Every week, Caroline Wright will be creating simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.
Today: A fresh, springy take on a Chinese staple soup.
Egg drop soup is an early food memory for me, brought home in Styrofoam cartons from a cheap Chinese takeout restaurant and slurped in thick, salty swallows. The lacy egg, though, always seemed to be a bit out of place in such a humble dish, so I thought that giving it a touch of spring vegetables would lend it a delicate freshness to match. The soup made here felt at once familiar and more graceful than its memory, which seems a perfect metaphor for these early spring days.
1 quart chicken broth or stock
1 small garlic clove, finely grated
1 teaspoon finely grated fresh ginger
1 tablespoon rice-wine vinegar
2 teaspoons cornstarch
2 teaspoons soy sauce
1 cup frozen peas
2 large eggs, lightly beaten
1 fresh chile, such as Serrano, thinly sliced
2 scallions, thinly sliced
4 small radishes, very thinly sliced
As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way.
Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that’s being published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.
Photos by Caroline Wright
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