Title:
We’ve always enjoyed asking about where the work comes from in conversations with friends and colleagues: what they’re watching, listening to, eating, reading... These things provide context to better understand their work. We hope this Log will be a way for us to explore that for ourselves — tracking our creative consumption (past and present) in no particular order, with no curatorial intent.
Recipe Snapshot
4 cups vegetable or chicken broth
2 tablespoons rice vinegar (adjust for taste)
1 tablespoon soy sauce
1 tablespoon honey or jaggery (adjust for sweetness)
1 teaspoon grated ginger
1 small garlic clove, minced (optional, for digestion)
2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickness)
2 eggs, beaten
½ cup thinly sliced spring onions (greens only)
1 teaspoon sesame oil
Salt and freshly ground white pepper to taste
Base Broth: In a medium pot, bring the broth, rice vinegar, soy sauce, honey, ginger, and garlic (if using) to a gentle boil. Adjust the sweet and sour balance to your liking.
Thicken (Optional): If you prefer a slightly thicker soup, stir in the cornstarch slurry and let it simmer for 1-2 minutes until it thickens.
Add Eggs: Lower the heat to a gentle simmer. Slowly drizzle the beaten eggs into the pot in a thin stream, stirring gently with a fork to create delicate ribbons of egg.
Enhance: Stir in the sesame oil at the end for a fragrant finish. To serve, ladle into bowls and garnish generously with spring onion greens. A twist of white pepper will add extra warmth if desired.