pork chops with agrodolce sauce, polenta, green beans
Mongolian beef, rice
vodka pasta, cheesey garlic bread, broccoli
crockpot creamy chicken noodle soup, salad, garlic cheddar biscuits
chicken Milanese with lemon butter sage sauce, herbes des Provence potatoes, asparagus
French bread pizzas
artichoke bruschetta, prosciutto wrapped melon, minestrone soup, beef tenderloin rosa di parma, garlic roasted broccoli, mozzarella basil bread, chocolate cappuccino cheesecake

Friday, May 6, 2011

Egg Drop Soup

Egg Drop SoupMiss F was sick, so we were trapped at the house. And I was craving soup. I figured she would like this soup, plus the egg would give her some protein to go with her ice cream, juice and popsicle sick diet. I love thick egg drop soup, if you don't, reduce the corn starch. This soup is delicious, but I wonder how the Chinese restaurants get it to be such a vibrant yellow.  Miss F loved it!

Egg Drop Soup

4 cups chicken broth, preferably organic
¼ teaspoon sesame oil
1 teaspoon soy sauce
3 tablespoons corn starch
¼ cup water
2 eggs

In a large saucepan, bring the chicken broth to a boil. Simmer for a minute or two and drizzle in the sesame oil and soy sauce. In a small bowl, whisk the corn starch and water together to form a slurry. Slowly pour the slurry in the broth, stirring as you pour. Return to a simmer and stir until thickened. In another small bowl, whisk the eggs. Slowly pour the eggs into the broth, stirring as you pour. Pepper to taste.
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Amie said...

Turmeric? It seems like a neutral flavor, and colors well. I think just the shade you're looking for, and much nicer than like, food coloring.

Rachel said...

Soup sounds SO good right about now! We've been passing around a nasty virus at our house and I actually have been craving egg drop soup! Looking forward to trying your version!

katie @SoTastySoYummy said...

Tumeric is a fantastic idea, I will try that next time I make it.

Anonymous said...

Can I add any cabbage, bok choy or carrots to this?

The Onion said...

I may this today on a cold day in Wyoming. My technique could use some work, but the taste is great. Thanks!

Kelly Jeppesen said...

When I make it with stock (instead of just broth), it's much more yellow in color.

yobo124882 said...

You can get the yellow color by separating the yolk from the eggs, and adding it to the broth while it's warming up.

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