How Do I Make - - Egg Drop Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Just my version of this simple Chinese restaurant classic! Ingredients:
8 cups quality chicken stock(either your own, or a good brand, purchased) |
2t cornstarch |
3 green onions, sliced |
about 1/2 inch grated ginger(i actually use crystallized ginger for this) |
dash of soy sauce(yes, i really just use a dash, because i don't care for soy sauce.. |
1t worcestershire sauce |
fresh ground pepper |
2 largeish crimini mushrooms, shaved(i use my cheese grater, the slicing option) |
2-3 eggs(i don't like a lot of egg, and i like it really dispersed, so that's how this will be written) |
fried wonton strips, optional |
Directions:
1. In large pot, bring chicken stock to a simmer with the green onions, ginger, soy sauce, Worcestershire sauce, pepper and mushrooms. Reserve about 1/4 stock and a few greens from the onion.
2. Combine 1 1/2T cornstarch with the reserved stock. Mix well.
3. In medium glass bowl, beat eggs slightly with remaining 1/2T cornstarch and set aside.
4. Add cornstarch/stock slurry to the pot and bring just to a boil. Immediately reduce heat and maintain a simmer.
5. Let cook about 5-10 minutes.
6. Carefully and slowly, pour the beaten egg mixture into the pot of just simmering stock, making sure to keep up a continuous stirring without changing direction.
7. Taste and add seasonings, if needed.
8. Serve with fried wonton strips and reserved green onion, if desired.
|
|