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I’m back! And I really really missed you guys.
I also missed finding new recipes, cooking, writing, and even doing dishes. Well I didn’t miss doing dishes. At all.
But I did miss everything else and I really missed you!
I had a crazy week last week full of long work days and fast food, which is not at all what I started this little experiement for. To make up for this, I’m cooking a lot this week. And then I’m going to Texas to cook and eat some more.
Starting off this week I made a brunch dish that was absolutely delicious. I love egg casseroles in any form, especially the ones that have some spice, remind me of New Mexico, and taste like enchiladas without the heft. Perfect, if you ask me.
I made this casserole in my cast iron skillet, but you could do it in a baking dish as well. I started by slicing whole canned green chilies and layering them on the bottom of the skillet. For the bottom layer, I used whole chilies, and had full intentions of using whole chilies for the second layer, but I accidently bought one jar of whole, and one jar of diced. Inattention to details is my plight. But actually, I liked the diced chilies. So it isn’t as plight-y after all.
Then I put some freshly grated Monterrey Jack cheese on top of the chilies. I don’t know why I wanted to grate the cheese myself. I think it’s because I wanted to feel like a cook again, and in my mind cooks grate their own cheese. If you want to buy pre-grated cheese, please do. You probably don’t need to prove things like that to yourself.
Then I layered on some corn tortillas. I’m really into corn tortillas these days. They have such a great flavor and the texture is divine.
Then I repeated those steps, ending with corn tortillas on top.
In a bowl. I combined cayenne pepper, garlic powder, onion powder, lots of paprika (not the smoked kind, but if you like the smoky flavor I suppose you could), and salt and pepper.
Next I added 1 tablespoon of Cholula hot sauce. If you aren’t acquainted with Cholula, it’s probably because you didn’t grow up in Texas (or surrounding areas) or with a brother that would put this on shoe leather. Not to worry. You can fix this. Immediately go out and buy a bottle, put it on everything, and you’re caught up. Simple as that.
So that’s your spice. Then I added 1 cup of milk and 5 eggs and whisked the entire mixture together until well combined.
I poured the egg mixture over the layers of chilies and tortillas and topped with a heaping amount of Monterrey Jack cheese.
And I drizzled a little more Cholula on top, just for good measure. Just in case.
Bake in a 350 degree oven for 35 minutes, or until toasty on top and no longer jiggly.
This just screams for cilantro. Lots and lots of cilantro. So, naturally, I obliged.
Pile on a plate and add some more cilantro, and maybe a dollop of sour cream, because that would push this over the top. I didn’t add the sour cream, but you should.
This would be perfect for a brunch or shower, and you could double it or triple it to feed the masses. It was the perfect amount of spice, and the corn tortillas gave it such a great texture and flavor. It’s a good alternative to the traditional egg and sausage casserole, although that is awesome too.
Here’s the bottom line. Please buy Cholula. Please try this recipe.
Here’s the recipe
Breakfast Enchilada Casserole
2 cans diced or whole green chilies
1 cup grated Monterrey Jack cheese
6 corn tortillas (or enough to cover your baking dish)
1/4 teaspoon cayenne pepper (or more, if you like spice)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Cholula (or other hot sauce, I guess. But Cholula is the best. Truly)
1 cup milk
Cilantro for garnish
Sour cream for garnish
Preheat the oven to 325 degrees.
Layer 1 can of green chilies on the bottom of a greased pan. Layer 1/4 cup of the grated cheese on top of the chilies, then layer 3 of the corn tortillas on top of the chilies and cheese. Then repeat so there are 2 layers of the chili-cheese-tortilla combination.
Whisk together the spices, milk, and eggs until well combined.
Pour the egg mixture over the layers and top with the remaining 1/2 cup of cheese.
Bake for 30-35 minutes or until casserole is no longer jiggly.
Serve with plenty of cilantro and a dollop of sour cream. Enjoy!
Greek salad is one of my favorite flavors ever. I know that sounds weird, right? A salad as a flavor? But Greek salad is one of those things in which not one of its components shines more than the dish does as a whole. Without the tomatoes, or the onions, or God forbid the feta cheese, the whole flavor changes. It needs every single part to be as good as it is as a whole, and so I like to call it a flavor. It’s an entity unto itself that can be used to flavor most anything. I had Greek salad seared tuna the other night at a restaurant. It’s a flavor, friends.
