TLC Cooking "Emeril's Egg Drop Soup"

Emeril's Egg Drop Soup

INGREDIENTS

1 tablespoon	vegetable oil
1	onion, sliced
2 ribs	celery, sliced on the diagonal
1	portobello mushroom, sliced into 1-inch chunks
1	Serrano chili pepper, chopped
4 cups	low sodium chicken stock
3	green onions, sliced
2 tablespoons	cilantro leaves
1 teaspoon	miso paste
1 teaspoon	soy sauce
1 teaspoon	mirin
1 teaspoon	sesame oil
1 package	ramen noodles, cooked
3	eggs, beaten

PREPARATION:

Method:

In a hot wok, heat 1 tablespoon vegetable oil. Add the onion, celery, mushroom, and Serrano pepper. Stir-fry until onions are soft, about 2 minutes. Add the chicken stock, green onions and the cilantro. Add the miso paste and stir to dissolve. Add the soy sauce, mirin, and sesame oil. Add cooked ramen noodles and heat through. When the broth begins to simmer again, gradually add the beaten eggs in a slow and steady stream. Use a fork or a chopstick to create shreds or ribbons with the eggs as they are stirred into the broth--this will shred the eggs into ribbons as they cook. Cook the soup for 1 minute more and remove from heat.
To serve, ladle the soup into bowls and garnish with sliced green onions. Serve hot.
Editor's note: Look for local and organic ingredients.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Wok on the Wild Side episode of Emeril Green.

This recipe appears in: Soups

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