Soulful Bowl Of Asian Food Part 1: Spinach And Edamame Egg Drop Soup (China)
After a long day or week of working, getting burned out, stressed out, demoralized, demotivated, and most especially getting your creative juices all squeezed out by your very demanding work load instead of getting invested in to more important things like that of your passion, your personal craft, art form, and anything that drives your soul in manifesting into your life; sometimes all you need to have is a bowl full of warm and nourishing dish that would help us restore what you lost and replenish your mind, body, and soul in the most profound of ways. A soulful sort of experience that will fill you with so much comfort and feeling of utter inspiration from the excellent combination of spices, timing of cooking, and utter display of beautiful almost playful artistic plating to entice the senses.
And of course almost every food in the western civilization can provide you with such experience however not all of them possess the long history of soulful philosophy of food from the very preparation of its ingredients up to the plating of every dish that can ensure that you will reach a Zen like state in every bite than Asian Cuisine. So to start this series of Asian comfort food recipes for the soul here is a hot bowl of soup from the mainland China to provide you with a fresh perspective.
Spinach And Edamame Egg Drop Soup
This soup recipe is good up to four generous servings.
A table spoon finely grated ginger
Six cups chicken stock
1 1⁄2 tablespoon cornstarch
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
2 cups baby spinach
1 1⁄2 cups cooked and shelled edamame
4 thinly sliced scallions
And kosher salt to taste
*Boil the chicken stock, a teaspoon of kosher salt, and ginger in a pot. While you are at it in a separate bowl stir the cornstarch and soy sauce until the mixture smoothen before you add it in to the stock. Let stir the stock for 1-2 minutes until it reach a slightly thickened consistency before removing it from the heat.
*In a bowl whisk some kosher salt, the eggs and the sesame oil. Set aside. Now gently whisk the stock mixture while gradually adding the mixture so the egg can evenly be scattered and cooked. Stir in the spinach and edamame in to the pot, wait for the spinach to get change its color into deeper green, season with salt, serve it into your favorite soup bowl and top it with chopped scallions.