Log in

No account? Create an account

Previous Entry | Next Entry

Soup of the Day 20101117

Cold Wet Miserable Day Egg Drop Soup: Onion, garlic, corn starch, chicken stock, kernel corn, egg, rice wine vinegar.

On other fronts, I've drifted into webmastering the Chizine Publications (CZP) Site for my sins.


( 2 comments — Leave a comment )
Nov. 17th, 2010 08:27 pm (UTC)
Aha! Have you more detailed instructions for this marvelous soup? For lo, we are about to have a surfeit of eggs, provided by our obliging hens. And I lurve egg drop soup.
Nov. 18th, 2010 10:39 am (UTC)
Well, you won't use a lot of eggs, but this is an easy one. For a medium pot, chop a large onion fine, and a mince a couple of cloves of garlic. Put a tablespoon of butter or oil in the pot, and when it's frothy, throw in the onions and garlic. Sauté until translucent, then pour in enough chicken stock to mostly fill the pot, topping up with water if you need to. Or if you're using bouillon, do whatever you need to do to get the same. At this point, I use a hand blender to smooth out the onion and garlic. If you don't have one, that's not necessary, but you can blend it in a blender and return it to the pot. Add however much kernel corn and chopped up chicken (optional) you need to make the soup as hearty as you like it, and enough salt and pepper to taste. Also add about 1 tbsp. rice wine vinegar, to taste, and to make the egg ribbon out properly.

Then the two small tricks: mix a tbsp. of cornstarch or rice flour with COLD water, keeping it stirred up and un-clumped as you pour it in to thicken (Sometimes I use rice back at the onion stage and skip the thickener, since the hand-blender emulsifies the rice into the soup). Then turn off the heat and wait until it boyleth notte at alle, but just sits and steams. Take your eggs (2 for a medium pot), and beat them up completely, i.e. until they are a homogenous yellow. Stir the soup so that it swirls very slowly in the pot and add the egg in a thin ribbon, as narrow as you can, while keeping the soup in a gentle swirl. If you stir too hard, you'll make custard, too slow and you'll make scrambled egg soup.

That's it. Most people like a little sesame oil on top, or stirred in.
( 2 comments — Leave a comment )