Asian Egg Drop Soup
Difficulty Level Easy
Earlier this week, we had one of those cold rainy days that makes you want to make soup. I really didn't feel like braving the elements, so I had to come up with something that I could make from the ingredients I had on hand. I was pretty low in the fresh vegetable department, but I had eggs. I could have made a frittata or scrambled eggs, but I really wanted the kind of warmth that you only get from soup.
I was thinking about making the classic Italian Stracciatella, but it seemed lighter than I was in the mood for. I found this recipe for Asian Egg Drop soup which included noodles, making it a bit more substantial for a meal. I had a bit of chicken left over from the Miso Chicken I made the night before, so I tossed that in as well.If you've got the chicken stock on hand this soup takes about 10 minutes to make and it's quite delicious.
INGREDIENTS
| 5 cups | chicken or vegetable stock |
| 1 teaspoon | soy sauce |
| 2 tablespoons | medium-dry Sherry |
| 1 piece | fresh ginger, thinly sliced (2-inch) |
| 1 | garlic clove, smashed |
| 1 cup | dried fine egg noodles (1 oz) |
| 2 | large eggs, lightly beaten |
| 1 to 2 | scallions, thinly sliced |
| 1 1/2 teaspoons | Asian sesame oil, or to taste |
PREPARATION:
- Bring stock, soy sauce, Sherry, ginger, and garlic to a boil in a 2-quart heavy saucepan.
- Remove ginger and garlic with a slotted spoon and discard. Stir in noodles and simmer, uncovered, until tender, about 4 minutes.
- Stirring soup in a circular motion, add eggs in a slow, steady stream. Simmer, undisturbed, until strands of egg are cooked, about 1 minute. Remove from heat and stir in scallions (to taste) and sesame oil. Season with salt.
From Gourmet, February 2002.
You Might Also Like
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.
Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
