hmm :) <br>yammi <br><br><div class="gmail_quote">On Thu, Jan 22, 2009 at 4:40 PM, The Dong <span dir="ltr"><<a href="mailto:dong@f2s.com">dong@f2s.com</a>></span> wrote:<br><blockquote class="gmail_quote" style="border-left: 1px solid rgb(204, 204, 204); margin: 0pt 0pt 0pt 0.8ex; padding-left: 1ex;">
Bit quiet. Guess you guys are too busy eatin'<br>
<br>
Here's a new favourite, quick recipe even the the most bumbling culinary<br>
nincompoop can cope with ;)<br>
<br>
Chinese Egg Drop Soup (one version + extras and my variations**):<br>
<br>
Serves about four, adjust.<br>
A tasty, filling, yet low calorie soup.<br>
<br>
Ingredients<br>
<br>
* 3 cups stock (dashi is preferable)<br>
** I used 2 good veg stock cubes and ~two bowls worth of water)<br>
* 1/4 teaspoon salt<br>
** I used Kosher/Sea salt<br>
* 1/2 teaspoon soy sauce<br>
** I like a bit more<br>
* 2-3 fresh mushrooms (optional)<br>
** I omitted and use half an onion very finely sliced)<br>
* 1 whole beaten egg<br>
* 2-3 stalks trefoil or coriander, chopped or 1/2 tablespoon<br>
chives,<br>
chopped (optional)<br>
** I used 2 leaves of thinly sliced Romaine lettuce and dried<br>
chives. Pak Choi or Chinese lettuce ideal too.<br>
* Szechuan pepper (sansho) 1/2 tsp or so<br>
** I have these pepper corns, but made a peppercorn mix. I use:<br>
Pan heat a teaspoon of Szechuan peppercorns with a tsp<br>
coriander seeds. Grind to a powder with a mix of all the<br>
peppercorn types<br>
you have; pink, white, green, black (use 4x amount of black to<br>
<br>
boost qty) and store in a lidded jar.<br>
<br>
Directions<br>
<br>
1. Heat stock in a saucepan and stir in salt and soy sauce.<br>
2. If using mushrooms, wash and slice thinly and add to the stock.<br>
** Onion in here<br>
3. Simmer for 3-4 minutes.<br>
4. Bring soup to a boil and with a ladle or chopsticks stir the soup<br>
<br>
clockwise.<br>
5. Pour in the beaten egg, remove the soup from the heat and stir<br>
counterclockwise. The egg looks like tiny strands.<br>
6. If using add trefoil/coriander/chives, cover pot for 30-40 seconds<br>
then uncover and add pepper.<br>
** Lettuce here. Pepper mix or Szechuan..<br>
7. Serve immediately.<br>
8. If you cannot find the sansho/Szechwan peppercorns, I imagine a<br>
pinch of standard black pepper (or a blend, which often contain<br>
sansho/Szechwan peppercorns) will do.<br>
<br>
It's really simple and tastes similar to a chicken noodle soup.<br>
I guess it mostly depends on your choice of base stock.<br>
Very quick and so hard to get wrong..<br>
<br>
(I had this for lunch !again! today with a cheesy bun)<br>
<br>
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</blockquote></div><br><br clear="all"><br>-- <br>Romain Gros<br>