So when bringing a new, and slightly unknown, flavor into my dinner rotation, I decided to pair it with something tried and true; the perfect flavor. Greek Salad. Greek salad with quinoa!
Let’s make quinoa!
I started this by halving some grape tomatoes, then spreading them cut-side up on a baking sheet, seasoning them with salt and pepper and a touch of dried oregano, and putting them in a very hot oven. The roasting concentrates the tomato flavor and makes them that much sweeter, which is just what I wanted to compliment the other ingredients.
While those were roasting, I cooked 1 cup of quinoa according to package instructions. Then I started prepping the rest of the Greek Salad components.
I finely chopped half a red onion…
…and threw that in a bowl with a squeeze of lemon juice.
Feta goes next. I love feta so much. Always have, always will.
Then I made a quick tzatziki sauce. I grated one cucumber then squeezed all the extra water out with a paper towel. That went into a bowl with some fat free plain Greek yogurt, lemon juice, and salt and pepper.
About that time the tomatoes were finished!
The tomatoes went into the bowl, along with the cooked quinoa. All the ingredients were mixed together until thoroughly combined. I added a couple of tablespoons of the tzatziki sauce to the quinoa and mixed it together, then tasted for seasonings.
The quinoa was served in a bowl with a dollop of tzatziki sauce on top.
I’ll first talk about the quinoa. Quinoa, who knew?! Well, you did, probably. But even so, this health food was actually pretty delicious. The texture is really interesting and while I’m usually more about taste than health, it’s pretty hard to overlook the health benefits. All that protein in a grain? It’s amazing.
But the real star was the Greek salad. I loved the combination of the sweet roasted tomatoes with the sharp bite of the raw onion, and of course the crumbly, salty, wonderful feta. The tzatziki sauce was creamy and tangy and is truly my favorite way to enjoy a cucumber. That’s right, I prefer my cucumbers surrounded by something I can dip a chip into.
The wonderful texture of the quinoa was the perfect vehicle for the strong Greek salad flavors. It was light and fresh tasting and was a perfect weeknight meal. I ate it warm first, then cold like a salad the next day and both were perfect.
This dish combined a new ingredient with an old classic, and for that I am always happy.
Preheat oven to 400 degrees. Line a baking sheet with foil and spread halved tomatoes over it, cut side up. Season with salt, pepper, and oregano. Roast for 30 minutes, tossing halfway through.
Cook quinoa according to package directions.
Make the tzatziki sauce by combining the zest of the lemon, half of the lemon’s juice, the yogurt and the grated cucumber. Mix thoroughly to combine. Refrigerate until needed.
Meanwhile, add the diced onion, feta cheese, and the other half of the lemon’s juice to a bowl.
When the tomatoes are finished, add to the bowl with the onions and cheese. Add the cooked quinoa and toss to combine. Taste for seasonings and adjust if necessary. Add about 3 tablespoons of the tzatziki sauce and mix.
Serve with another dollop of tzatziki sauce on top
Hi! Remember me? I haven’t written in 10 days, which is atrocious, I know, but I have 10 days of things to tell you about, so we’re sort of even, right? Probably not. But here you go, anyway!
Day 1: I made quinoa (recipe coming soon… or, soon-ish. I promise I’ll do better. I promise!) then went to New Jersey for the weekend. On the drive I ate the quinoa while K ate McDonald’s cheeseburgers. Dieting is fun!
Day 2: I found out I passed my 4th and final MTEL, which are the tests teacher candidates take to become certified. All that’s left is student teaching then I am finally, finally, a certified teacher! Yep!
Day 3: Well, nothing really happened on this day except that I had a relaxing day hanging out in New Jersey.
Day 4: Easter happened, I ate way too much at dinner, counteracting the aforementioned quinoa decision, then had to drive back to Boston to start the busiest week of my year.
Day 5: I hosted my final volunteer training event ever, ever. I have to say, I was a little sad. These next few months are going to be tough. Think Michael Scott’s last day on The Office. (I’ve also been watching a lot of The Office).
Day 6: My second to last first day of class. Which isn’t really that exciting, except that I’m in perpetual count down mode where school is concerned. I’m so close!
Day 7: Thought about blogging. Felt really guilty about not blogging, then cleaned my apartment to make myself feel productive and therefore less guilty. It’s a delicate balance.
