I made this for lunch yesterday-YUMMY looking isn't it?
It's really not that difficult to make authentic Chinese Egg Drop Soup but I wanted some substance with it since it was a stand alone soup! I did some searching online for recipes and found lot of different tips. The overwhelming problem with Egg Drop Soup was getting the egg cooked in the soup so it's not rubbery and has the silky ribbons like you see in the typical Chinese restaurants. All the different sites kept saying the key is constant stirring while slowly drizzling the egg into the soup. Read on to see how I resolved the problem to make it easy enough for anyone to make.
Ingredients
3 cups Chicken Stock
1/2 tbs Salt
1 tbs Freeze Dried Chives
1/2 cup Uncooked Egg Noodles
1 tbs Cornstarch
2 tbs Cold Water
1 Egg + 2 tsp Cold Water
Directions
Bring top 3 ingredients to full boil on Med High heat. Toss in noodles and cook till al dente. While noodles are cooking: mix cornstarch and 2 tbs water. Crack the egg & 1 tsp cold water into a ziploc sandwich bag-seal-gently massage egg till beaten. (The goal is to avoid lots of air bubbles but to have the egg beaten well). Add cornstarch mixture when noodles are almost done and cook 2 additional minutes. Remove pot from heat, snip small tip off the corner of bag. Get ready to drizzle egg with one hand while constantly stirring with the other. (This part takes some finesse so you'll want to make sure you have the bag comfortably in one hand but still be able to control how you pour. That's why there's no photo of that step!) This method cooks the egg without over-cooking it resulting in light and tasty soup!
I have linked this post at Blessed By Grace's TMTT, Tammy's Kitchen Tip Tuesday's, and 11th Heaven's Homemaker Monday's blog carnivals!
