Friday, October 22, 2010

Rice Wine Residue Sweet Soup

Soup gives you warmth that goes far beyond temperature to that feeling of comfort that few other foods can match.  

Every Asian group has something - the Vietnamese have pho, the Chinese have hot pot, the Japanese have udon, and the Koreans have kal-gook-soo and i have this soup to offer.  This warm soup gains its rich flavor from the rice residue after the wine has been extracted.


1 cup rice wine residue
4 cups water
4 eggs
1 knob of ginger - julienned
Rock sugar according to taste


Bring 4 cups of water to the boil and add in the julienned ginger, rice wine residue, rock sugar.

Cook, stirring until the rock sugar has dissolved.

Beat eggs lightly and add in to the hot soup,  stir the eggs until cooked (turn off as soon as the eggs are cooked through)

Serve hot and enjoy

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