Happy April Fools! No jokes from me today. I’m being boring. As usual, I’m talking about food. A few weeks ago, I went to lunch at Whiskey Cake with some of my co-workers. I’d heard about Whiskey Cake a while back from a running friend and it was relatively close to where Nick and I used to live, but alas, we never went. I drive by it every day on my way to work and one of my co-workers has been several times, so we made a point to go there for lunch one cool, dreary day. From my understanding and experience on this one particular day, the restaurant is ALWAYS packed. It is somewhat oddly located, as a stand-alone building in a shopping strip, right off the highway, but the lack of surrounding scenery doesn’t seem to deter the crowds. Whiskey Cake is known for their farm-to-kitchen dishes, with as many ingredients possible coming from Texas farms. They even have a small garden on their plot, with loads of fresh herbs. With all that said, I had a feeling I was going to like it.
After deliberating over the menu for several minutes, I finally decided to get the soup and sandwich combo with the soup of the day, which happened to be Chicken Egg-Drop Soup. Oh my gosh, the entire lunch was delicious, but the soup rocked my socks off. I knew after one bite that Nick would LOVE this soup, if only I could figure out how to make it at home. (Oh, and I should mention that my two co-workers also raved about their meals too.) Well, a day or two later, I thought, “What the heck, I’m going to post something on the Whiskey Cake Facebook page, seeing if they will share the recipe with me”. And you know what? They did! Granted, the recipe they sent me is in restaurant-size scale instead of a home-kitchen scale, but it was good enough. I was able to adapt it and come pretty darn close to the delicious soup I had that one gray day. And you know what’s even more exciting? (I know, I know, you are rolling your eyes.) I’m going to share the recipe with you!
Whiskey Cake’s Chicken Egg-Drop Soup
(modified for a home kitchen)
Makes 4 servings
1 tablespoon canola oil
1 onion, diced
2 cloves garlic, chopped
1 inch fresh ginger, peeled and minced
1 large jalapeno, seeds and ribs removed, chopped
1 tablespoon soy sauce
2 teaspoons sambal chili paste
1 teaspoon sriracha sauce
6 cups chicken broth
Kosher salt, to taste
1 rotisserie chicken, meat pulled off the bone and shredded
2 eggs, whisked
1 packed ramen noodles, spice pack discarded
Handful of spinach, chiffonade
In a large pot, add the canola oil and sweat the onion and garlic until translucent. Add the ginger, jalapeno, soy sauce, sambal chili paste, and sriracha sauce and continue to saute for 10 minutes over high heat. Add the stock, salt, and chicken and bring to a boil. Turn down to a simmer and simmer for 15 minutes, adding the ramen noodles in with two or three minutes left. Slowly add the whisked eggs in a thin stream while stirring the soup. Serve in bowls, topped with the spinach.
I didn’t have mushroom base on hand when I made this, so my home-kitchen version leaves that ingredient out all together, but if you have some or have access to some, go ahead and add a tablespoon of that in with the other sauces, ginger, and jalapeno. And, if you want to cook big batch of it, here is the Whiskey Cake restaurant recipe. I hope you enjoy it as much as I did!