Have you ever been served a halfway decent egg drop soup at a Chinese restaurant in the US? I sure haven’t. I even preemptively say “no soup for me” when I order my lunch special because I know I’ll just take one sip, move my spoon around a bit and then push it aside. Why is the average egg drop soup so dull and indelible? The recipe below breaks the mold. It’s not goopy and teeming with MSG, but smooth, savory, and comforting.
Simple Egg Drop Soup
Recipe Source: Easy Chinese Recipes
2 tablespoons cornstarch
3 tablespoons water
1 ¾ cups (425 ml) Homemade Chicken Stock or 1 can (14-oz/400-g) store-bought chicken broth
1 cup (250 ml) water
½ tomato, diced
3 dashes white pepper
½ teaspoon salt or to taste
2 large eggs, lightly beaten
3. Swirl the beaten eggs into the soup and immediately stir three times with a pair of chopsticks. Cover the pot with its lid for 2 minutes. The eggs should be cooked and will form into silken threads.
The recipe above is from Easy Chinese Recipes by Bee Yinn Low of Rasa Malaysia and Gourmand Recipes. The cookbook is a collection of Bee’s all-time favorite dishes that also happen to be simple and approachable for cooks of all levels. You could be a Chinese cooking newbie or so close and personal with your wok that you’ve named it! (Wokkie it doing great, thanks for asking).
Bee will send a copy of Easy Chinese Recipes to a randomly chosen Facebook commenter on this post!
Update: Contest is now over. Congrats to our cookbook winner, Martha Delgado!
- To enter, leave a Facebook comment below.
- You may enter only once.
- The comment must be left before 5:00 pm EST on Sunday, October 16, 2011.
- One winner will be selected in a random drawing.
- Open to legal residents of the United States who are 18 and older.
- Winner will be announced on this page by 6:00 pm EST on October 16th and contacted via Facebook message.