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A soup was prepared with water (2 C), 3 shakes each from the salt and pepper shakers (1/2 t. each), 1 chopped green onion, 1 chopped celery stalk. This soup was boiled for 5 minutes. The worms were saut�ed for 1 minute with 1 t. sesame oil with a small amount of chopped ginger and chopped clove of garlic. The worm mix was put into the blender with a small amount of soup, and pureed, and then added back into the soup. Home made dumplings prepared with 1/2 t. Cinnamon, black pepper, and salt were added to the soup and boiled for 5 minutes. Lettuce leaves were added to the soup cups as a garnish at serving (they wilt into the soup).
Result: a dumpling soup, simulating chicken soup in that fat globules can be seen and the color is golden.
Taste Tester 1 (Ron) found it not as tasty as Trial 6, but was reminded of chicken dumpling soup. No worm taste was detected, but in 1 dumpling out of 5 there were several grains of sand. However, in one spoonful of soup, a small segment of worm was sighted. Soup was spicy, from the black pepper, but this was appreciated. The color of the soup seemed appropriate, slightly green but mostly brown to light beige.
Taste Tester 2 (Ichi) was good, and had no problems with the taste, appearance, etc.
Taste Tester 3 (Nancy) suspected this was chicken soup due to the golden appearance and fat globules. The taste also reminded her of chicken soup. Suspected the worms were in the dumplings, and was surprised to learn that the brown color in some of the dumplings was due to Cinnamon and pepper! No worm pieces were visible in the soup. Impression is that a child would take this to be chicken soup, and readily eat it.
This page was produced by Ron Darby.