Monday, May 2, 2011

Egg Drop Soup

This is a simple soup made mostly from pantry ingredients for those days when you're feeling more than a bit under the weather. It comes together quickly and is readily adaptable. I passed on the mushrooms, but will leave them in the recipe below. I substituted mushroom-flavoured dark soy sauce for regular and doubled it. I also added extra ginger and a bit of oyster sauce and sriracha sauce. It was fine without, but I wanted the soup to have a bit of an extra kick.

One year ago: Rosemary Parmesan Popovers

Egg Drop Soup (adapted from Simply Recipes)

3 eggs, lightly beaten
4 cups of chicken stock
1 tablespoon of corn starch
1/2 teaspoon grated ginger (I used 1 tbsp)
1 tablespoon of soy sauce (I used 2 tbsp dark)
1 tablespoon oyster sauce (optional)
1 teaspoon sriracha sauce (optional)
3 green onions, chopped
1/4 teaspoon of white pepper (or black)
3/4 cup of straw, enoki, or sliced shitaki mushrooms (optional)

1. Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.
2. Place the chicken stock, ginger, soy sauce, oyster sauce, sriracha sauce, green onions, mushrooms and white pepper in a pot and bring to a boil.
3. Add the cornstarch and stock mixture and stir. Reduce heat to a simmer.
4. 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.

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