This soup is great for a night in, when it’s snowing and you’re feeling really really cold, and your cat ran away from you because you were too loud singing and dancing to random songs (cough…)
It’s hearty, without all that cream and milk and such. And it warms you up from the top of your head to the toes of your feet. Eat this with some hot, freshly steamed rice and you’ve got yourself a nice meal.
In Cantonese, there’s this word: Tsing. It means clear. Sometimes in the sense of a nicely Windexed car window, but in this it means clear as in not creamy, sort of light. Like a nice broth. In a good-for-you sense. Asians take food quite seriously- in the health sort of way. The Chinese believe what you eat is very important to your health, like it can directly interfere/help it. That’s why there is so much emphasis on natural medicine, acupuncture, soups, broths, etc. If you eat too much fried foods and such, you can become yeet hay. You must drink more water, get more sleep, and drink this medicinal broth and/or cooling foods. If your tongue is too white and/or your spleen has problems, you become sup yeet. You gotta have some winter melon. These are just a couple of the numerous things people can become, and there are lots of options.
The only thing I don’t like about this is the tofu. Tofu to me is pointless. It’s flavorless. Yeah, I guess it’s protein and all, but I’d rather have hummus (yum!) or seafood. Or eggs. Eggs are good.
- 1 tsp peanut oil
- 1 lb ground beef
- 4 cans of chicken stock
- 2 cups frozen corn kernels
- 2 eggs
- 1 box of firm tofu (or soft if you prefer)
- thickening agent (usually it’s water chestnut powder)
- 1 spring onion, chopped
- Turn the heat to high in a large pot. Wait until it’s as hot as possible, then add oil. The oil should instantly smoke and have ribbons in it. Add your ground beef and sear it well.
- Once you see no pink, add in the chicken stock. Cover the lid and boil.
- Once boiled, add the corn kernels. Cover and boil.
- Skim off the foam and excess fat at this point. Then add in beaten eggs, stirring slowly. Cover and boil.
- Cut your tofu into cubes, then add to the soup. Let boil. Again.
- This step depends on how thick you want your soup to be. Start with 2 tbsp of water chestnut powder, then add about 1/4 cup of water, dissolving the powder. Stir into the soup, and let it come to a boil. If it’s your desired thickness, add in your onion and salt to taste. Serve immediately.