Day 8: This was the end of my week, which culminated in our Spring Math Night, which was actually a great success. I went home, ate leftover pizza, and then K and I went for a walk and got frozen yogurt. Approximately 45 minutes later I was doubled over in pain, and about an hour later, I was laying on an Emergency Room bed waiting to figure out what was happening to me. I’m fine, or I will be, and may have to have surgery, which honestly would be a good thing because then I can eat frozen yogurt in peace.
Day 9: Was supposed to go to Chicago but because of my night in the Emergency Room and the doctors apparent lack of decision making skills (“you might have to come in this weekend, maybe Monday, maybe never, blah blah blah I’m a doctor“), I had to cancel. Chex cereal, plain baked potatoes, saltines and no Chicago hot dogs. That’s my food this week. Boo.
Day 10: I’m here, with you! I’m taking it easy, being very careful not to anger whatever it is that yelled at me Thursday night, and dreaming about a time when I get to eat these brownies every day without fear of the ER or my summer wardrobe. A brownie-a-day-world is a world I want to live in.
I made these brownies for K’s birthday (10 days ago), and they’re my favorite baked good I’ve ever made or eaten ever. They have a crumbled buttery pretzel crust, then whole pretzel sticks on top. It’s crunchy and salty and so very chocolatey.
Let’s make brownies! Butter and chocolate are melted over a double boiler until smooth.
Eggs, brown sugar, white sugar and vanilla are added to the chocolate and mixed until incorporated. Meanwhile, in another bowl, flour, baking powder and salt are whisked together.
The flour is added, all at once, and mixed until just incorporated. Then, to make matters better, dark chocolate chips are added.
For the pretzel crust, I added two cups of pretzels to a food processor. I chopped the pretzels into small pieces, then added melted butter to them and mixed it all together.
Assembly time! The chopped pretzels and butter mixture is added to the bottom of a 9 inch diameter pie pan (or a 8 inch square baking pan).
The brownie batter is added on top and spread evenly over the crust
Then whole pretzel sticks are added to the top in the design of your choosing. I chose a sunburst pattern. I thought it looked festive.
The brownies are baked for 25-30 minutes, until a skewer is inserted in the middle and comes out clean. Once they are cooled, you can put candles in them, sing Happy Birthday, and dig in!
Everything about these brownies is perfect. The crushed pretzels on the bottom add crunch and saltiness, and the whole pretzels on top are pretty.
The brownie is dense and rich and the chocolate chips are lovely surprises. The combination of textures and the balance between sweet and salty is nothing short of perfect.
You’ll love them. I promise! And I also promise that I will write more. And stay away from the ER whenever possible.
Place rack in the upper third of the oven and preheat oven to 350 degrees. Spray a 9-inch diameter pie pan (or 8-inch-square baking dish) and set aside.
In a medium bowl, mix together flour, baking powder, and salt. Set aside.
Bring about two inches of water to a simmer in a medium sauce pan. Place a bowl over the simmering water and melt chocolate and butter, stirring occasionally. Once melted, add brown sugar, white sugar, eggs, the egg yolk and the vanilla and stir to combine. Add dry ingredients all at once, stirring just to incorporate. Fold in chocolate chips.
Add two cups of pretzels to food processor and process until desired consistency. Melt 1/2 stick of butter in a medium bowl, then add chopped pretzels and stir to combine. Add pretzel mixture to the bottom of the baking dish and spread in an even layer. Cover with brownie batter, then top with whole pretzels in whatever design you’d like.
Bake for 25-30 minutes. Bake until a skewer inserted in the center of the brownies comes out clean. Remove and let cool before serving.
Nonetheless, It has also now developed into a powerful instrument for removing Tattoos too. Filth to collect forget your loved ones, so a tattoo to acknowledge their lives seems appropriate. Large tattoos will prove more expensive to remove.
It used to be able to that only a few people such as seamen had much regarding tattoos. These days however they happen to be immensely popular with those in all walks of life. This trend seemed commence with in the 1990s and has become ever more prevalent year by season. Even women are now getting tattoos which was never the case before. Some people go for the extreme of having almost their entire body covered with tattoos but most commonly they are placed only on the arms.
When she’s back from rehab, Amy’s first action should surely be a shopping spree. She has tons of money, but all her clothes look like they were collected from trashcans and used as rags for just a few weeks. A shopping spree for some appropriate clothing will help her much better right from increasing. you may be interested in tattoo removal training.
