I love a good egg drop soup. It’s very comforting. Due to his food allergies, my son has not been able to have this soup in restaurants (it’s not on the safe list). I occasionally have it, but you really don’t get a great serving for the price you pay ($3.50-$4.00 for three spoons…really). I decided that for Chinese New Year’s I would make this (I don’t know why it took me this long to make this…possibly because I made it during my freshman year of college, when my culinary skills were minimal…so they didn’t turn out well at all).
Egg Drop Soup Recipe
1/8 tsp. ground ginger powder
1/8 tsp salt
1 tsp. soy sauce
1 tsp Marsala wine or sherry
2 eggs + 1 yolk (or 3 eggs and just remove a bit of egg white)
1.5 tbs. of cornstarch
1 tsp. sesame oil (add only at end)
green onion for garnish
tiny tofu (extra firm) cubes (optional)
White ground pepper (optional)
The stock can be either home made or store bought (ready or a consommé type made from bouillon…just make sure it’s not too salty-Telma chicken consommé is a recent find-not too salty…but it’s hard to find…).
Beat eggs and put on side
Thinly slice some green onion
Cut a small amount of tofu into cubes (optional).
Make a slurry of the cornstarch and water-it should be like a thick liquid, not paste.
Bring 4 cups of stock, soy sauce, ginger powder and Marsala wine to boil.
During a slow boil, slowly add the cornstarch slurry and stir until it thickens.
Once thickened, turn off heat (but leave pot on heat), stream (pour slowly) in eggs and slowly stir with a spoon in a circular motion as the eggs form a nice stream (I use a wooden spoon to stir). Once done, add the sesame oil.
Serve (add tofu cubes if using) and garnish with thinly sliced green onion.
Serve yourself some seconds.
There are some variations on this. Some restaurants add a little corn to the soup or even some tiny vegetables. I like this pure form. Also, this recipe turns out as those of better Chinese restaurants, not the cheaper quick type places that now run rampant in suburbia.
Allergen note: If you avoiding gluten, use a gluten free Teriyaki sauce, if avoiding soy all together-use Umeboshi Vinegar-I used this as a soy substitute when my son was off of soy. Also, I don't use genetically modified soy sauce. Instead I use organic non GMO soy sauce (I use 365 brand from Whole Foods).
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