Egg drop soup
- Covert Ops Jan 15, 2007 06:44 PM
OK, I'm sick today, and I just consumed nearly a quart of hot egg drop soup from my local takeout place, and I feel a LOT better. :-)
Now. . .how can I make this at home? Can I make it with, erm, canned (well, boxed) Swanson's chicken broth and regular eggs? Cuz I'm sick, and the whole process of making a stock defeats the purpose of making me feel better.
Recipes/techniques? Thank you guys!
Yes, I love egg drop soup when I'm sick too! I like to use low- or no-salt broth, a little sesame oil at the end of cooking time and some soy sauce. Top with minced green onions.
I hope you're feeling better, BTW.
For an italian twist with very similar ingredients, try stratachella (sp?)
don't be ashamed, use the boxed broth
throw in a box of frozen chopped spinach
simmer until spinach is broken up in broth and heated through
whisk 2 eggs with a good handful of parmesan
add egg/cheese mixture to hot broth as you would for egg drop soup
enjoy & feel better!
totally, so simple to make. You can use canned stock/broth. Try for a low sodium so you can better control the salt.
Bring the broth to a boil, mince up a bit of scallion. Scramble an egg in a small bowl. Turn off the fire and give it a big stir then as the liquid is rotating in the pot, slowly pour in the egg. The heat of the soup will cook the eggs and the motion will give you the 'flower' look.
If you want to give it a bit body. Dissolve some corn starch with cold water and before you add the egg and turn off the fire, stir in the slurry to thicken the soup. Garnish with scallion and serve
I brown a little gound pork and add diced water chestnuts,nori and then the egg drop with shoyu.