Egg Drop Soup

I usually avoid cooking Asian foods at home. The recipes often call for a variety of exotic sauces and spices that I don’t keep on hand. That, tied in with the perceived complexity of the recipes usually discourages me from even trying.Last week, I came across a recipe on The Kitchn for Egg Drop Soupthat looked so simple I had to try it for myself. It really was easy to make! From start to finish, I think it took 20 minutes to prepare (and I might even be over-estimating!).egg drop soupWe needed a quick dinner with a few leftover in case our guests were hungry when they arrived. Our friends assured us they weren’t hungry, but a few hours later one of them gave the soup a try, saying they just wanted a small taste. As I filled the soup bowl, he commented that it would be way too much because he wasn’t very hungry. When we cleared the table, the bowl was empty. As you can imagine, I was very glad that our guests enjoyed the dish as much as we did.This soup is so simple and tasty that it could easily be served as the main course on a busy weeknight or as an appetizer when you have guests.

Egg Drop Soup

Adapted from The Kitchn

Ingredients

  • 8 cups chicken broth – approximate cost $4.00
  • 2 tablespoons + 1 teaspoon cornstarch – approximate cost $0.10
  • 8 large eggs – approximate cost $1.50
  • 1 teaspoon soy sauce – approximate cost $0.10
  • 2 tablespoons red miso – approximate cost $0.25
  • 1/2 package of firm tofu, diced into bite-sized pieces – approximate cost $1.50
  • 1 bunch bok choy, thinly sliced – approximate cost $1.50
  • 6 green onions, thinly sliced – approximate cost $0.75
  • 8 teaspoons of sesame oil – approximate cost $0.20
  • 2 teaspoons of white pepper – approximate cost $0.10

egg drop soup

Method

  1. Pour the chicken broth into a large pot and bring to a boil.
  2. Add miso and soy sauce. Stir until miso dissolves.
  3. Turn down the heat to medium-low (so the mixture simmer for 15 minutes)
  4. Taste and add more soy sauce as needed.
  5. Add the tofu pieces and bok choy slices.
  6. Whisk together the eggs in a small bowl and add the remaining teaspoon of cornstarch to the eggs. Mix well until there are no powdery lumps. Set aside briefly.
  7. In a separate bowl or cup, combine 2 tablespoons of cornstarch with a small amount of cold water. Mix well until there are no powdery lumps.
  8. Slowly mix the cornstarch and water mixture into the stock and let it simmer for a minute or two until the broth no longer tastes starchy and begins to thicken.
  9. Ask a friend to help you with this part. Have your friend to hold a fork over your pot of soup.
  10. Slowly pour the eggs through the fork while constantly stirring the soup. Let the soup stand for a few seconds to finish cooking the eggs.
    Note: If you don’t want to invite anyone to assist, work in batches. Pour a small amount of the eggs through the fork and take a short break to stir the soup. Repeat until you run out of eggs.
  11. Serve immediately. Provide green onions, white pepper, and sesame oil on the side as a topping and allow others to add these items to taste.

Makes 8 servings (approximate cost: $1.25 per serving) as an appetizer or 4 servings (approximate cost: $2.50 per serving) as a main course.

Advertisements
Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: