 | 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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7 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.
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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