Bell bottom jeans spring to mind. Sure, they could make appearances so often. But let’s admit it. Bell bottoms are having 1970’s fashion forward. When was the last time you donned a footwear? Exactly. Now imagine you got a tattoo in the 1970’s ended up being relevant at the time you started using it. Do you think you’d still should be wearing that tattoo presently?
If an individual might be considering tattoo removal, you end up being a little frightened. Surely makes its price sounds annoying. With the new technology available however, it will hardly cause any pain if any at all. The use of lasers for superb it a non-invasive operation technique. There are different levels of lasers. Thoroughly clean to sure to research to purchase one that is far more likely perform for tattoo removal anyone because most not remove darker such as.
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Where a tattoo has not been put on by an avowed it’s that easy to start again. Or even more two laser sessions most likely do this situation. They’re easier to erase than professionally engraved your own.
Abrasion Unnatural is often employed for reducing unwelcome skin imperfections like lines and wrinkles and moles. Nonetheless, it has also now become a powerful instrument for removing tats too.
Another solution that has been marketed today involves utilizing a hot iron. The user is instructed make use of of the hot iron straight on the tattoo and hold it there for five a matter of minutes. A wooden dowel rod even comes with the product for the user to bite right down to help withstand the ache. We are hoping masses accurately see this for the laugh it is and not even try the item.
The laser procedure is the most common method to remove tattoos. She should just where home outside in the country far off from the distractions of city life. It is injected in the dermis-the second deep layer of skin.
Remember me? I’m the one who used to write that blog Two Recipes? I used to sit here behind a screen and shove pictures of food at you and beg you to make whatever delicious thing that had recently rocked my world? I used to travel some? Sent some packages to friends in the mail?
Well, that shouldn’t surprise me. This has been the longest hiatus I’ve taken since the night I decided to go to Blogger.com and write about Caesar salad, and also the night I assumed that you actually wanted to read about Caesar salad. The last you heard of me was Valentine’s day. That’s 47 days of nothing. Not a single word. Not a single picture of food on Instagram, not a single click of my camera shutter, not a single post on the Two Recipes Facebook page–nothin’. I’ve got nothin’.
I feel like I owe you an explanation. I could tell you that I moved, which I did, and that I started a new, much more involved job, which I did. I could tell you that I lived in a hotel room for about a month, then moved into a (pretty, shiny, new) apartment while all of my stuff sat idle in boxes in Pittsburgh, which all happened. I could tell you that in all the moving/working/transitioning that I had been doing in the past 47 days, I wanted meals that I could make with my eyes closed because taco night is familiar and I wanted familiar. That’s all true.
But if I can be honest, and I think I can because I’m the boss here and so what I say goes, that’s not why you haven’t heard from me. It started with hotel-living, sure. But when that three week camp-out ended, I just didn’t feel anything. I felt no words inside. Nothing worth telling you. Every time I sat down to write I was overwhelmed by this giant looming question: Why?
What was the point? Who was reading? Who cares about a lighter version of sesame chicken, and if they do, what’s keeping them from googling a different recipe that’s probably better tested and written by a witty, beautiful, cookbook-writing blog author? What do I have to say that is so important that I am asking readers to stick around? The answer was a resounding….nothing.
So let’s be clear. This winter has sucked the life out of me. I am self-aware enough to admit that most of that thinking was due to the fact that it snowed up until about 3 days ago and I have been languishing in this terrible, puffy, brown, sleeping bag “coat” for, oh, five months, and that those things made me more than a little blue. I have not been myself, and therefore I didn’t feel that I had anything to offer, anything to give all of you sweet people who check in here every day, who ask me how I’m doing because you haven’t heard from me, or who sit me down at a table and tell me that I simply must keep writing. Because of that, this is what happened: My body was having an actual chemical reaction to the lack of sun, warmth, and change. My brain was reeling from a move, a new place, a new job, and new expectations. I felt tired, stressed, anxious, and because I felt all of those things, I stopped doing the thing that made me feel energized, optimistic, and calm. I stopped writing because I felt off, when, ironically, writing was the only thing that would make me feel on.
Yesterday evening I sat on my balcony with a glass of wine and watched the sun set over the Hudson river. I remembered that first trip to Bear Mountain, atop the peak looking down into the Hudson River Valley and thinking: wow, how lucky that people get to live here. I remembered how I couldn’t wait to tell you all about that beautiful place. I remembered the feeling that, “hey, here’s something cool that’s happening to me, and I want to share that cool thing with my Internet friends.” I remembered why I went on Blogger on January 10th, 2010 and wrote those words. It clicked again.
