Egg Drop Soup
This tasty
soup is very satisfying and hard to beat for a quick and inexpensive meal.
Ingredients
- 3/4 teaspoon salt
- 1/2 teaspoon sesame oil
- 1/8 teaspoon sugar
- 1/8 teaspoon white pepper
- 3 eggs (lightly beaten)
- 1 scallion (chopped)
- 4 cups chicken stock (about 1 liter, organic or homemade preferred!)
- 1/2 teaspoon turmeric (Or 5 drops yellow food coloring. Optional, but if you want "the look...")
- 3 tablespoons cornstarch (mixed with 1/3 cup water)
Instructions
First, Simmer
the chicken broth in a medium pot. Stir in sesame oil, salt, sugar and white
pepper. Add turmeric or 5 drops of yellow food coloring, if you use it. This
will give the soup that rich yellow restaurant-style color, but it is optional.
Taste the soup and adjust the seasoning if necessary.
Then add the
mixture of cornstarch and water. Make sure cornstarch and water are well mixed,
because corn starch settles very quickly. Mix the soup continuously while you
are pouring slurry, or you will get bouquets of starch cooked in your soup. Use
more or less starch if you like a thicker or thinner soup. You can also add the
starch in a few small amounts, let the soup simmer for a few minutes, then
check to see if the consistency is right for you.
We are now
ready for the most exciting part: the egg. This recipe calls for the egg to be
slightly beaten, resulting in swirls of white and yellow eggs.
The speed with
which you mix the soup when you add the egg also determines whether you get
large "egg flowers" or small egg flowers (ie, egg pieces). whirling).
Use a ladle to stir the soup in a circular motion, and slowly pour the egg
until you have added everything.
Divide soup
in bowls and garnish with green onions.
Happy
cooking Time.
