I was perusing my usual run of blogs one day, and found this recipe for Egg Drop Soup on The Kitchn's blog. Egg Drop soup is one of those things that I've usually like (there have been some bad ones over the years), and have always wondered how to make it properly. Emma's instruction are nice and clear, and her tip for pouring the eggs properly into the soup is genius. Her recipe also includes a full list of the ingredients that can be used to make this soup, and I'm sure everyone has their own variations I've put mine at the end of her recipe. I was quite pleased with my combo.
Egg Drop Soup
Serves 4 as an appetizer or 2 for a light dinner
Serves 4 as an appetizer or 2 for a light dinner
Base Ingredients
4 cups (32 oz) chicken or vegetable stock
1 tablespoon + 1 teaspoon cornstarch
2 to 4 large eggs
Salt or soy sauce
Flavoring Extras - Use one or all
1/2" fresh ginger, peeled and cut into rounds
1 stem lemongrass, bruised
1/2 teaspoon peppercorns
2 star anise
6-8 whole cloves
1 cinnamon stick
1 tablespoon soy sauce
2 tablespoons miso
Soup Extras - Use one or all
1/2 block (7-8 oz) extra-firm tofu, cut into bite-sized pieces
8 oz mushrooms, thinly sliced
1 bunch baby bok choy, thinly sliced
4 spring onions, thinly sliced
Pour the stock into a saucepan and place over medium-high heat. Put the smaller flavoring extras you're using into a tea ball or spice bag. Add all your flavoring extras to the saucepan with the stock. Turn down the heat to medium-low and simmer for 15 minutes. Scoop out all the flavoring extras with a slotted spoon. Taste and add salt or soy sauce as needed.
Add any soup extras to the stock and simmer for five minutes. Save some scallions for sprinkling on top of the soup at the end.
Scoop out 1/4 cup or so of the stock and whisk it with 1 tablespoon of cornstarch in a small bowl. Whisk this back into the stock and let it simmer for a minute or two until the broth no longer tastes starchy.
Whisk together the eggs in a small bowl with the remaining teaspoon of cornstarch. Make sure your soup is at a bare simmer. Holding a fork over the bowl (see photo), pour the eggs slowly through the tines. Whisk the broth gently with your other hand as you pour. Let the soup stand for a few seconds to finish cooking the eggs.
Serve immediately, topped with thinly sliced scallions.
"This recipe will make four small cups of soup, but can be easily scaled up if you have more guests at your table. I generally use 1 to 2 cups of broth and one egg per person.
One last parting note: this is not a soup that keeps well. It's best poured straight from the saucepan into the serving bowls and then eaten as soon as it's cool enough to swallow."
The version that I did was this!
Flavoring Extras - Use one or all
ginger,
garlic,
2 point of star anise,
1/3 of a cinnamon stick ish,
1 tablespoon soy sauce,
2 tablespoons miso,
Soup Extras - Use one or all
2 dried shitaki mushrooms, thinly sliced (don't do this, not ideal),
small handful of leftover enoki mushrooms from a hotpot night last week,
4 spring onions, thinly sliced
4 cups (32 oz) chicken or vegetable stock
1 tablespoon + 1 teaspoon cornstarch
2 to 4 large eggs
Salt or soy sauce
Flavoring Extras - Use one or all
1/2" fresh ginger, peeled and cut into rounds
1 stem lemongrass, bruised
1/2 teaspoon peppercorns
2 star anise
6-8 whole cloves
1 cinnamon stick
1 tablespoon soy sauce
2 tablespoons miso
Soup Extras - Use one or all
1/2 block (7-8 oz) extra-firm tofu, cut into bite-sized pieces
8 oz mushrooms, thinly sliced
1 bunch baby bok choy, thinly sliced
4 spring onions, thinly sliced
Pour the stock into a saucepan and place over medium-high heat. Put the smaller flavoring extras you're using into a tea ball or spice bag. Add all your flavoring extras to the saucepan with the stock. Turn down the heat to medium-low and simmer for 15 minutes. Scoop out all the flavoring extras with a slotted spoon. Taste and add salt or soy sauce as needed.
Add any soup extras to the stock and simmer for five minutes. Save some scallions for sprinkling on top of the soup at the end.
Scoop out 1/4 cup or so of the stock and whisk it with 1 tablespoon of cornstarch in a small bowl. Whisk this back into the stock and let it simmer for a minute or two until the broth no longer tastes starchy.
Whisk together the eggs in a small bowl with the remaining teaspoon of cornstarch. Make sure your soup is at a bare simmer. Holding a fork over the bowl (see photo), pour the eggs slowly through the tines. Whisk the broth gently with your other hand as you pour. Let the soup stand for a few seconds to finish cooking the eggs.
Serve immediately, topped with thinly sliced scallions.
"This recipe will make four small cups of soup, but can be easily scaled up if you have more guests at your table. I generally use 1 to 2 cups of broth and one egg per person.
One last parting note: this is not a soup that keeps well. It's best poured straight from the saucepan into the serving bowls and then eaten as soon as it's cool enough to swallow."
The version that I did was this!
Flavoring Extras - Use one or all
ginger,
garlic,
2 point of star anise,
1/3 of a cinnamon stick ish,
1 tablespoon soy sauce,
2 tablespoons miso,
Soup Extras - Use one or all
2 dried shitaki mushrooms, thinly sliced (don't do this, not ideal),
small handful of leftover enoki mushrooms from a hotpot night last week,
4 spring onions, thinly sliced
The pringles are optional, and not recommended for the soup.
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