What’s the soup du jour? It’s the soup of the day!
Today’s soup is… Egg Drop Soup
Directly translated as Egg Flower Soup, due to the flowery ribbons of egg, Egg Drop Soup is as beautiful as it is tasty.
If you’ve never had Egg Drop Soup before, here is a recipe you can try at home.
Ingredients:
- 4 cups chicken stock
- ½ teaspoon sesame oil
- 1 teaspoon salt
- 1/8 teaspoon sugar
- 1/8 teaspoon white pepper (you can use black pepper, but white pepper is preferred)
- ½ teaspoon turmeric (mostly for color, you can omit or substitute 5 drops of yellow food color)
- ½ teaspoon cornstarch mixed into 1/3 cup water
- 3 eggs lightly beaten
- 1 spring onion, chopped
OPTIONAL: ¼ teaspoon of MSG (increase or decrease amount per your preference)
How To:
- In a medium soup pot, bring the chicken stock to a simmer. Stir in sesame oil, salt, sugar, pepper, and MSG. Add the turmeric or yellow food color, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning as needed.
- Make sure that the cornstarch and water mixture is thoroughly mixed together. Stir the soup continuously as you pour the slurry in. The soup may get clumpy if it isn’t mixed well. You can add more or less cornstarch slurry based on your preferred thickness or thinness of the broth. Add the slurry in a little at a time and let the pot simmer for a few minutes to check to see if the consistency is to your liking.
- Your eggs should be lightly beaten. The white and yolk should not be fully incorporated with each other. Stir your soup to get the liquid moving in a circular motion. The speed at which you stir while adding the eggs will determine the size of the egg “flowers” you get. Slowly drizzle the egg into the broth, while continuing to stir in a circular motion, until all the egg has been added.
Serve in a bowl with copped spring onion on top. Crispy wonton strips are also a tasty addition!
*Be careful not to “drop the egg” while searching for this cache.