Try our Ancient Chinese recipe as we prepare to say goodbye to winter – a soup filled with the magical powers of ginger, coriander and sesame oil…
Origin: Legend has it that this soup was related to Wu Zetian (624AD – 705AD), the first and only female emperor of China when Chinese poetry reached its peak. It is a symbol of flowing water and good times and the final course of Luoyang Water Feast cuisine, it is served to say farewell among friends and guests. This farewell Vegetable Soup will keep you happy and warm as we apprehensively prepare for the sound of spring.
- Soy sauce
- Sesame Oil
- 1 Egg
- Corn or potato starch
- (And a mix of over six of your favourite vegetables)
- Make a garnish of ginger, onion, garlic and coriander and put them in a soup bowl.
- Put three teaspoons of soy-sauce and one teaspoon of vinegar into the same soup bowl.
- Put one or two drops of sesame oil into the same soup bowl.
- Cut between six of your favourite vegetables.
- Break an egg into a small bowl and whipped it up (use half for one soup bowl).
- Mix three teaspoons of corn or potato starch with six teaspoon of water in a separate small bowl.
- Boil a soup bowl of water in a pot
- Pouch vegetables for 30 seconds
- Pour half portion of whipped egg into water
- Pour prepared starch into water
- Stir it up and take the pot away from fire
Pour soup into the soup bowl first, stir it and let all the flavours fully expand in the soup. Then put vegetables into the soup bowl.
Six steps represents smoothness in Chinese. It indicates a safe and pleasant journey.
Prepare, cook and serve with care to every detail as this is your way to say farewell to family and friends.