It was one of those evenings where random doodling has surprisingly good results! A granny tauren I’d like to make but I think she turned out looking a little more like a Yaungol than a Tauren, either way, I love how this turned out and I need to do a half body of her now.
This warming dish, with its delicate threads of egg in a steaming broth, does indeed bear a resemblance to swirling mist. The sliced fish will cook very quickly, so do not add until mere minutes before you intend to serve.
1 filet tilapia
1 Tbsp vegetable oil
1 tsp minced fresh ginger
⅛ tsp red pepper flakes
4 cups chicken broth
3 tablespoons cornstarch
¼ tsp salt
1 Tbsp rice vinegar
¼ cup mirin
½ cup water chestnuts, thinly sliced (optional)
½ cup frozen “baby” peas
1 green onion, finely sliced
1 tsp sesame oil
Partially freeze the fish so that it will be easier to cut, and cut lengthwise along the seam. Slice thinly into bite-sized pieces. Set aside.
Set ¼ cup of chicken broth aside and mix with the cornstarch. In a separate bowl, whisk the eggs with a tablespoon of water until smooth. Leave both for later.
In a large saucepan, lightly toast the ginger and red pepper in the vegetable oil until fragrant, then pour in the other 3 ¾ cups broth and heat to a boil. Add the rice vinegar, salt, and mirin, then bring to a simmer. Turn off the heat.
Gradually pour the egg mixture into the hot soup in a thin stream, stirring in one direction with chopsticks or a fork so that the eggs become silky “flowers” as they cook. Stir in the cornstarch and broth mixture. Add the sesame oil, water chestnuts, green onion, and peas, and simmer until thickened. Add the fish last of all, cooking until it is just barely opaque, and serve immediately.
I’ve been transcribing my writing into something that makes sense and I could potentially publish maybe!! I’ve been drawing!! on thursday my director told me she needed me to run a scene again but with /less/ confidence!! do u know how crazy that is. that I radiate confidence without thinking now. I have come so far.