Tuesday, January 11, 2011
Simple Egg Drop Soup
While we were in my hometown for Christmas, we visited a favorite Chinese restaurant. Since salad was not an appetizer option, my husband reluctantly ordered soup. And what do you know? "Hey Mikey, he likes it!" I believe his words were "Wow, this is surprisingly good. Do you think you could make this at home?"
Now when I get a soup request from the usual-soup-hater hubs, I take it and run with it! Here is a very basic recipe for this Oriental favorite. Feel free to add other veggies and/or top with crispy chow mein noodles, but even pared down as much as this is, it's still delicious!
Egg Drop Soup
2 c. chicken broth (or water and bouillon cubes, my old standby)
1/2 t. soy sauce
1/2 t. sesame oil
2 t. cornstarch
4 t. cold water
2 t. green onion, chopped
Bring broth, soy sauce, and sesame oil to a rapid boil. Mix cornstarch and water in separate bowl, then quickly stir into the soup. Beat the eggs in a separate dish, and then slowly add them as well. I found the easiest method to do this was to pour just a little bit, then stop, pour just a little bit, and stop. Repeat until you've poured in all the egg. Toss in the green onions and serve.