I knew I was deliquent in posting, but nine days without word is unacceptable! My apologies to you all. Tonight's post is pretty much shooting from the hip, albeit an Asian hip.
It is 11 p.m., Wife Zube is out of town, I just got home from work and cleaned up, and I am hungry. I had originally planned on some form of Asian take-out for tonight, but didn't follow through. But I still want Asian flavor. Huh. I thought about the contents of my pantry, fridge, freezer and came up with this dish. It is a bastardized version of multiple different Asian cuisines, but I am a white honky and I don't know any better.
Epiphany number 1: I have really good chicken stock.
Epiphany number 2: I have fresh ginger.
Epiphany number 3: Enough said.
Here is the dilly-o for tonight's recipe:
2 cups of chicken stock
1 tbs fresh minced ginger
1 tbs miso paste (not really needed, but I had some)
1 scallion sliced thin
some celery leaves
a small handful of rice noodles, you pick which type
1 egg, beaten
crushed red pepper, if you like-a da heat.
Bring the stock to a boil and combine all ingredients except the egg. Cook this until the noodles are just shy of how you like them. While stirring the soup, slowly pour in the beaten egg and then keep stirring for a few moments. Pour into a bowl, wait a couple minutes, and devour.
In retrospect I am happy to have forgotten my take-out fantasy. This bowl of delight was beyond easy, used up random stuff in my fridge, and made my tongue thank me. It is a fair reminder of how delicious food can be made in minutes with basic ingredients.
P.S. Good chicken stock is key for this dish. Actually it is key for any dish that calls for chicken stock. And so on and so forth for beef, veggie, and fish stock. Good stock is what separates most home cooking from restaurant quality. I keep saying to Google it, but one of these days I will post a recipe for it. Until then though, Google is your friend in stock.
P.S.S. The photo is from my phone. I scrounged around but the ol' digital is no where to be found. Let your mind visual the flavor, succulence, and smell that my image completely lacks.
