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Egg Drop Soup – Recipe!

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When I was a kid, my mom would go and get Chinese take-out from a local restaurant in Anaheim when we were feeling under the weather.  There was something about good Asian food that really perked us up and made us feel slightly better when we were sick with a cold or flu.  Some of the dishes I remember enjoying the most were Egg Foo Young, Moo Shu Pork, and definitely Egg Drop Soup.

Egg Drop Soup is a broth based soup made of chicken stock and drizzled with freshly whisked eggs to add creamy texture.  Preparing it at home is very simple and you can do it with just a few pantry ingredients including; stock-in-a-box, a knob of fresh ginger and a few spoonfuls of prepared miso paste.

The eggs are drizzled into the soup right before serving and stirred with a fork for a stringy effect.  I added soft tofu for an extra boost of protein and to make this soup a little more filling.  If you are one to turn your nose at tofu, you should definitely give it a try in this recipe.  The soft tofu absorbs the flavors of the brothy liquid and it becomes warm and almost pudding-like, a real decadent opportunity.

I love to make a batch of this soup when anyone in my family isn’t feeling so great, or when I am craving some delicious Chinese food.  This soup really hits the spot on cooler evenings and is great for lunch too.

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Ingredients

1 quart chicken stock

1-inch piece of fresh ginger, peeled

2 tablespoons white miso, refrigerator section of grocery store

2 tablespoons soy sauce

1 tablespoon + 1 teaspoon cornstarch

3 eggs

1/2 teaspoon salt

7 ounces soft tofu

2 scallions, sliced

(Serves 4-6)

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To Prepare:

1. In a large pot over medium heat, add stock, ginger, miso and soy sauce.  Whisk mixture and cook until simmering.  In a small bowl, whisk 1 tablespoon cornstarch with 1/4 cup water.  Drizzle cornstarch mixture into hot broth and whisk until smooth.

2.  In a small bowl, whisk eggs with 1 teaspoon cornstarch.  Drizzle eggs into hot broth and stir with a fork.  Continue to stir for 1 minute.  Season with 1/2 teaspoon of salt and stir.

3.  Slice tofu into cubes and place in bottom of each bowl.  Ladle soup over tofu and sprinkle top of bowls with scallions.  Enjoy!

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