As I mentioned two posts back, I visited my father’s house this past weekend (mainly to see my nieces). My pops had made this soup recently which he’s told me about several times since. Well, for lunch that day, I got my chance to try some. It’s such a simple recipe:
– Chicken Broth
– Egg Whites (fried, then sliced into ribbons)
– Can of Tuna
Besides the artificial broth powder my pops uses, it was surprisingly good, healthy and simple. And best of all, it’s completely primal! So, I decided to make it again at my place for Steph and me. Unfortunately, the Whole Foods nearby only had Napa Cabbage or Bok Choy. I’m not trying to knock Bok Choy, but while healthy, it’s never been my favorite. Yu-Choy is leafy at the top and the stock is more similar in texture and taste to broccoli stems. No huge deal though.
Not having chicken broth on hand at the time, I bought the simplest organic broth I could from WF’s, More Than Gourmet. Just water, chicken, fat, mirapoix, tapioca starch (better than corn/wheat), geletin, salt and spices; no dextrose, corn starch, hydrogenated oils, msg, etc. Tossed the broth and chopped choy into the pot, fried the egg whites on the side and stripped them, then threw those in as well with the tuna.. Voila! Very simple, tasty and satisfying. The perfect, light winter dinner.
And to improve it further, I added a bit of Sracha, Green Onion and Sesame Oil to my next helping. Well done, pops. Well done.