Egg Drop Soup | Imamother

bnm

Sun, Feb 08 2009, 12:49 am

chicken broth is chicken soup. make a double batch for shabbos and put away half.

There is a good recipe in the pesach spice and spirit. basically its eggs and cornstarch mixture that you drop into the hot soup with a fork. and if you live in Boro Park, the Chinese store across from Dougies sells a 2 pound container for about $3.50

Seraph

Sun, Feb 08 2009, 8:49 am

if you have chicken soup mix, make some of that and you have chicken broth. I'd suggest not using shabbos chicken soup, bec it has quite a different taste than chinese chicken broth.

4 cups chicken broth
1 tbsp tomato paste
1 tbsp soy sauce

Bring to boil

Take two eggs, beat them in cup.

Turn off fire.

Add eggs, mix in soup.
Let sit five minutes.
Add scallions.

Its really yummy!

bnm

Sun, Feb 08 2009, 11:57 am

Seraph wrote:

can I use ketchup instead of tomato paste?

ra_mom

Sun, Feb 08 2009, 3:25 pm

You can make an authentic Chinese broth with chicken bones, some garlic cloves, and some slices of fresh ginger. Then after you strain it, you can take some of the broth, heat it up, add some cornstarch, and then a beaten egg with a fork. When you serve the soup, sprinkle on some sliced scallions, yum, or some dried chives.
I actually have an exact recipe for the broth, and then a separate one for the egg drop soup. I can post them if you want.
But though the recipes look quite complicated, egg drop soup is quite simple. Just use the recipes as a guideline to make your own.

bnm

Sun, Feb 08 2009, 6:05 pm

ra_mom wrote:

please post it, I like knowing exact amounts. the ones that I found thru google had wine and other weird stuff in it.

ra_mom

Mon, Feb 09 2009, 10:45 am

bnm wrote:

please post it, I like knowing exact amounts. the ones that I found thru google had wine and other weird stuff in it.

Egg Drop Soup
Ingredients:
• 4 cups chicken broth or stock
• 2 eggs, lightly beaten
• 1-2 scallions, minced
• ¼ tsp white pepper
• salt to taste
• few drops sesame oil (optional)
• 2-3 Tbsp cornstarch
• 4-6 Tbsp cold water
Preparation:
In a wok or saucepan, bring 4 cups of chicken broth to a boil. Add white pepper and salt, and the sesame oil, if using. Cook for about another minute.
Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Very slowly, pour in the eggs in a steady stream.
To make shreds, stir in the eggs rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir in the eggs in a clockwise direction until they form.
Remove from heat; garnish with scallions, and serve.

Chinese Chicken Stock
Ingredients:
• 3 lbs. chicken pieces (backs, necks or wings)
• 10 cups cold water
• 3 slices fresh ginger
• 2 scallions, cut into 1-inch pieces
• 1 Tbsp Chinese rice wine or dry sherry
• Salt, to taste
• Black pepper, to taste (optional)
Preparation:
Rinse chicken pieces under running water. Place in a large pot with 10 cups water (or enough to cover.) Add ginger, scallions, rice wine or sherry. Bring to a boil over medium heat, occasionally skimming off the foam that rises to the top.
Add salt to taste and black pepper if desired.
Cover, reduce the heat and simmer for 2 hours.
Strain the broth and use as called for in recipes.
Yield: 8 cups

(I use chicken bones for the 3 pounds of chicken parts.
I have left out the sherry almost every time, so you can omit it if you'd like.
And I make this often with a good batch of clear chicken soup as well.)

BennysMommy

Mon, Feb 09 2009, 11:48 am

june21 wrote:

try this:
once the chicken broth is boiling add, soy sauce and some ginger, then add egg while mixing with a fork.
you can also add some corn starch to make it thinker but its really unecesary unless you like it....

That's how I do it! It's delicious! I also add some scallions to the bowl when I'm ready to serve.

yikes!

Mon, Feb 09 2009, 7:39 pm

Seraph wrote:

Thanks a lot, Seraph! I tried it today and it was really good! I finally had something "different" for dinner.

helena

Tue, Oct 12 2010, 10:29 am

yikes! wrote:

Seraph wrote:

Thanks a lot, Seraph! I tried it today and it was really good! I finally had something "different" for dinner.

I really want to make this soup
how much powder do I put for 1 glass of water?