Writer and Food52 contributor Yi Jun Loh’s mom discovered this sleight-of-hand trick when his sister Jia went vegetarian, and the long-simmered chicken or pork-based soups that fed their family in Malaysia needed to be rethunk. Jun, a reformed chemical engineer who trained at culinary school and restaurants like Blue Hill, recognized the brilliance of this substitution, experimented with it further himself, and then—lucky us!—sent it our way. “There's clearly some sort of liquid magic happening here,” Jun wrote. “Sure, it does taste slightly different, but the depth and richness it adds to the broth simply blows my mind.” You can use this trick to quickly give a backbone to any soup or stew, but this ABC soup—the Malaysian version of the classic simple chicken soup—is a very good place to start. Adapted very slightly from Yi Jun Loh of the blog <a href="https://junandtonic.com/"><strong>Jun & Tonic</strong></a>.

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