Humpty Dumpty had a great fall.
All the king’s horses and all the king’s men,
Couldn’t put Humpty together again.
But if you have a broken egg, one of the tastiest things you can do with it is to make Egg Drop Soup.
Delicious egg drop soup is incredibly easy to make. We’re having Sweet ‘n’ Sour Pork and brown rice (not stir-fried rice tonight, though), and I’m going to make some Egg Drop Soup (and egg rolls from the freezer section) to go along with it.
I’ve made egg drop soup a few different ways, but this simple recipe that I adapted from a little Chinese Favorites recipe magazine/booklet, gives me that nice, thick, rich texture that I love when I get egg drop soup from a quality Chinese restaurant.
The recipe is easy to adjust as far as number of servings — just adjust the amount of broth and number of eggs! And you can also adjust it to suit your own tastes. When I have fresh mushrooms on hand (as I do now), I like to add some in, but the soup is delicious without it, as well. If you want your soup even thicker, add in more cornstarch; if you want it thinner, use less. If you want it to be a bit heartier, add in more egg, a bit of tofu, or even a bit of chicken. That’s one of the many joys of making it yourself — you make it exactly how you want to have it. 🙂
I typically use a reduced-sodium chicken stock or broth when I make this, but water and chicken bouillon cube(s) or granules will work just fine. Vegetarians: I would presume you could use vegetarian broth and make a pretty tasty soup. (Vegans, of course, I know you wouldn’t be eating it because you don’t eat eggs. 🙂 )
Easy Egg Drop Soup (Makes 2 servings)
- 2 cups chicken broth or stock (I typically use reduced-sodium)
- Soy sauce to taste (I use reduced sodium)
- Splash of dry sherry (I never have this on hand; I consider it optional. Sometimes I’ll add in a splash of Courvoisier, which I do normally have on hand.)
- 1 tablespoon (approximately) corn starch
- 1 tablespoon (approximately) water
- 1 – 2 green onions, thinly sliced, including green parts
- 2 to 4 sliced mushrooms (optional)
- Splash of sesame oil (optional)
- 1 egg, well beaten (or 1/4 cup egg substitute)
- Heat broth, a splash of soy sauce (if desired), and a splash of sherry (if desired), to a boil. (If you want your raw mushrooms softer, add them in now.) Reduce heat to low and simmer for a couple of minutes.
- Stir equal parts water and cornstarch together. Stir mixture into soup and simmer, stirring, for 2 to 5 minutes, until it begins to thicken.
- With the soup at a steady simmer/low boil, slowly the beaten egg into soup in a thin stream, stirring soup constantly in one direction. Stir in green onion (and sliced mushrooms or canned/jarred mushrooms). Stir in a wee splash of sesame oil, if desired, and enjoy!
It smells — and tastes! — so yummy, you’ll be tempted to do the long sleeve dance in celebration. 🙂