This is the easiest way I've found to make it.
Get a can of chicken stock, open it up, heat it in a pot on the stove. Crack and egg or two into a bowl, stir them up so that the egg white and the yolk are thoroughly mixed. Salt the egg and add pepper. Then, take a spoon and add drops of egg to the boiling chicken stock.
This is a simple and delicious way to make it. Enjoy!
Egg drop soup has no pepper...Unless you add the pepper AFTER it is done..
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Recipe for chinese egg drop soup?This is the BEST homemade Hot and Sour soup recipe I've ever tried. Good Luck!
To make slicing the pork chop easier, freeze it for 15 minutes. We prefer the distinctive flavor of Chinese black vinegar; look for it in Asian supermarkets. If you can't find it, a combination of red wine vinegar and balsamic vinegar approximates its flavor. This soup is very spicy. For a less spicy soup, omit the chili oil altogether or add only 1 teaspoon.
Serves 6 to 8 as an appetizer 7 ounces extra-firm tofu , drained
4 tablespoons soy sauce
1 teaspoon toasted sesame oil
3 tablespoons cornstarch , plus an additional 1 1/2 teaspoons
1 boneless, center-cut, pork loin chop (1/2 inch thick, about 6 ounces), trimmed of fat and cut into 1 inch by 1/8-inch matchsticks
3 tablespoons cold water , plus 1 additional teaspoon
1 large egg
6 cups low-sodium chicken broth
1 cup bamboo shoots (from one 5-ounce can), sliced lengthwise into 1/8-inch-thick strips
4 ounces fresh shiitake mushrooms , stems removed, caps sliced 1/4 inch thick (about 1 cup)
5 tablespoons black Chinese vinegar or 1 tablespoon red wine vinegar plus 1 tablespoon balsamic vinegar (see note above)
2 teaspoons chili oil (see note above)
1 teaspoon ground white pepper
3 medium scallions , sliced thin
See Illustrations Below: Getting the Wisped Egg Just Right
1. Place tofu in pie plate and set heavy plate on top. Weight with 2 heavy cans; let stand at least 15 minutes (tofu should release about 1/2 cup liquid). Whisk 1 tablespoon soy sauce, sesame oil, and 1 teaspoon cornstarch in medium bowl; toss pork with marinade and set aside for at least 10 minutes (but no more than 30 minutes).
2. Combine 3 tablespoons cornstarch with 3 tablespoons water in small bowl and mix thoroughly; set aside, leaving spoon in bowl. Mix remaining 1/2 teaspoon cornstarch with remaining 1 teaspoon water in small bowl; add egg and beat with fork until combined. Set aside.
3. Bring broth to boil in large saucepan set over medium-high heat. Reduce heat to medium-low; add bamboo shoots and mushrooms and simmer until mushrooms are just tender, about 5 minutes. While broth simmers, dice tofu into 1/2-inch cubes. Add tofu and pork, including marinade, to soup, stirring to separate any pieces of pork that stick together. Continue to simmer until pork is no longer pink, about 2 minutes.
4. Stir cornstarch mixture to recombine. Add to soup and increase heat to medium-high; cook, stirring occasionally, until soup thickens and turns translucent, about 1 minute. Stir in vinegar, chili oil, pepper, and remaining 3 tablespoons soy sauce; turn off heat.
5. Without stirring soup, use soupspoon to slowly drizzle very thin streams of egg mixture into pot in circular motion. Let soup sit 1 minute, then return saucepan to medium-high heat. Bring soup to gentle boil, then immediately remove from heat. Gently stir soup once to evenly distribute egg; ladle into bowls and top with scallions.
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I also make it with chicken broth %26amp; white pepper, or if you prefer, you can use black pepper to taste.
I always beat the eggs in a bowl, %26amp; get a straining spoon with the holes in it or a fork, and I pour the egg over either the spoon or fork slowly and move in a circular motion around the pot so that you don't end up with too big of chunks of the egg (which sometimes causes the egg to stay tough like you mentioned)
So easy! It's chicken broth. Bring it to a boil and in a bowl beat an egg and slowly pour into the boiling broth then stir the egg in the broth and add a bit of white pepper and your done.
Here are several different recipes:
http://www.cooks.com/rec/search?q=Chines鈥?/a>
Egg Drop Soup
Cook Time: 10 minutes
Ingredients:
* 4 cups chicken broth or stock
* 2 eggs, lightly beaten
* 1 -2 green onions, minced
* 1/4 teaspoon white pepper
* Salt to taste
* A few drops of sesame oil (optional)
Preparation:
In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.
Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
Garnish with green onion and serve.
Nutritional Breakdown - 4 servings
Each serving contains: Calories 81, 2 g Carbohydrates, 8 g Protein, 4 g Total Fat, 1 g Saturated Fat, 106 mg Cholesterol, trace Fibre, 866 mg Sodium
Egg Drop Soup Variations
These would be added after the seasonings. After adding, let the soup cook for a few more minutes and then add the beaten egg.
**1/2 cup frozen peas.
**If you are preparing the soup for someone who is ill, try adding a slice of fresh, grated ginger. Among its many benefits, ginger is believed to be helpful in treating colds and flue.
Egg Drop Soup is frequently thickened with cornstarch in restaurants. To add a cornstarch thickener, mix 2 - 3 tablespoons of cornstarch with 1/2 cup water. Just before adding the beaten egg, stir in the cornstarch/water mixture, remove the soup from the heat, and then add the beaten egg.
If you like this recipe, you might want to try Tomato Egg Drop Soup, made with tomato and seasonings, or West Lake Beef Egg Drop Soup, a variation of basic Egg Drop Soup made with ground beef.
--------------------------------------鈥?br>
Chinese Egg Drop Soup
About 4 cups
Chinese Egg Drop SoupA simple, delicate soup.
Combine in a large saucepan and simmer, partially covered, for 15 minutes:
4 cups Chicken Stock,
2 large slices fresh ginger
2 large cloves garlic, smashed and peeled
Discard the ginger and garlic.
Stir together in a small bowl:
1 tablespoon cornstarch
3 tablespoons water
Bring the soup to a low simmer and add the cornstarch mixture. Stir until the soup is slightly thickened.
Stir in:
1 teaspoon salt
1/8 teaspoon ground black pepper
Whisk together thoroughly in a small howl:
1 large egg
1 teaspoon vegetable oil
Bring the soup to a very low simmer and pour the egg mixture in a large circle on the surface of the soup. Once the egg sets, stir gently.
Stir in:
2 scallions, diagonally sliced
2 tablespoons chopped fresh cilantro
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