Today's contender for the Soup of the Week was a modified version of Egg Flower Drop Soup
from amazing Ching-He Huang's recipe book "Chinese Food Made Easy". I got it as a birthday present couple of years ago and have been heavily relying on it ever since.
Instead of nori and fresh tomatoes that the original recipe calls for, I used tomato puree and fresh lettuce as I realized I had ran out of nori only after I started making this soup. I made a mental note to stock up tomorrow when I drive back to Block 70 for more silken tofu and some other Asian foodstuffs. Other ingredients in the soup are tofu, eggs, leek, sesame oil, soy sauce, carrots. Nothing special, yet so tasty.
To call this dish a soup is an understatement. We had it just with only a side of lettuce. After she finished her bowl, my dinner companion sigh and said that she was stuffed. The acidity from tomatoes and egg protein make it a perfect hangover soup. After all, isn't that what Bloody Mary, the ubiquitous hangover cure, is all about? I was not hung over when but I WAS dead beat from a daylong shopping on 4-inch heels (pls see the previous post). After a bowl of this soup I felt invigorated. I am definitely going to be making this soup again soon.The fact that it took me whole 10 minutes to whip it up is an added bonus. Thank you, Ching-He Huang, from saving me and my cousin Maja from another mediocre bowl of instant chicken noodle soup.
from amazing Ching-He Huang's recipe book "Chinese Food Made Easy". I got it as a birthday present couple of years ago and have been heavily relying on it ever since.
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