Egg Drop Soup: Difference between revisions
From McGough's Recipes
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=== '''Ingredients''' === | === '''Ingredients''' === | ||
* | * 3 tsp vegetable oil | ||
* | *5 tbsp thinly sliced scallion greens | ||
* | *1½ tsp minced fresh ginger | ||
* 2 | *2 qt Chicken Broth | ||
* | * 1 tsp salt, or as needed | ||
* 2 tablespoons water | *¼ tsp freshly ground white pepper, or as needed | ||
* 2 | *¼ cup cornstarch dissolved in 2 tablespoons cold water | ||
*2 eggs, beaten | |||
=== '''Directions''' === | ==='''Directions'''=== | ||
# | #Heat the oil in a large wok or a soup pot over medium-high heat. Add 1 tablespoon of the scallion greens and the ginger. Stir-fry until softened, about 1 minute. | ||
# | # Add the broth and bring to a boil. Season to taste with the salt and pepper. | ||
#Stir the cornstarch mixture to recombine any starch that has settled to the bottom. While stirring the soup, add about half of the cornstarch mixture to the soup. Continue to stir until the soup comes back to a simmer and thickens. The soup should have a slightly thick consistency. If needed, add the remaining cornstarch mixture in small doses to the soup while stirring. Let the soup return to a simmer each time before adding more cornstarch. (depending on how thick you like your soup, you may not need to use all of the cornstarch.) | |||
#Beat the eggs gently in a bowl. Pour them into the soup while slowly stirring with a spoon, breaking the eggs into pieces. | |||
#Serve in heated bowls, garnished with the remaining scallion greens. | |||
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From The Culinary Institute of America ''The New Book of Soups'' | |||
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Revision as of 20:07, 14 June 2022
| Prep | Cook | Total | Serves |
|---|---|---|---|
| 10 Min | 30 Min | 40 Min | 8 |
Ingredients
- 3 tsp vegetable oil
- 5 tbsp thinly sliced scallion greens
- 1½ tsp minced fresh ginger
- 2 qt Chicken Broth
- 1 tsp salt, or as needed
- ¼ tsp freshly ground white pepper, or as needed
- ¼ cup cornstarch dissolved in 2 tablespoons cold water
- 2 eggs, beaten
Directions
- Heat the oil in a large wok or a soup pot over medium-high heat. Add 1 tablespoon of the scallion greens and the ginger. Stir-fry until softened, about 1 minute.
- Add the broth and bring to a boil. Season to taste with the salt and pepper.
- Stir the cornstarch mixture to recombine any starch that has settled to the bottom. While stirring the soup, add about half of the cornstarch mixture to the soup. Continue to stir until the soup comes back to a simmer and thickens. The soup should have a slightly thick consistency. If needed, add the remaining cornstarch mixture in small doses to the soup while stirring. Let the soup return to a simmer each time before adding more cornstarch. (depending on how thick you like your soup, you may not need to use all of the cornstarch.)
- Beat the eggs gently in a bowl. Pour them into the soup while slowly stirring with a spoon, breaking the eggs into pieces.
- Serve in heated bowls, garnished with the remaining scallion greens.
From The Culinary Institute of America The New Book of Soups
