When I was a kid I can remember my mom making us Egg Drop Soup. It was one of my favorite things she'd make for us. It was no wonder that when I found myself teaching English in northern China and found that soup is almost always part of a celebratory meal. They were often clear broth soups with egg drops or veggies and occasionally some kind of meat. The Chinese are wonderfully diverse in their cooking and I tried many different kinds of food while there. This simple recipe is the closest I've found to some of the soups I ate while living in China.
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Egg Drop Soup
Homemade chicken stock is the best for this. Also, if you can't locate any of the mushroom types indicated in the recipe, crimini (aka: baby bellas) will do just fine. Or, you can just leave them out all together.
Ingredients
- 3 eggs, lightly beaten
- 4 cups of chicken stock*
- 1 tablespoon of corn starch
- 1/2 teaspoon grated ginger
- 1 tablespoon of soy sauce*
- 3 green onions, chopped
- 1/4 teaspoon of white pepper
- 3/4 cup of straw, enoki, or sliced shitaki mushrooms
Method
1 Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.2 Place the chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil. Add the cornstarch and stock mixture and stir. Reduce heat to a simmer.
3 Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons. Turn off the heat and garnish with a few more chopped green onions. Serve immediately.
Simply Recipes http://simplyrecipes.com
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I wanted to add that I added more soy sauce than this recipe calls for as I prefer a more favorable soup and I added yam noodles (shirataki noodles which are low carb friendly) to it to give it more substance.
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