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
Method:
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
4 comments:
I make mine the same way as your and also added tong yuen (sweet rice flour dumplings ) to it.
Ann
i never had this kind of soup before, sound interesting, more ginger will get rid of wind..good one.
Aunty Lily, keep the wine residule as your starter. Next time you make wine again, after 10 days, open the pot(fermentation stage), add 100ml into it..give it a good stir, cover to continue the fermentation. A trick I learnt from the Chinese Wine Masters at Ang Leong Huat Pte Ltd(who sells n distributes chinese wine all over Asia). The old master told me that home made wine doesn't have the right conditions to make good cultured wine. So using the leftover residule(from previous batch) will make a better culture each time.
gina
thanks for this awesome tip.
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