Baron Dave Romm (barondave) wrote,
Baron Dave Romm
barondave

A No Recipe, No Salt Added Egg-Drop Soup

Well, having asked "how many eggs should I put in a 6-quart soup container to make egg drop soup", I figure I should at least track things. This is likely to be a long narrative, so I'll put a lot of it behind a cut.

If the portions seem odd, it's because of my New Theory Of Cooking: Use it all up. Some of this I'm writing down as I go, some will have to be from memory as things get more active. Note the goal of the meal: Low salt, no sugar, low LDL/high HDL fats.

First step: Make the ginger/bullion.
Add about two teaspoons of Better Than Bullion (Lunds didn't have Lobster, so I went with Mushroom) into a coffee mug.
Cut up some fresh ginger (maybe four inches worth) into small cubes. Add to mug. This is most of the salt.

Microwave bullion and ginger until bullion is dissolved and ginger starts to release flavor. Put aside and let flavor come out while I do the rest. Microwave another few seconds every now and then to keep it hot.


Cut up: Shiitake Mushrooms (4 oz)
Bella Mushrooms (approx 5 oz)
A red pepper
Half a red onion
a good sized zucchini
Serrano peppers (2)
Rutabaga (1/4)
fresh garlic I peel (four or five; these are diced, unlike below)
(all these go in large measuring glass, to be added later)


Don't need to cut up:
Bean sprouts (8 oz package)
Sweet peas (15 oz LeSeur can)

Eventually cut up:
Extra Firm Tofu (18 oz)
Redfish (.66lb, minus skin)

In the pot: Add two quarts water.
press cloves of store-bought peeled garlic (approx 20+; at least half the 6 oz package)
Cilantro (pull leaves until I get tired; at least half of the pot should be mostly covered)
Fish Sauce (this is actually hard, since the "sauce" is cut up bits of "Gouramy Fish", including bones; I have to put it a tbsp or so in a strainer and slosh it through the water without getting the solid parts in; salty)
a bit of Ground Chilli Garlic Oil, which is hot and flavorful (but salty)

Semi-random and arbitrary from my various spices/cabinets (might add more at end):
Hot Chilli Oil (Dash)
Pricklyash oil (Dash)
Fortner's 55 (Dash) (from the Fair; now have all five)
Sea Kelp (Dash)
Minnesota Fish Seasoning (Dash)
please note that none of these have salt

At this point, I can begin to heat up the water. On Low, as I have Stuff To Do.

Put frozen bread in toaster (but don't toast yet). Pull out butter (Carole like it soft).

Cut Tofu and fish.

Open and drain peas
open bag of bean sprouts

Okay, now here's the tricky part: Instead of adding noodles, I'm going to try for an egg-drop soup. the question is: How many eggs? That will depend on large part on how much room is left in the pot. Final tally: 9

When the water is hot, add the ginger/boullion. Then the fish. Then the tofu. Wait a little for them to cook.

Add other stuff.

Taste and recalibrate (no! Turned out great!)

Put down toast. (bad toast, bad!)

When simmering/boiling, add the eggs. Let 'em cook a minute, and serve.

Post mortem: Yum! One of my more successful efforts. Didn't need to add spices or more ginger/garlic at the end.

The only thing I'd do different: I was impatient and didn't heat up the soup enough before adding the eggs, so they came out a bit curdish. Still, they were a great addition.

Okay, I've now written down one (1) recipe...
Tags: food
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