20/03 ANIME BROTH
The unbound glee I have when a new labyrinth of Asian groceries is discovered is childlike. My eyes dart from shelf to shelf, each laden with (to me) undecipherable tins and packets of produce. The only clues to go on are the glossy and abstract images plastered on each item. Hearing each shrill beep at the counter is like the sonic bleep from my Pokémon Gameboy, a collection of wonderfully alien ingredients . Gotta catch 'em all.
So this soup was born from one such adventure, where I snared a lurid yellow tin of chicken soup powder - an industrial version of the sachets in packet noodle. This isn't in anyway good for you, lurid not pretty, only redeemed by the fluorescent vegetables. Like Nintendo it is fast, immediate and addictive - and will leave you as sharp as a cartoon. I choose you.
Ingredients (all approximate) - So this soup was born from one such adventure, where I snared a lurid yellow tin of chicken soup powder - an industrial version of the sachets in packet noodle. This isn't in anyway good for you, lurid not pretty, only redeemed by the fluorescent vegetables. Like Nintendo it is fast, immediate and addictive - and will leave you as sharp as a cartoon. I choose you.
1L Water
4 tsp chicken soup stock/powder/MSG
1 Carrot
1 Ear Corn
50-100g Ham
1 Egg
What I did - Follow the packet4 tsp chicken soup stock/powder/MSG
1 Carrot
1 Ear Corn
50-100g Ham
1 Egg
A variation of the google-translated instructions on the tin of chicken powder, nothing fancy but instantly gratifying. Begin by starting the broth, bring the water with the chicken powder to a boil. While waiting for the heat to rise peel and finely dice the carrot into small pieces - the smaller the faster to cook in this case. Keep in a waiting bowl
Sever all the kernels from the cob leaving it barren and naked. Add to the bowl with the carrot. Take the slices of ham and fold a few times then slice into thin strips so that it unfolds as thin, meaty origami strands. By now the water should be simmering, so add all the ingredients and boil for just under five minutes, enough time to soften the carrot and release all the corns starchy sweetness.
Turn off heat. Crack and beat the egg into the empty corn bowl, stirring constantly mix in the egg and watch it instantly cook into fragile lace-like webs in the soup. Ladle into a large bowl with a handy and transfer to body for instant warmth and restoration. What came first the chicken or the egg? I don't know but both end up as soup.
JG
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