Vegetable Soup (continuation)

Ingredients

• 3 pints boiling salted water (Bring to a full boil before starting. Salt the water as you would for cooking pasta — it should taste lightly seasoned.)
• 2 tablespoons syou (soy sauce) (Syou is the historical romanisation of shoyu, meaning soy sauce. Use a regular light or all-purpose soy sauce.)
• 1 batch mixed vegetables (as specified in the preceding recipe) (These are the vegetables referenced as 'above vegetables' from the continuation context of the original recipe. Wash thoroughly in cold water and cut into small, bite-sized pieces before you begin cooking.)
• 1 portion mushrooms (Washed in cold water and cut into small pieces. These are added later than the other vegetables as they cook quickly.)
• 1 portion celery (Washed in cold water and cut into small pieces. Added at the same time as the mushrooms near the end of cooking.)
• 3 whole eggs (Beaten together with a little cold water just before use, then slowly drizzled into the boiling soup to create delicate, fanciful shapes.)
• 1 splash cold water (for beating with the eggs) (Just a small amount — roughly one to two tablespoons — to loosen the eggs before whisking.)

Instructions

1. 1Before you begin cooking, wash all of your vegetables — including the mushrooms and celery — thoroughly under cold running water. Dry them gently, then cut everything into small, bite-sized pieces. Keep the mushrooms and celery in a separate pile, as they will be added later. Having everything prepared in advance (mise en place) makes this recipe straightforward and stress-free.
2. 2Pour three pints (approximately 1.7 litres) of water into a large pot and bring it to a full, rolling boil over high heat. Once boiling, add your salt (enough to lightly season the water) and stir in the two tablespoons of syou (soy sauce). The water should take on a light amber colour and smell savoury. Keep the heat high so the water stays at a vigorous boil for the next step.
3. 3Add all of your prepared vegetables to the boiling seasoned water, except the mushrooms and celery — set those aside for now. Stir gently to submerge the vegetables. Allow the soup to return to a boil, then reduce the heat slightly to maintain a steady boil (not a gentle simmer — it should be actively bubbling). Cook for fifteen minutes. The vegetables should soften but still retain a little texture.
4. 4After fifteen minutes of boiling, add the reserved mushrooms and celery to the pot. These vegetables are more delicate and cook quickly, so they are added at the end to preserve their texture and flavour. Stir them in and keep the soup at a boil while you prepare the eggs in the next step.
5. 5Crack all three eggs into a small bowl or jug. Add a small splash of cold water (about one to two tablespoons). Whisk briskly with a fork or whisk until the yolks and whites are fully combined and the mixture is uniform in colour. The cold water helps the egg mixture flow more easily and creates the distinctive thin, delicate strands when dropped into the hot soup.
6. 6With the soup at a full boil and your other hand holding a ladle or long spoon to stir, slowly pour the beaten egg mixture into the soup in a thin, steady stream — almost like drizzling honey. As you pour, use your other hand to stir the soup in a gentle circular motion. The hot boiling liquid will cook the egg almost instantly, causing it to set into delicate, wispy, fanciful shapes throughout the soup. Pour slowly and stir constantly for the best results. This step happens quickly — the egg should be fully cooked within thirty to sixty seconds.
7. 7As soon as the egg has been fully incorporated and has set into its shapes, remove the pot from the heat straight away. Ladle the soup into bowls and serve immediately while piping hot. Do not leave the soup sitting on the heat after the egg is added, as overcooking will cause the egg strands to toughen and the vegetables to become too soft.