Fantastic Feasts and Where to Find Them: Egg Drop Soup

Feeling tired, chilly, and maybe even a little sick after a long weekend of con-going? It’s been a bit of a strong cold-snap here in NYC where most of our MoarPowah writers are based, and after a lovely weekend at New York Comic Con I’m feeling the strain of “con fatigue” mixed with maybe a bit of a head cold.

Okay haha it’s not the best picture, but I assure you, when you’re as sick as a dog like I am right now, it’s the best

So what’s the best way to beat a cold and feel better? Well, plenty of rest for one, lots of liquids, and oh, some nice-and-comforting hot soup like this egg drop version!

So egg drop soup is by and far one of my favorites whenever I visit a Chinese restaurant/take-out place, but I will say that despite how deceptively simple the procedure is… It does take practice.

I’ve gotten better results using a mix actually (Like nido soup mix) instead of when I try it by hand so I assume there must be something wrong with my measurements of cornstarch (The secret to making the soup lusciously thick); so if you compare this one to other recipes online you might notice there’s less cornstarch than recommended. Also a tip for stirring in the egg: keep a steady hand and make sure you stir, don’t get lazy and just dump it all in or else you’ll lose the ribbons of eggs that the soup is known for and end up with a delicious but kind of solid lump of egg.

So here is the cast of characters for this recipe:

  • 4 cups of chicken stock (Or vegetable stock if you want it to be vegetarian)
  • 2 eggs lightly beaten
  • 1 or 1/2 tablespoon cornstarch
  • Salt to taste
  • A little soy sauce
  • And cut scallions for garnish (Note I didn’t have any at the time)

First reserve a bit of the chicken broth, and then put the rest into your pan with a bit of soy sauce and bring to a rolling boil.

Here’s some cornstarch and chicken broth; when I made this recipe I used maybe too much chicken stock for it to work

Once the broth is boiling, take your reserved chicken stock, mix it up with your cornstarch and then set aside for later.

In another bowl beat together the eggs and then, with a steady hand, pour in the egg mixture while stirring so that you have a whirlpool of eggyolks.

Finally add your cornstarch mixture and stir until smooth, and then plop in your scallions as garnish.

Simple warm and comforting and, if you mess up, at least the soup is hot and tasty! It may not be restaurant quality exactly but it’s got a comforting taste and a warm weight in your stomach.

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Fenrir

A would-be anthropologist, writer, food historian, and professional glutton hoping to combine fandom with her love of food. Ever wondered what a nug tasted like? Is butterbeer alcoholic? If you've asked such questions and are already drooling at the thought of a big old plate of lembas bread, then you're in the right place

Latest posts by Fenrir (see all)

Fenrir

A would-be anthropologist, writer, food historian, and professional glutton hoping to combine fandom with her love of food. Ever wondered what a nug tasted like? Is butterbeer alcoholic? If you've asked such questions and are already drooling at the thought of a big old plate of lembas bread, then you're in the right place

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