As National Homemade Soup Day arrived Wednesday a week ago, I was ready for something lighter than my usual thick or hearty or cheesy soups. That's when I thought it might be fun to bring back a recipe I'd made only once before, almost exactly 10 years ago: egg drop soup. I reviewed my printed recipe for it, tucked away in the Soups binder, but I also took another look at Bill Leung's Youtube video for it. I certainly don't have his technique but it was a pleasing bowl of delicious soup nonetheless. And alongside I had a ginger-dressed Japanese coleslaw. As temps dropped outside and some more winter mix of weather moved in, I was more than happy to indulge in an evening of Asian Soup and Salad!
As a tasty treat at evening's end, I thought I'd try to be clever and fell far short. There was a fair portion of speculoos mousse remaining from the previous evening's carrot cake shells, so I made two small round Biscoff crusts and then topped them with all that remained of that mousse. It worked, but it was also unglorious.
"Egg Drop Soup," by Bill Leung of The Woks of Life: A Culinary Genealogy. [Published November 2015 / Updated 16 April 2025]
Based on "Japanese Coleslaw," by Dan Coombs of The Curry Guy. [Published 24 August 2023]
"Japanese Mayonnaise (Kewpie Mayo)," by Namiko Hirasawa Chen of Just One Cookbook. [Published 01 April 2025]
No comments:
Post a Comment