Korean Banchan !

Sometimes I wonder. Do they feel is that too much dishes for washing?

Paparotti

Favorite #memade Mexican Coffee Buns
Love to work with yeast dough

Chawanmushi

That is how I use fish stock from class.

Vietnamese Chicken & Corn Egg Drop Soup (Súp Bắp Gà)

I am not big fan of soup because it needs to be cooked with large portion, have to finish it in a day and take more time to make a base or stock. Back to my childhood, there is a soup which is my favorite all the time. This is  a very popular appetizer for wedding banquets and large group parties in Vietnam which is diet and child-friendly. With some simple ingredients within 15 minutes, I can have one pot of tasted soup ever. 

The base for soup is chicken stock I made in Essential Class last week which I found it make the soup have a really great flavor. 

The ingredients are:

1L of Chicken Stock

1 Can of Miniature Corn, strained, cut in bite size

2 whole eggs, beaten well

1 cooked chicken breast, shredded

2 king oyster mushrooms, washed, trimmed, cut in bite size

2 kinds of dried mushroom, put in warm-hot water for 15 minutes

6 whole, quail eggs, hard-boiled, peeled.

2 tbs of cornstarch, mixed well with some cold water, set aside, mix well before pour in soup for thickening.

Half bunch of cilantro,cleaned, chopped, save some leaves for decorating

Salt and Pepper to taste.

Instructions:

1. Boiled water for quail eggs. Prepare dried mushrooms. Cutting all ingredients in bite size. Bring chicken stock to boil and let simmer.

2. When the soup base is ready, put in shredded cooked chicken breast, mushrooms, corn. Mixed well, seasoned with salt and pepper, let simmer in medium low heat until soft and all flavor come together.

3. While the soup is simmering, slowly add the starch slurry and stir gently. Cook for 1 minute. Then very slowly add the beaten eggs while gently stirring the soup in one direction. The eggs will be cooked within second and form tiny ribbons. Turn off the heat. Add in chopped Cilantro and hard-boiled quail eggs.

4. Transfer to a serving bowl. Season with some cilantro leaves, peppers, chili oil (optional). Serve hot. 

It taste exactly the soup I used to have when I was attended in my parents' friends wedding. That reminds me a lot about my childhood. The best thing is, I can use all the leftover ingredients in my fridge for this soup but it is tasty, healthy, and fast ! My roommate taste it and have some ideas, she prefer to put a lot of peppers to taste. 

Next time if I make this soup again, I might cut the veggie in smaller cut, it is quite big and crowded the soup and I should make this soup more, it sounds good for winter and holiday.