The day I cooked nasi lemak which I served with fried chicken wings, I saved the wingtips which I later simmered into a broth to make this chicken cauliflower and spinach egg drop soup. Even the meagre meat and skin from the wingtips were thrown into the soup. Nothing wasted.
Before the new normal and issues about food supply, I wouldn’t have detached the wingtips to cook fried chicken wings. But we had run out of bones to make broth. And I don’t like that when it happens. Bone broth is one of the most nutritious food, and I like to keep it in stock.
So, instead of waiting for a chance to score soup bones — which in this new normal can take weeks — I just saved the wingtips. That’s one of the ways we’re trying to eat as best as we can these days. What can be saved and stretched into a new dish will be saved and stretched into a new dish.
Into the richly flavored and nutritious bone broth went half a head of cauliflower, a handful of spinach leaves, the meat and flesh from the chicken wingtips and eggs. Voila! A lovely soup for lunch. We had it with a simple vegetable torta and we were happy.
Chicken Cauliflower and Spinach Egg Drop Soup
- Reserve 1/4 cup of broth and heat the rest in a pot until boiling.
- Add the cauliflower florets to the broth, lower the heat, cover the pot and simmer for five minutes.
- Dissolve the tapioca starch in the reserved broth and pour into the pot. Cook, stirring, until the broth has thickened and is no longer cloudy.
- Stir in the spinach leaves and chicken meat.
- Taste the broth; add salt and pepper, as needed.
- Bring the soup to a gentle boil and cotinue cooking, uncovered and with occasional stirring, for a few minutes.
- Whisk the eggs in bowl.
- Turn off the heat. Pour the eggs in a thin stream over the entire surface of the soup. Leave to set for a few seconds before stirring.
- Taste the soup one last time and adjust the seasonings, if needed, before serving.
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