size. But by changing the flavour profile every few slurps, I was able to keep myself from getting tired of the soup and I eventually eat all of it.

It's such a satisfying meal and I didn't feel too full afterwards. 

Does Boiling Point have a branch in the Bay Area?

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