Egg Drop Soup
Here is a simple and delicious staple item at any Chinese restaurant in America. I am not sure if this dish is eaten anywhere in China, but I am sure it is tasty, filling, quick, and easy to make. It makes a great side to most Asian and Asian-Fusion dishes.
Working Around Your Allergies:
The allergy considerations for this dish are quite simple. People with egg allergies can make this using mung bean egg alternative. Vegans can do the same and also substitute vegetable broth. If you’re part of the gluten-free crowd you will want to be sure to get gluten free soy sauce. For those who cannot tolerate soy you can opt for coconut aminos or throw in an extra big pinch of salt. Remember to make each recipe your own!
Ingredients:
4 Cups Enriched Chicken Stock
3 TBSP Soy Sauce
1 TBSP Mirin
¼ tsp garlic powder
2 Eggs Beaten
1 Green Onion sliced
⅓ Cup Sweet Corn
⅓ Cup Julienned Carrot
Black pepper, Chinese 5 spice, Crushed red pepper, fresh grated ginger to taste
Instructions:
Beat eggs together in a container that is easy to pour from. Bring broth to a fast boil. Add the soy sauce, mirin, garlic, black pepper, chinese 5 spice, crushed red pepper, and ginger. With the broth still at a fast boil, stir the pot one direction. With the broth swirling, slowly add a small amount of beaten egg to the hot soup. Allow this blob of egg to cook solid before stirring gently and adding another small amount of egg. Repeat this process until all the egg is cooked. Add the corn, carrots, and green onions. Serve.
Egg Drop Soup
Ingredients
- 4 Cups Chicken Stock
- 3 TBSP GF Soy Sauce
- 1 TBSP Mirin
- ¼ Tsp Garlic Scape
- 2 Eggs
- ⅓ Cups Sweet Corn optional
- ⅓ Cups Julienned Carrot optional
- 1 Green Onion - Sliced optional
- Pinch Black Pepper
- Pinch Crushed Red Pepper
- Pinch Fresh Grated Ginger
- Pinch Chinese 5 Spice
Instructions
- Beat eggs together in a container that is easy to pour from
- Bring broth to a fast boil
- Add the soy sauce, mirin, garlic, black pepper, Chinese 5 spice, crushed red pepper, and ginger
- With the broth still at a fast boil, stir the pot one direction. With the broth swirling, slowly add a small amount of beaten egg to the hot soup
- Allow this blob of egg to cook solid before stirring gently and adding another small amount of egg
- Repeat this process until all the egg is cooked. Add the corn, carrots, and green onions.
Notes
- Adding the egg too quickly will result in a slimy and messy broth. Aim for nice fluffy distinct pieces of egg suspended in broth.
- The vegetables must go in at the end, or the egg will form a slimy coating on the corn and carrots.
- Some people like their broth thicker. To do this, sift and whisk in 1 TBSP of cornstarch per cup of broth prior to adding any eggs.
- This makes a great side dish for many other Asian dishes.