Salted Egg Yolk Fish Soup with Crispy Sourdough Waffles

Prepare the Salted Egg Yolk Puree: Steam or bake the salted egg yolks until fully cooked. Mash them finely with a fork until you get a smooth, creamy puree. Set aside.

Prepare the Thickening Slurry: In a small bowl, mix the water chestnut flour with 2 tablespoons of water to form a slurry. Set aside.

Sauté Aromatics: Heat vegetable oil in a large pot over medium heat. Add the sliced ginger and minced garlic. Sauté until fragrant and lightly golden, about 1-2 minutes. Be careful not to burn the garlic.

Introduce the Salted Egg: Add the mashed salted egg yolks to the pot and stir well to combine with the aromatics. Cook for another minute until the mixture becomes fragrant and slightly foamy.

Build the Soup Base: Pour in the chicken broth and bring to a simmer. Season with white pepper and salt to taste. Remember that salted egg yolks are already quite salty, so adjust accordingly. Simmer for 10 minutes to allow the flavors to meld.

Add Creaminess: Stir in the evaporated milk to enrich the soup and give it a creamy texture. Adjust the seasoning if needed. The soup should have a vibrant golden color and a rich, savory aroma.

Thicken the soup: Stir the thickening slurry into the soup. The soup should begin to thicken immediately.

Cook the Fish: Gently add the fish pieces to the simmering soup. Cook for about 3-5 minutes, or until the fish is cooked through and flakes easily. Avoid overcooking the fish, as it will become dry.

Prepare Sourdough Waffles: Preheat your waffle iron according to the manufacturer's instructions. Pour the sourdough waffle batter onto the hot waffle iron and cook until golden brown and crispy.

Serve: Ladle the salted egg yolk fish soup into bowls and garnish with chopped spring onions. Serve immediately with the crispy sourdough waffles for dipping. The warm soup paired with the crunchy waffles creates a delightful contrast in textures.