Soups, clear or thick offer nutrition in just one bowl. Soup is made using vegetable or meat broth or puree, with a combination of chopped vegetables and/or meat chunks. Most traditional cuisines have stepped over their boundaries and have incorporated fruits and vegetables with variations to them. Soup is one such recipe that is now consumed world over, and can be made with a variety of ingredients. Traditionally egg drop soup comes from the land of the dragons; China. In this kind of a soup, a thin stream of beaten egg is dropped into the boiling broth, that appears like little drops, hence the name egg drop. A part of the American Chinese cuisine, this soup is popular among foodies.
Egg Drop Soup with Tofu
Ingredients
- Chicken stock, 2 cups
- Grated fresh ginger, ¼ tsp
- Soy sauce, ½ tbsp
- Chopped tofu, 2 tbsp
- Chopped chives, 1 tsp
- Lightly beaten egg, 1
- Cornstarch, ½ tbsp
- Salt and white pepper, to taste
In a large saucepan, bring chicken stock (save one tablespoon), grated ginger, chopped tofu and soy sauce to a boil, reduce flame and simmer. In another small bowl, mix cornstarch with one tablespoon of chicken stock, stir until well dissolved. Pour the cornstarch liquid into the boiling stock, stirring continuously, until the soup begins to thicken. Continue adding cornstarch depending upon your taste. Pour the beaten egg, very slowly over the stock, and stir the soup in quick successions. Turn off the flame as soon as you are done. Season the soup with salt and pepper, and garnish with chopped chives. Serve hot.
Egg Thread Soup with Noodles
Ingredients
- Chicken stock, 2½ cups
- Grated ginger, ½ tsp
- Crushed garlic, 1 clove
- Soy sauce, ½ tsp
- Lightly beaten egg, 1
- Fine egg noodles, ¾ cup
- Chopped scallions, 2 tsp
- Cooking oil, 1 tsp
- Salt and pepper, to taste
In a large sauce pan, heat oil, stir fry ginger and garlic for a short while. Add chicken stock and soy sauce, bring it to a boil, reduce flame and let it simmer. Spoon in the noodles, crush in half if you desire. Simmer uncovered, until tender. Pour beaten egg in a slow, steady stream, and all the while keep stirring with a fork. Keep simmering until egg strands are all cooked. Remove from heat and stir in scallions and season with salt and pepper. Noodles can be substituted with pasta, or pre-soaked long rice grains too.
Vegetables in Egg Drop Soup
Ingredients
- Chicken or vegetable stock, 3 cups
- Sliced mushrooms, ½ cup
- Thinly sliced carrots, ¼ cup
- Diagonally sliced French beans, ¼ cup
- Thinly sliced ginger, ¼ tsp
- Soy sauce, 1 tbsp
- Lightly beaten egg, 1
- Spring onions, 2 tsp
Bring to boil stock, soy sauce, mushrooms, carrots, French beans and ginger in a large saucepan. Reduce heat, simmer covered, until the vegetables are cooked. Pour beaten egg very slowly in a steady stream, and keep stirring. Stand on flame for a couple of minutes to give the egg drops. Keep simmering until egg strands are all cooked. Remove from heat and stir in scallions and season with salt and pepper.
Another interesting variation to this soup is the spinach egg drop soup recipe, where one boils chopped spinach with stock and then drops in the beaten egg. The above mentioned recipes are easy to make. One can even prepare the stock with vegetables and meat in advance, and when you feel like having some soup, heat and drop beaten egg in it and enjoy!
