Recipe for Egg Drop Soup

Egg Drop Soup

Egg Drop Soup

Nothing is better than a bowl of Egg Drop Soup. At least when it comes to soup.

I remember going to Chinese restaurants as a child and sometimes wishing I could just order a big bowl of the soup. Which would’ve been a bad thing for me as a child due to a childhood egg allergy.

Thankfully, now that I’m all grown up, I don’t have the allergy anymore and I can make a big pot of it anytime I want. Plus, this is possibly one of the easiest recipes I know.

Egg Drop Soup

Ingredients:

8 cups vegetable stock
14 oz tofu
3-4 eggs
2 tbsp corn starch
1/2 tsp pepper
1/2 tsp salt
1/2 tsp ground ginger or 1 tbsp fresh ginger
2 tsp soy sauce, add more if needed
frozen edamame, as much as you like
frozen corn, as much as you like
1 can of water chestnuts chopped
Variety of seasonal vegetables from zucchini and summer squash to green beans

Pan fry your tofu to cook it and give it some firmness.

Place your stock into a medium soup pot. I liked to use my Le Creuset to make this soup. Add your salt, pepper, ginger, and soy sauce.

Add frozen vegetables, water chestnuts, and your fresh vegetables. Let the soup simmer for 10 minutes. Then you’ll want to taste it and add more ginger or soy sauce to your liking.

Put the tofu into the soup.

Cooking in the La Cruset

Cooking in the La Cruset

Next, you’re going to the thicken the soup. Remove about 1/8 of a cup of broth and put it in a small bowl or glass measuring cup. Add corn starch to your bowl and whisk well. Pour your mixture back into the soup and stir. Taste soup again. You may need to do this two or three times in order to get your desired soup thickness.

Now for adding your egg, and this is really the only way to do it. Since most of us only have two arms, you might need assistance. I often make Jason help me with this part as it seems to turn out better.

Crack eggs into a separate bowl and beat them like you were going to be making scrambled eggs. After that, start stirring your soup. You want to create a some strong whirling action. Quickly pour your beaten eggs through the tines of a dinner form. This causes the egg to evenly disperse throughout the soup, just like restaurant egg drop soup, instead of lumping into scrambled eggs. Usually, I have Jason stir while I dump the eggs in to make things easier.

Simmer for about 5 more minutes and serve. Yum.

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This entry was posted on Wednesday, March 31st, 2010 at 10:01 am and is filed under Soup. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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