If you’ve never tried making egg drop soup before, you should now. With the temperature dropping outside, this soup will keep you warm and full. Quick.
I have been feeling feverish these past few days. Egg drop soup is just what I needed besides a good night sleep. It’s quick and easy to make which is a must for tonight. With my red nose and temperature, all I want to do is snuggle under the duvet and sleep till morning.
Egg drop soup can be an appetizer or the main course depending on what you add to the soup. The basic would simply be egg in stock but my preference is to add corn kernels and mushroom and tofu if I have those on hand too. That would be a complete meal alongside some baguette. You can add shredded chicken or mince meat if you prefer.
I start off with a teaspoon of oil, heat to medium heat in a pot. Fry some sliced spring onion (the white part). Grate in some ginger and fry for a few seconds. Pour in the stock and let it come to a boil.
In the mean time, make to slurry using corn starch and water. Make sure there is no lumps. Crack the eggs into a bowl and lightly beat. You just want the egg yolks to break but not totally mixed with the white.
When stock comes to a boil, add the frozen corn kernels.
Let the stock return to boil. It this point you can add mushrooms and tofu if you have some. I don’t have any at the moment and a trip to the supermarket is too much of an effort.
Add the slurry and stir. The mixture will start to thicken slightly.
Stirring the mixture with a wooden spoon on one hand, slowly trickle the eggs into the pot with the other hand.
The eggs will cook almost instantly and the swirling of the liquid will make the “flower” pattern.
Take off the heat and serve. Trickle with a few drops of sesame oil and garnish with some chopped spring onions (green part).
The temperature outside continues to drop. Keep warm peeps. xo