So here I am. I’m not going to promise that I’m going to be super blogger, or that I’m going to post every day, or that every recipe will be perfect and seasonal and trendy (if that’s why you’re here, I can offer you a lot of other blogs that will make your dreams come true). I’m not going to promise that I won’t feel blue some days and I can’t promise that because I’m a human and live on earth.
I can promise that I’ll try, and that I’ll remember the answer to that big, looming WHY. The answer is because you have to. This is true, and I can’t get over how incredibly cool it is that you’re here too. What a bonus.
So are you still reading? Ready to hear about some food? Cool. Me too.
Sesame chicken! Light! Easy weeknight meals that take little to no time to make! That’s why you’re here, so let’s get going!
Start with some chicken. Cut up two chicken breasts into 1-inch chunks and season them liberally with salt and pepper.
Transfer the browned chicken onto a plate and continue until all the chicken is brown on all of the sides. Next, mix up your sauce.
Soy sauce, honey, tomato paste, rice wine vinegar, garlic powder, olive oil (or sesame oil if you have it), onion powder, hot chili sauce. Stir it up!
Put the browned chicken back in the skillet and cover with the sauce.
Let that simmer for about 10-15 minutes, or until the chicken is cooked through. Next, dissolve about a tablespoon of cornstarch in 1/4 cup of water. Pour that into the chicken and sauce and let it thicken, about 1 minute.
It will get thick and glossy, like Chinese take-out should be.
Make some rice using your preferred method. Have you seen these Swanson flavor-infused broths? I used the Thai Ginger to make my rice instead of water and it was incredible!
To serve, add a little rice to the bottom of a bowl and top with the sesame chicken. Add a little extra sauce because why not. Garnish with sesame seeds and sliced scallions for a little color and crunch, then dig in!
‘s sweet, spicy, tangy, and because it’s not fried, light! Add some broccoli in there if you’re looking for a more balanced dinner. Broccoli in that sauce would be divine.
So, if you made it this far, you’re a champ and I applaud you. I’ll be back, with more food and more stories. I’ve got a whole new state to tell you about! This week is K’s birthday too, so you all should look forward to that.
Thank you for sticking around. I like each and every one of you and appreciate the heck out of you.
Here’s the recipe.
Lightened Up Sesame Chicken Rice Bowls Ingredients
2 pounds boneless skinless chicken breasts, cut into 1-inch chunks
salt and pepper
1 tablespoon olive oil
1/3 cup soy sauce
1/4 cup honey
1/4 cup tomato paste
3 tablespoons rice wine vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon olive oil (sesame oil is more traditional, obviously, but I didn’t have it. Use it if you got it!)
1 tablespoon sriracha or other hot chili sauce. More if you like it spicy!
1 tablespoon cornstarch dissolved in 1/4 cup water
Mix up your sauce by whisking together the soy sauce, honey, tomato paste, rice wine vinegar, garlic powder, onion powder, oil, sriracha, and salt and pepper. Set that aside.
In a large skillet, heat the olive oil on medium heat until shimmering. Add the chicken chunks in a single layer and brown on both sides. You may need to work in batches depending on how big your skillet is. This is OK. When all the chicken is browned, add it to the skillet and pour the sauce on top. Bring to a simmer and let simmer for 10-15 minutes, or until the chicken is cooked through.
Add your slurry of cornstarch + water and stir. Let cook for 1 minute more, or until thick and glossy. Remove from the heat. Serve over rice and garnish with sesame seeds and scallions.
Have you ever had one of those days where you leave your house at 7am only to get to work 2 hours later, and an hour and a half late, because of less than half an inch of snow?
Have you ever had one of those days when after a day of work, and two hours of after-school tutoring, you reach for your wallet to put your payment away, only to realize your purse isn’t there? Then your heart starts to race and you run back into the library where you were tutoring, because you are sure you left it there on the back of the chair, but the chair is empty?
Have you ever had one of those days where your inability to remember anything has once again provided an opportunity for someone else to take what is yours, and all you can do is sit in your car and full on ugly-cry? And while you’re sitting in your car, the sky spits frozen rain-snow, you are sobbing, and between phone calls to cancel your credit cards you say “why me?” and “when will something good happen?” And then you drive home, while your sweet man friend tells you not to be so hard on yourself, and all you can think of is how you shouldn’t be allowed to leave the house without a nanny, or at the very least a loud bell?
