Monday, April 29, 2013

Making Your Own Easy Egg Drop Soup #Recipe

I am not a fan of salt.

Seems like whenever I go out and order a soup to go along with my Chinese food or Thai food, I always end up having a few sips and being done. I love to taste the ingredients in a simple soup, not the sodium.

If you have ever had a good bowl of egg drop soup, you know just how a simple broth can taste so delicious! No, really. You can savor the egg, the spinach and the green onions. It is a simple pleasure to drink.

Being 8 months pregnant salt and I are not great friends. If I eat something that seems a little salty, I know the following day I will wake up feeling puffy around my ring finger and feet. I would rather not feel like a plump sausage. Feeling pregnant is enough for this mama, thank you.

But I digress. Back to the soup.

I made one 2-week trip alone to China and will never regret it. It was my first time getting to try authentic Chinese cuisine and see some pretty amazing things including the Great Buddha of Leshan and pandas in a panda reserve up close (close enough to touch!). As always I traveled on my stomach. I sampled from food carts and vendors and even ended up spending a few days sick to my stomach in a youth hostel. But it was worth it.

Compared to the Chinese-American food I grew up with, vegetables and meat were not swimming in sauce or sodium. There was not a jar of Kikkoman anywhere to be found on the table and I never missed it. Instead I tasted the food and I have been missing those flavors ever since I returned. Pregnancy may have made me a little nostalgic, but I would do anything for some marble tofu or spicy eggplant right about now.

Egg drop soup is ridiculously easy to make and after you try your own, you will never want to order it in a restaurant again!

Egg Drop Soup

You Will Need:

  • 3 c. chicken stock
  • 2 c. baby spinach leaves, packed
  • 3/4 tsp. toasted sesame oil
  • 3/4 tsp. Thai fish sauce
  • 3 eggs, well beaten
  • 1/4 c. thinly sliced green onion + more for garnish
Bring the stock to a boil in a medium saucepan. Add the spinach, sesame oil and fish stock and simmer until the spinach is wilted.

With a spoon, start stirring the soup. Get it going around quickly, don't stop stirring. Gently pour a thin stream of beaten egg into the swirling water. The eggs should cook instantly and create the thin ribbons. Add the green onions and season to taste.

Serve topped with a pinch more of green onions.


Also check out my post on gyoza, homemade gyoza wrappers and cucumber & wakame salad - coming soon!
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