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The purée-fect oral surgery diet

The dental clinic gave me strict instructions to have a clear liquid diet on the first two days after my excruciating tooth extraction. Of all the suggestions on their list, I found coconut water to be the most appealing. However, it was not enough. Twenty-four hours later, at lunchtime, I could sense my weak and tired body craving strength. I reached out for that packet of chicken bouillon from the clinic. Yuck, it was bland and oily. 

I crawled out of bed and made real Chicken Soup with chicken drumsticks, onions, carrots and a little sage. Paranoid that it might not pass the clear liquid test, Jon ran the soup through a muslin sock three times! This was an instant energy booster.

I stored the remaining chicken broth to make Daikon Conpoy Winter-Mushroom Soup that night. Although I could only drink the broth at that point, it was most delightful.

Daikon (Japanese) is also known as 萝卜 Luobo (Mandarin), Lobak (Cantonese), Chaitow (Hokkien) or Chinese Radish, and sometimes Turnip. It is a highly absorbent root that soaks up flavours.

Conpoy is deprived from Gonbui (Cantonese), also known as 干贝 Ganbei (Mandarin) or Dried Scallop.

Winter-Mushroom is also known as 冬菇 Donggu (Mandarin/Cantonese) or Donku (Japanese), a type of high-grade Dried Shiitake Mushroom.

Couple of days later – when I could move on to “thicker liquids / soft food” – I made the soups again, but blended all the ingredients into purées. One level up! I could almost eat again!

[To be continued…]

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