I was lucky enough to get a wok for Christmas along with a basic Asian cooking recipe book. It’s got everything from stir fries to curries, and it’s been a lot of fun to work with! So much fun in fact, that I’d like to share one of my attempts with my chip kids:
Egg Drop Soup & Cucumber Salad
Newb | Apprentice | Journeyman | Master
Minimal ingredients and no tricky techniques!
1/3 Cup white vinegar
1/3 Cup white sugar
1/2 Cup water
1 teaspoon salt
3 medium cucumbers, sliced thinly
1 medium shallot
1 teaspoon minced ginger
4 Cups chicken broth
1/8 teaspoon white pepper
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon yellow curry
1 teaspoon sherry
2 large eggs, beaten
2 medium green onions, minced
3 – 4 drops sesame oil
Sometimes the only reason I have for picking the accompaniment I do is that I like it. I like this!
Your vinegar, sugar, water, and salt all go on the stove to heat. After the sugar dissolves, take the pan off the heat to cool. Congrats! You’ve made the most basic of vinaigrette dressings.
Slice your cumbers thin. If you don’t have a mandolin, and you slice a lot of veg, get one! And no, I’m not talking about the musical instrument.
Combine the shallot, ginger, and cucumbers together. Toss with the cooled dressing and put in the fridge to let all the flavors meld together.
Moving to the soup, bring your broth to a boil. You don’t need a wok to do make this soup, but I wanted an excuse to play with my new kitchen toy! When the broth is simmering, add in your spices and give it a stir.
Eggs should be scrambled, go ahead and dice your green onions, and get your sesame oil ready!
Turn off the heat and pour your eggs into the broth in a steady stream, stirring as you pour.
Serve your soup with green onions and a few drops of sesame oil. Be stingy with the oil because the flavor of sesame could take over the entire soup, as its very delicately flavored!
I hope you enjoy your soup, friends! And remember, Chip Mom luvs ya!