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SubscribeWednesday, February 13, 2013
Chinese Egg Drop Soup
Chinese Egg Drop Soup is one of those dishes that can be made incredibly well as a warming start to a meal…..or done terribly, horribly, no-no wrong. There’s an Asian restaurant near my house, not naming names but *cough* on 53rd Avenue *cough*, who serves Egg Drop Soup that has so much food coloring that it practically glows in the dark. In fact, when the server comes out with it, the lights flicker with a low *ddzzzzddzzz* sound due to the soup’s radioactive contents.
You know what I mean, right?
So let me show you how to make the soup right. Chinese Egg Drop Soup should be savory, soothing, a little warming heat from the white pepper. The eggs should be delicate, floating, whisper-thin silky strands. Do I have you craving for a bowl now?
This recipe is from Diana Kuan’s new book, The Chinese Takeout Cookbook. Diana and I have not only gotten to know each other through blogging about Asian food (go Chinese sistahs!) but we’ve also shared a meal together early on, when she came to visit in Tampa. We also share the same literary agent (hi Janis!) and I’m proud to share with you her recipe for Egg Drop Soup.
The Chinese Takeout Cookbook by Diana Kuan
A note about ground white pepper: Buy it! Ground while pepper is lovely. Ignore anyone who claims it tastes strange. white peppercorn is basically a regular peppercorn, with the black outer coating removed. It’s less pungent, and the effect is more of an all-over warming than hot. Plus, since it’s a powder, it dissolves well in soup (no harsh black flakes to bite on).
Chinese Egg Drop Soup Recipe Video
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Chinese Egg Drop Soup
Adapted from The Chinese Takeout Cookbook by Diana Kuan
You can use either dried Chinese black mushrooms or fresh shiitake mushrooms. If you use dried - soak them in water overnight or in very hot water for an hour. Drain, cut off and discard tough stems.
Ingredients:
6 shiitake mushrooms, thinly sliced
6 cups chicken or vegetable stock
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon grated fresh ginger
1/2 teaspoon salt (or to taste)
1/4 teaspoon ground white pepper (or to taste)
1 tablespoon cornstarch, dissolved in 3 tablespoons water
1 large egg
handful thinly sliced green onionDirections:
In a medium saucepan over high heat, add the mushrooms, chicken stock, rice wine and ginger and bring to a boil. Reduce the heat to a simmer and stir in the salt and pepper.
Add the cornstarch mixture to the simmering soup and stir until the soup has slightly thickened (enough to coat the back of a spoon).
In a small bowl, whisk the egg lightly with a fork. Slowly pour the egg into the soup in a steady stream while continuouslly stirring with a ladle. The egg should cook immediately Turn off the heat to prevent from overcooking the egg. Sprinkle the green onions on top and serve.
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My new cookbook is available for purchase now wherever books are sold!
You can also pick up a copy on Amazon for $13.98!
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16 Responses to “Chinese Egg Drop Soup”
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This egg drop soup looks wonderful and after looking at the recipe i can see that it seems quite easy to make. So enticing.
I always wonder why restaurants make their egg drop soup neon yellow! Just made some egg drop soup for breakfast for my son this morning – he was under the weather and it’s so nourishing. Love white pepper – my dad used to use it all the time in soups.
Jaden this egg drop soup sounds amazing and looks so good. I definitely agree with you, it is either hit or miss at restaurants. But when you find the good places you stick with them. Definitely need to give this recipe a try!
This soup looks amazing, and it doesn’t look too complicated to make. Thank you for taking the mystery out of Chinese cooking! I am off to buy this cookbook!
Oh I would love a bowl of this right now…maybe two or three! Buying your 2nd cookbook soon! I have really enjoyed your first one.
We have only one Chinese restaurant in the whole metropolis that serves it like this! And it’s a little family run Cantonese restaurant that has been doing it right for 80 years
: ) Soooo I’ve homeschooled myself to make it this way. The Italians have a minestrone like soup that incorporates the egg this way & it translates to “Little Threads”. Thank 4 sharing the Real Deal & keep on inspiring!
Egg drop soup is one of personal favorite soups to cook at home. I sometimes also like to add some seaweed to turn it into a seaweed egg drop. Great video demo and recipe! Thanks for sharing it!
I love egg drop soups! They taste so good and they are so easy to make…which makes me wonder why so many restaurants can’t seem to do them right. Another version of the egg drop soup that I like to share with you includes shrimp and cilantro. Would love to have you try that version and hear what you think!
Alexis CRAVES this when she is under the weather so I’ll keep this recipe tucked away. Great description of the restaurant’s soup, I could hear the lights flicker myself.
Quick question- I just started on the Paleo diet and love Asian soups. The only ingredient here that I can’t eat is corn starch. Do you know of a good substitute for the corn starch that doesn’t include any rice, grains, soy or sugar?
Thanks!
SteamyKitchen replied: — February 15th, 2013 @ 11:30 am
Just leave out the cornstarch – the soup will be just fine! You can also add one more egg to the recipe, which will help thicken it.
Will try that. Thank you!
I’ve never liked egg drop soup in restaurants but that looks wonderful.
I love egg drop soup and made this as soon as I saw it. It is great, the small touch of cornstarch gives just the right mouth feel. For a simple recipe it is very satisfying and delicious.
I never would have guessed I had most of the ingredients on hand for this soup! Guess I’ll have to try it out
Thanks for the shout out, Jaden.
I can’t believe it was over 4 years ago that we met and had dinner together for the first time. Thanks for the video about my recipe, and I’m eager to check out your new book as well!