Wednesday, January 21, 2015

What We Are Eating - Egg Drop Soup

Egg Drop Soup
adapted from I wash You Dry

We love Chinese food - love it.  So I've set out on a mission to find some really good recipes for some of the things we love and one of those is Egg Drop Soup.  I used to think that Egg Drop Soup had raw egg in it but it doesn't, you stream egg into the soup while constantly stirring it and the heat of the broth cooks the egg.  Now, my streaming process is not perfected and I do end up with huge chucks of egg white that I fish out before serving it :-)  I also add stuff to our soup like our favorite resturant does - especially baby shrimp :-)  Also, the fried wonton strips?  So totally worth the extra effort to make - I didn't make enough of them!

  • 4 cups + 1/2 cup chicken broth
  • 2 tbsp corn starch
  • 1 tsp ground ginger
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 2 green onions, chopped into 1 inch pieces
  • 1 cup blend of frozen corn, peas and carrots
  • 3 eggs
  • 1/8 tsp black pepper
  • Garnish (optional):
  • 5 wonton wrappers, stacked and cut into 1/2 inch strips + oil for frying
  • diced green onions
  1. Combine 4 cups of broth, ginger, garlic, salt and green onion pieces in a pot and bring to a boil for a few minutes to flavor the broth. Remove the green onions with a slotted spoon and discard.
  2. Add the frozen corn, peas and carrots; return to a boil.
  3. In a separate small bowl combine the remaining 1/2 cup broth with the corn starch and stir till no more clumps. Slowly dissolve into the soup. Let cook for a few minutes until it starts to thicken.
  4. Whisk the eggs in a measuring cup then slowly stream them into the soup while slowly stirring the soup in a clockwise rotation. Season with black pepper.
  5. For the wonton strips:
  6. Heat a small amount of oil (about 1 inch deep in a small pot) to medium high. Once hot add a few wonton strips and fry until golden brown, about 30-45 seconds. Remove from oil with slotted spoon to a paper towel lined plate.
  7. Serve the soup with wonton strips and diced green onions. Enjoy!