Thursday, May 12, 2016

Egg Drop Soup

We love egg drop soup. So, we thought we'd give a try at making it. It turned out pretty good. We think it could do without the chicken though - it was a little rubbery. Also, the egg did not form the nice "strings" that you see in the soups at asian restaurants, rather, it clumped together in more of a flower pattern. We also love peas and corn and carrots in the egg drop soup, so we added those.
This was the recipe that we modified:


6 scallions, divided
2 cups water
4 cups reduced-sodium chicken broth
1 teaspoon ginger powder
1 skinless boneless chicken breast half (6 to 8 ounces)
3 large eggs, lightly beaten
1/2 cup of peas - frozen
1/2 cup of corn - frozen
1 carrot - finely chopped


1. Smash 3 scallions and cut into 2-inch pieces, then put in a 2-quart saucepan with water, broth, ginger, carrots and 3/4 teaspoon salt. Bring to a simmer, then poach chicken at a bare simmer, uncovered, until just cooked through, 12 to 15 minutes. Transfer chicken to a cutting board.
2. Discard scallions from broth and bring to a brisk simmer. Add corn and peas to the soup and cover, cooking at medium low heat until veggies are cooked through.
3. Meanwhile, chop remaining 3 scallions and shred chicken.
4. Add beaten eggs in a slow stream, stirring constantly. Remove from heat and stir in scallions, chicken. 

What we liked:

The soup tasted really good. The broth was delicious.

What we didn't like:

The eggs did not turn into strings as you see in soups in asian restaurants

What Kaspian thought about it:

It was too suspicious for him.. he likes soups like miso - single consistency. 

Next time:

Maybe try mixing some corn starch in with the beaten eggs to see if that will stop it from clumping. It would also allow the broth to get thicker, similar to how it is in the restaurants. 

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