 | Miss 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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6 comments:
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.
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!
Tumeric is a fantastic idea, I will try that next time I make it.
Can I add any cabbage, bok choy or carrots to this?
I may this today on a cold day in Wyoming. My technique could use some work, but the taste is great. Thanks!
When I make it with stock (instead of just broth), it's much more yellow in color.
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