Famous Dish of Egg Drop Soup
Egg Drop Soup is best known as a Chinese soup of beaten eggs, chicken broth, and boiled water. Condiments such as table salt, black pepper, and scallions are also commonly added. The soup is finished by adding a thin stream of beaten eggs to the boiling broth, creating thin, silken strands of cooked egg that float in the soup. Egg drop soup using a different recipe is also known as a simple soup in different European countries and Japan. In the United States, egg drop soup is often one of the main soups offered in American Chinese cuisine.
Ingredients: 1 envelope Lipton noodle soup with real chicken broth 4 cups water 2 tsp garlic, finely minced 2 tsp onion, finely minced 1 tsp turmeric 1 tsp onion granules or powder 2 Large omega 3 enriched eggs 1 Tbs cornstarch plus equal parts water Ground pepper to taste 2 green onions
Directions
1. In a large, heavy pot add 4 cups water with the onion, garlic, spices and turmeric to a boil. Let boil about 2 minutes to cook the onion and garlic. 2. Reduce heat, and add the envelope of chicken soup mix. Allow to simmer over low heat for 4-5 minutes, until noodles are done. 3. Stir together corn starch and equal parts water, and slowly stir into broth, mixing thoroughly. Add more or less to your desired thickness, however, the thicker the soup, the better the eggs will flower and make strands of egg verses just scrambling and falling into little crumb like texture. Let the soup come to a slow boil, stirring, until it thickens. 4. Scramble the eggs and add ground black pepper, also add a little salt if desired. Turn the soup down to low, so it is not boiling at all, and slowly dribble the egg into the broth while very slowly stirring the broth with a fork. Once all egg is added and stirred, cover and turn off heat. Leave to sit 1-2 minutes for egg to cook and set. 5. Garnish each bowl with the green stalk of fresh green onions, cut with scissors into little circles. Stir them in gently to slightly wilt from the heat of the broth and enjoy.
Once hot, add the pancetta and cook until brown and rendered, about 6 minutes. Using a slotted spoon, reserve the pancetta to a paper towel lined plate. In a large saucepan over high heat, bring the remaining 5 cups of chicken stock to a heavy boil. For more details http://www.indomunch.com
Representing Egg Drop Soup in the website http://www.indomunch.com
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