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DJ Jayro Soup Development Team: Week Fifteen – Drop it Like it’s Hot and Sour Soup

Dear Soup Development Team,

Another year is upon us, time for new beginnings and fresh starts. Since I know most of you can’t wait to get back to work tomorrow, I’ll keep this short and head right to the recipe.

A close cousin of Egg Drop it Like it’s Hot Soup, The etymology of Drop it Like it’s Hot and Sour Soup can be traced back to ancient China in Sichuan province. The wood ears and lily buds enhance circulation, chicken broth is said to have healing magic (think chicken noodle soup), and the vinegar to make it sour has antiseptic properties.

Drop it Like it’s Hot and Sour Soup

The sour flavour in the soup comes from the rice vinegar and the ginger. If you find that the below is not enough, keep adding until it tastes right to you. You will need to go to an Asian grocery store to get some of the below ingredients. Any basic one should have everything.

Soak 4 wood ears, 10 lily buds and 4 Chinese black mushrooms in hot water covered for 20 minutes

Cut about ½ a pound of boneless pork into ¼ inch, match-stick size pieces, and marinade with the below for 15 minutes:

1 tsp of soy sauce
1 tsp of rice wine
½ tsp of sesame oil
1 tsp cornstarch

When the wood ears and black mushrooms have fully been rehydrated, cut into matchstick-sized pieces, roughly the same as the pork. Make sure you remove the stems.

In a large soup pan bring to a boil and then simmer:

6 cups of chicken stock
2 tps of rice wine
1 tsp of salt
½ tsp of sugar

Add the pork, murshrooms, and wood ears to the soup base

In a separate bowl, mix 3 tbs of cornstarch with 6 tbs of water and then add to the soup to thicken it

To season the soup, mix the following together and then add to the soup:

3 tbs of soy sauce
4 tbs of rice vinegar
1 ½ tsp of sesame oil
1 tsp of freshly ground black pepper
2 tbs of minced green onions
2 tbs of minced ginger

After about 5 more minutes of cooking, take the soup pan off the heat and add two beaten eggs, poring slowly in a small stream while stiring the soup in a circular motion

This weeks track is Lord of our Vice by Blue Sky Black Death. The strings in the sample are reminiscent of a Chinese pipa, and the title is fitting since 90% of you will probably break your New Years Resolutions by the end of the week, if you haven’t already. I know I have.

Cheers,
Jayro
“made from scratch”


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DJ Jayro Soup Development Team: Week Seven – Egg Drop (it like it’s hot) Soup

Dear Soup Development Team,

There are few cultures that celebrate soup more than the Chinese. Li Yu, a prominent poet and essayist during the Qing Dynasty (1644-1912), articulated his devotion to soup below:

“As long as there is rice, there should be soup. The relationship between soup and rice is like that between water and a boat. When a boat is stranded on a sandy bank, only water can wash it back to the river; rice goes down better with soup. I would go as far to say that it would be better to go without all main dishes than to have no soup.”

I can’t help but wonder if Snoop Dogg had this imperative in mind when he wrote his 2004 number-one hit single “Drop It Like It’s Hot” (forgive the non sequitur and just roll with it please):

I got a living room full of fine dime brizzles
Waiting on the Pizzle, the Dizzle and the Shizzle
G’s to the bizzack, now ladies here we gizzo

When the pimp’s in the crib ma
Drop it like it’s hot
Drop it like it’s hot
Drop it like it’s hot
When the pigs try to get at yea
Park it like it’s hot
Park it like it’s hot
Park it like it’s hot
And if a ni**a get a attitude
Pop it like it’s hot
Pop it like it’s hot
Pop it like it’s hot
I got the rolly on my arm and I’m pouring Chandon
And I roll the best weed cause I got it going on

Egg Drop Soup (蛋花湯), also sometimes referred to as Egg Flower Soup (that’s how it would directly translate from Mandarin), is one of my favourites, and it’s pretty easy to make. The below is a very close resemblance to Nina Simond’s version in her book Classic Chinese Cuisine:

Egg Drop (it like it’s hot) Soup

Heat one tsp of peanut oil (or other neutral oil appropriate for high temperature frying)

Cut a tomato into a ½ dice, mince the white part of a couple scallions (you can mince the green part and use it for garnish at the end), and add to the pan

After ten seconds of high temperature frying to the tomatoes and scallions, add three tbs of soy sauce, two tbs of rice wine/sake, and let sit for a minute

Add roughly four cups of chicken stock. You can buy chicken stock or you can make it if you’re feeling ambitious. I actually had about a quart I had saved; a few nights ago I made Mark Bittman’s Hainanese Chicken with Rice and there was leftover stock, so I used it here.

Add some Salt and Pepper to taste. You want to get the soup taste right at this point.

In a small bowl, mix five tbs of cornstarch into some water, then add it to the soup as a thickener. You can skip this step but it won’t taste as good.

Finally, lightly beat two eggs in a bowl. In one hand, swirl around the soup using a wooden spoon. In the other hand, slowly pour the beaten eggs into the flowing stream.

Serve immediately.

Before I go, a couple housekeeping notes:

I’m going to put these notes up on a blog so you can refer to them if you ever want to make these soups. The URL ishttps://soupupmysoup.wordpress.com

There is a new Ryerson Rebels DJ Mix up on the web for listening/downloading. The URL is http://ryersonrebels.podomatic.com . You can also subscribe to our Podcasts via Itunes by searching on “Ryerson Rebels.” I screwed up a few parts in the middle, and was trying to mix and talk on the phone at the same time towards the end, but it’s got some good songs, and a good workout tape if you are into that kind of thing.

Cheers,
Jayro
“made from scratch”


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