Sunday, January 27, 2013

Egg drop soup. It’s fast, easy, and perfect.

eggdrop egg drop soup perfect easy fast nwafoodie


As a kid, mom made egg drop soup often.  As a kid, I often wished she didn’t.  I blame it on the seventies. 

No offense, mom.

Apparently I am not the only family member who feels this way. My sister texted me the equivalent phrase of “ewh, gross” after I casually mentioned that I made dad egg drop soup for lunch. “No Stacey,” I told her, “this isn’t mom’s version of egg drop soup.  This one is rich and smooth. It’s like comfort in a cup.”  You see I’ve had time lately to experiment a bit to get the consistency just right.  My dad has requested this soup every single day for the past two weeks.  It has allowed me to play with the ingredients to get the right thickness, the right balance of crispness in an otherwise bland base, and the right feathery whisper of eggs blended in the broth. 


That is the difference. This soup is more of a blend than a drop.

I have found that the secret in turning a blah egg drop soup into a WOW egg drop soup takes just a slight trick of the hand. Instead of cracking the egg in the broth, whisk it in a bowl to your desired consistency and sloooooooowly pour into the broth while you stir it clockwise.  A feathery and dainty egg-blend will await you.  The taste is so satisfying full that you will wonder why you never made it this way before.

Make some today.

Fast and Easy Egg Drop Soup
Serves 2
Source: nwafoodie

Ingredients

2 cups chicken broth + 2 tablespoons extra
½ teaspoon tamari (gluten free) or soy sauce
1/8 teaspoon powdered ginger
1 tablespoon cornstarch
1 egg
Greens from one scallion, thinly sliced

Instructions

1. Add 2 cups of chicken broth, soy sauce, and powdered ginger in a small pot. Bring to a boil.
2. Mix 2 tablespoons of chicken broth with 1 tablespoon of cornstarch to a smooth consistency.
3. Slowly drip the cornstarch into the broth and slowly stir. Turn stove to simmer.
4. Crack egg in a small bowl and lightly whisk to desired consistency.  The more you whisk, the smoother the soup. If you like egg white chunks, whisk less. 
5. Slowly pour eggs into the broth as you stir the broth in a clockwise motion. If you have kids, they will want to see this and do this step!
6. Turn off the heat.
7. Add scallion slices to the soup and wait two minutes.
8. Serve and enjoy.

Happy souping!

Lyndi

Eat well, my friends. Eat well.

8 comments:

  1. LOVE egg drop soup. Oh how I wish Sara wasn't allergic to eggs! This recipe looks great...especially like your use of powdered ginger.

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    1. Poor Sara, poor you!

      I was at my dad's house and he did not have any fresh ginger... and I kept forgetting to bring him some! First time I made it with the powder I put too much and it was insane! :) Yet, he still asked for more.

      Leave LR and come up North!

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  2. I'll make another trip to your neck of the woods in the near future. But don't act LR is on the other side of the world. We could use a visit from NWA Foodie...lots of cool stuff I'm proud to say I can now show you.

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    Replies
    1. Deal! Dennis and I need to come down there... and the four of us can have dinner! Arkansas is so much better than Boston, isn't it? :)

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  3. I cannot wait to try this! How sweet of you to make this for your dad and pamper him .

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  4. We used to make this when I was little a lot! Just like you say, with a measuring cup filled with seasoned egg, whisked. One of us would stir the pot while my dad would pour it in. The trick is to not have the spoon or whisk in the pot while you pour it in too but to get it going very fast and then quickly take it out just as you pour. No clumps stuck to your utensil!

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    Replies
    1. I love that you made this as a kid... great tip about stirring fast and pulling out the spoon. Mine does get clumps stuck to my whisk. Thanks Kim!

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