This is sort of a Chinese egg drop soup via my kitchen randomness. It's warm and comforting and perfect for soothing a cold. The proportions are variable and really up to personal taste and depend a lot on what your broth tasted like to begin with. If I'm sick, I put in lots more ginger and cayenne.
Egg-drop soup is one of those cross-cultural recipes. How do you make yours?
2 c. chicken or vegetable broth, homemade or as close as you can get.
1 tsp. - 1 tbsp. fresh ginger, grated fine
dash cayenne pepper
(rice wine vinegar)
chinese scallions or green onions
Put your chicken broth into a saucepan and let it sit over med-high heat until it comes to a simmer. While the broth heats, grate the ginger and stir it into the broth. I use a microplane grater to get the ginger really fine and juicy. If you can't get the ginger grated fine, just use more. Add salt and soy sauce. Taste the broth -- you may find that it needs a touch of acidity to brighten up the flavour. Add a drop or two of rice wine vinegar if you need to. Add a dash (or more) of cayenne pepper.
In a small bowl, use a fork to whisk together the egg, a few drops of sesame oil, and about 1 tsp. soy sauce.
When the soup is just about to come to a full boil, take the fork from your egg and swirl it around quickly in the soup. Turn off the heat under the pot. While whisking the soup, pour the egg in a slow stream. The motion of the soup is what makes the egg drops -- if you pour the egg too quickly or you don't stir the soup, you'll get big clumps of egg.
Taste and add more salt, soy, or sesame oil as needed.
Garnish with chopped scallions.Posted by naomi on August 12, 2005 | TrackBack