Egg Drop Soup

August 24, 2008

Lately, I haven’t been in the mood for food. I think sometimes, you just get tired of food. You don’t want this dish or you don’t want that dish, but you know you have to put something in your belly to sustain. Last week I decided that I wanted soup, but not just any soup. I wanted to try my skills at making egg drop soup. I was amazed at how EASY it is to make and it takes very little time.

Egg Drop Soup

4 cups of water

2 chicken bouillon cubes

1 egg (lightly beaten)

1 cup of cubed tofu (drained)

1 cup of straw mushrooms

1 cup of chopped scallions

1 tablespoon of sesame oil

1 tablespoon of white pepper (or to taste)

Salt to taste

Bring 4 cups of water to a boil and add bouillon cubes. Continue to let boil until the cubes have dissolved. Next, add 1 tablespoon of sesame oil and stir (very aromatic). Turn heat down to medium and add in scallions, straw mushroom, white pepper and salt and let simmer for four minutes. Now, here comes the tricky part. You don’t want to dump the lightly beaten egg in the broth. The key to egg drop soup is creating ribbons of egg. Turn your heat off, stir the broth and slowly (with a measuring cup) pour the soup into the circular moving broth. When the egg hits, you’ll notice the threads are formed. You don’t want clumps of egg white floating around, or maybe you do (I prefer the threads). Once you’ve added all of your egg, stir slowly, mixing all of your ingredients together. Finally, you can add your tofu. I’ve found that draining your tofu is best. Draining your tofu consist of putting it in a plate, putting a plate on top and add a weight to provide pressure. Let this sit for 10 mins. and you’ll notice water is released from the tofu. This is key so your tofu isn’t overly soggy. It’s going to end up absorbing the flavor-filled liquid of your soup. That’s it. That’s all. Now you’ve got yourself a nice pot of egg drop soup. This is a nice, clean dish and you can always adapt it to your own taste. Enjoy!

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