Since I just finished eating a bowl of this soup, I thought I'd share my recipe. If you love Asian food as much I do, I believe you will like my recipe. Usually Egg Drop soup in restaurants, have mostly eggs and broth. I have eaten in 100's of Chinese restaurants in my life time, and just came up with a combination of those soups, plus a few ingredients I added on my own. The very important KEY to making this soup taste Asian, is the "toasted" sesame oil! I've been to China and Japan so I know what authentic Asian food tastes like.
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| Mary Jane's Loaded Egg Drop Soup |
Serves 6
¼ - ½ cup chopped shallot
1-49.5 oz can + 1-15 oz can chicken broth. You can substitute instant chicken bouillon to make your own broth or use Better Than Bullion. I've made it all 3 ways.
2 - 6 tsps "toasted" sesame seed oil (or to taste)
½ - ¾ cup frozen peas (optional)
½ - ¾ cup frozen corn (dont leave out!)
1 large can mushrooms, drained OR shiitake mushrooms
1 can sliced water chestnuts, drained (cut each slice into slivers)
Add to taste: garlic powder, fresh (or powdered) ginger, soy sauce (or GF coconut aminos ) and white pepper. Adding these will make it a little tastier. White pepper is a little hot, so be careful how much you put in.
4 - 5 chicken tenderloins (about 2 cups, cut into ½" pieces)
4 - 8 eggs, whisked in a bowl
Chopped green onions for garnish
Fresh spinach - optional
1 Tb cornstarch (for thickening the soup)
My Loaded Egg Drop Soup
Note: some recipes on YouTube add a little yellow food coloring because it's yellow in Chinese restaurants. I have not done that but might next time I make it. 3/11/21: I made this again tonight (without the chicken) and added turmeric for color.
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| This bowl has a little less ingredients |
Pour chicken broth in a large pot, and let it come to a boil. Meanwhile, cut up chicken in very small, bite size pieces. When broth comes to a boil, turn heat down a little and put raw chicken in boiling broth. Add mushrooms, peas, corn, water chestnuts and spices. Cook about 10 minutes. While soup is cooking, whisk eggs in a bowl. Add sesame oil to the soup. With one hand, pour eggs very slowly (at short intervals) while you are swirling a fork around in the boiling broth. This will make the eggs stringy. Make sure you do not pour too much of the eggs at one time, or they will clump up.
If you want the soup to be a little thicker, put 1 Tb cornstarch in a small bowl with about 2 tsps COLD water. Stir to make it a liquid. Slowly add to soup, while stiring. If it's still not thick enough, repeat with more cornstarch and cold water. Taste soup to see if you need more seasonings.
Turn off heat, and add fresh spinach if desired. Do not let the spinach cook. Just let it wilt. Serve with chopped green onions. (and rice noodles from a Chinese restaurant, if desired) I usually double this recipe so we can have some left over or if I'm having company.
Update: I fixed this soup the other day and for the first time I added a can of baby corn that you would get in the Asian section of your grocery store. We liked it. Remember, the key to having this taste like an authentic Asian flavor is the "toasted" sesame oil.
oh I look forward to trying it
ReplyDeleteLet me know how it turns out Neen!
ReplyDeleteMJ, I would love to try it, but Roy hates water chestnuts, so I'd have to leave them out. It's so much trouble to cook anymore with me spending so much time with our mama, we just go out to eat Chinese food at our China Buffet here. It's the best Chinese food anywhere around here (even better than the restaurants in Tyler.) I never get soup, though. I'm not a soup person. But I'll make some of this one day because Roy likes soups!
ReplyDeleteDid you ever make it?
DeleteJudy, did you ever make my version of Egg Drop Soup? You said Roy hates water chestnuts. I don't know why he would hate them because they have NO taste whatsoever. But there are some people, like my son, Brian, who doesn't like anything crunchy! He's the same way about onions and celery. In fact, whenever Anca makes any kind of soup, she has to liquid the onions and celery! What i love about water chestnut IS the crunch! I think it would be awful with a picky husband, because it wouldn't be fun to cook for him. Terry was never picky about food. He loved everything I fixed and would always try anything new.
DeleteAlso, you said when you eat at a Chinese restaurant you don't eat the soup. I usually don't either, because I never have enough room since I love all the other dishes. But I love my Loaded Egg Drop Soup alone, as my whole meal! It's the same with my Hot and Sour Soup. In fact, I crave it and I'm going to fix it this week. Brian and Anca love my Hot and Sour Soup too. I've made it for them a couple of times. Both these soups are SO healthy & easy to make.
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