Tomato and egg soup, memories of friendship from the GuangYa Middle School (廣東廣雅中學)

Memories of friendship from the Guangya Middle School (廣東廣雅中學)

Back in the 1980s, when China was fast evolving, I was enrolled in the “GuangYa” middle school in Guangzhou, Southern China. This place was like the Hogwarts of local schools because it had boarding facilities! This selective school had mandatory boarding, a clever tactic to keep us studying without any wild interruptions. We were so dedicated that our idea of fun was watching the paint dry.

While the weekend siren call led most kids scampering back home for family time, I had a different strategy. I decided to cozy up to the school itself because, let’s face it, my home was about as warm and loving as an iceberg.

There were a handful of other brave souls who also chose to stay behind. Staying alone in the empty dormitory was like something out of a horror movie – a vast chamber with over 20 sets of bunk beds, illuminated by just a few feeble, flickering light bulbs and populated by eerie shadows that seemed to have a life of their own. It was like a spooky haunted house, minus the ghosts (as far as I know).

In terms of cleanliness, well, let’s just say it wasn’t exactly a five-star hotel. There were no professional cleaners in sight, so it fell upon us, intrepid students, to take turns sweeping the floor. The result? Our dorm resembled a Halloween decoration store, complete with spider webs and dust galore.

I wasn’t completely alone in my weekend escapades! I had my dynamic duo, Yi and Qin, for company. The three of us formed our own little study club, and the best part was, there were no bells ringing or teachers patrolling like overzealous lifeguards at a pool party. It was like our own academic oasis of peace and tranquillity.

Here’s the twist – the school canteen was closed on weekends. So, we had to summon our inner culinary wizards and make do with whatever makeshift cooking space we could scrounge up. It felt like a scene out of a survival reality show, armed only with textbooks and notebooks. Gathering a few eggs, we whipped up a quick and scrumptious soup. Proper meals were a distant memory, and our go-to tool was a trusty little electric kettle. In our epic quest to conquer those post-study cravings, we conjured up delicious creations with our makeshift kitchen setup.

Ah, the nostalgia-inducing memory of one of our all-time favourites – the classic tomato and egg soup. It was the epitome of simplicity – just toss some diced tomato and an egg into the boiling water, give it a swift stir, season with a pinch of salt (or a dash of soy sauce for that extra kick), and a sprinkle of chopped coriander. Voilà! In a mere 2 minutes, we had a light and delectable masterpiece.

Those were the good old days – a blend of hardship and the forging of lifelong friendships over humble yet heartwarming bowls of soup.

In just a few weeks, I’ll be embarking on a journey to China, where a heartwarming reunion awaits me with two dear friends, Chen-Yi and Xu-Qin. It’s hard to believe that three decades have passed since we bid each other farewell. Over the years, I traversed vast oceans and settled in a distant land, creating quite a geographical gap between us. Remarkably, today, Xu-Qin has found solace and purpose as a devoted Buddhist, while Chen-Yi’s boundless energy has led her down the entrepreneurial path. Our lives have taken unique and intriguing turns, making our impending reunion all the more exciting.

Here’s the simple recipe for our delightful tomato and egg soup:

Ingredients

• 2 eggs
• 1 large tomato diced
• Salt and pepper
• Optional – 2 small Chinese mushrooms, soaked in hot water to soften, stem removed
• Optional – chopped coriander
• Optional – a few drops of sesame oil

Method

• Place the diced tomato and Chinese mushrooms into a small pot of water.
• Add a pinch of salt and pepper to taste.
• Bring the mixture to a boil and let it cook for a few minutes until the flavours meld together.
• Next, crack the eggs into the simmering soup.
• Turn off the heat and allow the soup to rest for a glorious 10 minutes. This gentle resting period will cook the eggs to perfection.
• Finish it off with a drizzle of aromatic sesame oil.
• To add a burst of fresh flavour and colour, top your masterpiece with a generous sprinkle of chopped coriander.

Now, you’re all set to enjoy your homemade tomato and egg soup, with or without those optional ingredients, just the way you like it!