Let's just say that you have to be a nimble eater to make it through the highs and lows of a Utah spring.
Last week, we rode through snowy woods in a sleigh to the top of a mountain to dine in the Viking Yurt, something everyone should experience at least once. Laser-bright stars, mugs of glogg with shots of High West whiskey, wine-braised shortribs and hot apple pie made for a pure winter's experience.
Last night, we ate our first al fresco meal on the deck, sipped the lovely new Bucklin Rose, ate porchetta sandwiches and asparagus and looked at the daffodils and hyacinths poking up through the bare dirt. Totally spring.
Today, we woke up to a chill wind, gray skies and spitting rain.
In other words, hot soup weather, right?
Here's what you do: Drive over the west side to Myung Ga and order one of their soft tofu soups–we had the ramen. It comes to the table boiling hot and I mean literally boiling, the surface bubbling madly, and with it you are served a whole egg.
Crack the egg into the soup, let the soup soft cook the egg, scoop a little rice into the mix if you want, intersperse hot slurps with bites of the banchan or condiments:
kimchi, seaweed, sesame broccoli and potatoes rejoice in a blustery day.
1839 W. 3500 South, West Valley City ; 801-908-0124
Spring. True to its name, ups and downs. Boi-oi-oing.