Easy Egg Drop Soup

This month's Cookalong is all about Asian dumplings or potstickers, so part of our menu is this Easy Egg Drop Soup that can be adapted into a Wonton Soup to use up some of those dumplings we'll be making.

Easy Egg Drop Soup
Serves 8 as a light soup course or 4 if you're planning to make a meal Wonton Soup of it
Time: 30 minutes

I prefer a thinner soup, using the starch as a mild thickener only to help keep the egg suspended throughout the broth rather than floating on top of it. For that purpose, I use only 1.5 Tablespoons of starch in the slurry. This is also the viscosity I recommend for wonton soup.

However, if you're just serving it as a starter soup course and prefer a thicker, more velvety feel to the broth, you'll want to add more starch accordingly, but I wouldn't exceed 3 Tablespoons.

Somewhat the same logic for the eggs. I'd use 2 for Wonton Soup, and 3 if serving the Egg Drop Soup as is.

You'll need...

- 4 cups unsalted stock (Chicken, pork, veg or any combo thereof is fine. Beef would taste ok, but if you used a roasted bone stock, you might get a darker than desired broth.)
- 4 cups water
- 1 medium carrot, sliced into 1/4" thick slices
- 3 garlic cloves, crushed
- 2.5 teaspoons kosher salt to start
- 1/2 teaspoon toasted sesame oil (optional)
- 1.5 to 3 Tablespoons corn or potato starch, dissolved in 1/4 cup water (this is called a slurry)
- 2 to 3 eggs, thoroughly whisked
- finely chopped green onion for garnish
- black pepper to taste

If you're making Wonton Soup, here are some suggested veg per serving:

- 4 to 6 1/8" thick slices of carrot (peeled is prettier)
- 5 to 6 snow peas
- 2 leaves of baby bok choy, sliced into 1-inch thick pieces on the diagonal
- 4 to 6 drained canned straw mushrooms
- a tablespoon of frozen peas

The carrots, snow peas and bok choy retain better texture and color if they've been blanched, shocked and drained. And it's nice to do that if you have time, but if you don't have time or inclination, I wouldn't sweat it. Your soup will be delicious regardless.

1) Put stock, water, carrot and garlic into a pot or large saucepan and bring to a boil for 2 minutes or so, covered, over medium high heat.

2) Turn the heat down to medium and simmer for another 10 minutes or so to extract flavor from the aromatics - sweet from the carrot, savory from the garlic.

3) Skim out the carrot and garlic, turn the heat back up to medium high, and stir in salt, toasted sesame oil, and starch slurry. Bring the soup back up to a boil for 2 minutes (bringing it to a boil activates the starch so it thickens the soup more effectively).

If you're making Wonton Soup, now is the time to add your dumplings and veg. You'll know the dumplings are cooked or heated through when they float. If your dumplings have been steamed and frozen, it'll go more quickly than if you froze them uncooked.

If you've added dumplings and veg, you will almost certainly want to adjust your salt seasoning at this point.

4) Turn the heat off and give the soup a few good stirs to let it cool just a little bit. Then stir again to create a gentle whirpool, pour in your whisked eggs, and let the gentle heat do its magic to cook the eggs. Stir gently again once or twice to distribute the eggs.

You want the soup at a temperature where the egg just sets, which is what gives it that silky texture. If the egg overcooks, then it takes on a chewier more scrambled texture, but the starch does mitigate some of the overcooking.

Ladle into a bowl and garnish with chopped green onion and black pepper to taste. (White pepper is often used for this soup, but if you don't have white pepper, like I don't have white pepper, then black pepper it is! :D)



Full cooking album HERE.



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