Wednesday, October 3, 2012

Egg Drop Soup

I love making soup! I also like finding a recipe for something a friend particularly loves. I have a friend that likes the warm, salty, chicken flavors of egg drop soup. I told him last night that I was going to find him a great recipe.

I have made egg drop soup before. It was terrible! It taste like watery egg white. I was so disappointed that I gave up trying. But today I was on a mission for a friend. I googled for "restaurant style" and "the best" egg drop soup recipe. Looked at several but the one that caught my eye was on allrecipes. It even gave the translation for the name. It was Chi Tan T'ang (Egg Drop Soup). The reviews said it compared to some of the best egg drop soup at restaurants. Some said it was too salty, well that was okay because that is one of the things my friend likes. I decided to give it a try and for breakfast none the less. After all its eggs right?

This recipe has to be the fastest soup I have ever prepared. It was so easy! In the time it takes for water to boil you can have this soup. I decided to make it as close to the recipe as I could. I did start with cold water in the pot and brought it to a boil. I did not have enough distilled vinegar so I did substitute unseasoned rice vinegar. It is really really good. Adding the egg last is the key. The egg ribbons were nice and soft not rubbery. They were perfect. It has so much flavor. Some reviewers did not like the vinegar. But I thought it was great, a little like the sour in hot and sour soup. You may want to adjust that to your personal taste. When I make it again I will let it simmer a little longer to coat the spoon a little. You know how some soups are slightly thickened. So simmer to a thickness you like before adding the egg. I did decide to garnish with green onion because the minced green onion is undetectable in the finished product. 

I can't wait to go visit my friend and make this again for him.

Egg Drop Soup
Adapted from:
Yield 1 -1/2 quarts; Serves 6


8 cubes chicken bouillon
6 cups hot water
2 tablespoons cornstarch
2 tablespoons low sodium soy sauce
3 tablespoons rice wine vinegar (unseasoned), or to taste
2 green onions, 1 minced (1 sliced on the diagonal for garnish)
3 eggs, beaten


In a 2 quart or larger saucepan bring water to a boil. Add bouillon and dissolve in hot water. Mix cornstarch with a small amount of water, and stir into bouillon. Add soy sauce, vinegar, and minced green onion. Bring water back to a boil, then lower to a simmer. Simmer stirring occasionally, until desired thickness. Gradually pour the beaten eggs into the saucepan while stirring. Stir slowly for wide larger ribbons of eggs. Stir faster for fine ribbons. Turn of heat and serve. Garnish each serving with green onions.

Notes: I thought it was even better after it sat a while to blend the flavors. It reheats very well in the microwave.

Nutrition Facts:
Amount Per Serving - Calories 62; Calories from Fat 25; Total Fat 2.8g; Saturated Fat 0.9g; Cholesterol 107mg; Sugars 0.3 g; Sodium 1872mg; Total Carbohydrate 4.7g; Dietary Fiber 0.1g; Sugars 0.3g; Protein 4.5g.

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