Have you ever had one of those days when you finally get home, 11 hours after you left it that morning? You trudge up your 3 flights of stairs, cold and mascara-stained, open the door, say a tearful hello to your noisy cat and close it with a sigh. Then you turn around to hang up your coat and find your purse hanging on the hook, right where you left it that morning. Have you ever had one of those days?
I have two perfectly good–cancelled–credit cards for another reason.
If you have had one of those days, this soup will turn it right around. I know from a… friend. It’s warm and comforting and will replace stress with smiles.
Let’s make soup. Let’s not go shopping or pay bills. At least not for another 5-7 business days.
First, grate some peeled ginger and garlic with a microplane.
Slice mushrooms very, very thin and set aside. Open a can of bamboo shoots and slice them into thin batons.
In a separate bowl, combine soy sauce, rice wine vinegar, salt, pepper, and sugar and stir. Also, not pictured, beat 1 egg in another bowl, and in yet another bowl, create a slurry of cornstarch and water. Set all of this aside, you’ll need it later.
It’s important to do this before because the rest goes very fast.
In a preheated, heavy bottom pot, add mushrooms, bamboo shoots, some chili-garlic paste, garlic, and ginger and cook for 1 minute.
Add the soy sauce mixture and stir. Cook for only about 30 seconds–it should smell fantastic at this point!
Add 2 quarts low sodium chicken stock, bring it to a boil, then reduce and simmer for 10 minutes.
After 10 minutes, add 1 package of dried ramen noodles (not the seasoning pack!). Let them cook for 3 minutes. After 3 minutes, add the cornstarch slurry and stir, until soup is slightly thickened.
Remove soup from the heat. With a spoon, stir the soup in the same direction to create a swirly vortex. Slowly drizzle in the egg mixture and watch as pretty little egg wisps form.
Add chopped green onions and chopped cilantro to the hot soup, reserving some for serving in individual soup bowls.
Serve immediately with extra cilantro and green onions. This soup has got a kick, but if you like things extra hot then you could add some sriracha or chili sauce.
This is soul-warming. Hot and sour soup is my favorite Chinese take-out item, so being able to make it at home was such a treat. The noodles give it a nice texture and the bamboo shoots, which I didn’t really think had a taste, did give a nice crunch to the soup.
Next time I get sick, which judging form the number of students who coughed within 6 inches of my face yesterday should be any second now, I will make this. It feels like the kind of soup that could kick a cold to the curb.
It doesn’t need to be simmered for long, as the flavors are already very intense, so in terms of a week-night meal, it’s perfect. Even if you have a day like I did I described above, this is a doable dinner.
Here’s the recipe!
Hot and Sour Soup Ingredients
1 cup thinly sliced mushrooms (from about 4-5 good sized mushroom caps)
1 inch piece of ginger, peeled and grated
2 cloves garlic, grated
1/2 cup canned bamboo shoots, sliced thin
1 tablespoon red chili paste (like sambal oelek)
1/4 cup soy sauce
1/4 cup rice wine vinegar
1 teaspoon salt
1 teaspoon ground pepper
3 tablespoons cornstarch mixed with 1/4 cup water
1 egg, beaten
1 package ramen noodles, without flavor pack
2 tablespoons vegetable oil
2 quarts low sodium chicken stock
2 green onions, white and light green parts, chopped
1 cup cilantro, chopped and divided
Combine soy sauce, rice wine vinegar, salt, ground pepper, and sugar in a small bowl. Dissolve corn starch in water in a separate bowl. In another bowl, lightly beat an egg. Set all bowls aside.
Heat a large, heavy bottomed pot over medium high heat. Add oil, and when it begins to shimmer, add mushrooms, bamboo shoots, garlic, ginger, and red chili paste. Cook for 1 minute. Add soy sauce mixture and cook for 30 seconds more. It should smell very fragrant at this point. Add chicken stock and bring to a boil, then reduce heat and simmer for 10 minutes. Add noodles and cook for 3 minutes, stirring to break apart. Add cornstarch mixture and stir until slightly thickened.
Remove soup from the heat and stir in one direction until a current is formed. Slowly pour in beaten egg and watch as the egg cooks and feathers into little wisps. It should cook immediately. Add the green onions, reserving enough for individual servings, and add 1/2 cup of the cilantro.
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