Tuesday, March 29, 2011

Egg drop soup

Egg drop soup is a personal favorite of mine, so I wanted to see how challenging it would be to make at home. It turns out that it's actually very simple to make, but hard to get perfect. The version I made was pretty good, but could have been a bit better. The recipe I used comes from Simplerecipes.com. I'd recommend it, but with a couple of tweaks, which I describe below.

3 eggs, lightly beaten
4 cups of chicken stock
1 tablespoon of corn starch
1/2 teaspoon grated ginger
1 tablespoon of soy sauce
3 green onions, chopped
1/4 teaspoon of white pepper
3/4 cup of straw, enoki, or sliced shitaki mushrooms

1. Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.
2. Place the chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil.
3. Add the cornstarch and stock mixture and stir. Reduce heat to a simmer.
4. Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons. Turn off the heat and garnish with a few more chopped green onions. Serve immediately.

The Results:
I liked this recipe, but there were a couple of changes I would have made to improve it. The recipe calls for enoki, straw or sliced shitaki mushrooms. I used enoki, because they were what was available at the market near my apartment. The sliced shitaki mushrooms probably would have worked a bit better and added more to the soup. I'm also used to egg drop soup which is a bit thicker than how mine turned out. To fix this, I would add a bit more corn starch in the future. I used low sodium soy sauce, because that's what I had at home when I was making this, and the soup needed salt when it was finished. I'd recommend using regular soy sauce instead.

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