Since my bariatric surgery end of May I'm still having issues stomaching solid foods, so I have a ways to go before the smoker and grill make it back into regular rotation, but soups are good to go right now. When we go out for Chinese, I love a good egg drop soup and it's actually super easy to make at home. This is a recipe I've refined over the last couple years to suit my tastes. Use it as a starting point and adjust for your own desires.
2 cups low sodium chicken broth
1/2 tsp low sodium soy sauce
1/4 tsp sesame oil
1/8 tsp ginger paste
a few drops of fish sauce
2 scallions, cut on the bias, whites and greens separated
2 tsp corn starch
4 tsp cold water
1 egg, well beaten
Salt and pepper to taste
Combine broth, soy sauce, sesame oil, ginger, fish sauce and white scallions in a stock pot and bring to a boil.
Meanwhile, mix corn starch and water into a slurry.
When the broth is boiling, stir in the corn starch slurry.
Continue to stir and slowly drizzle in the beaten egg.
Remove from heat, season with salt and pepper to taste.
Garnish with green scallions.
I like to add a short squeeze of sriracha too, but these days it’s a precious commodity.
2 cups low sodium chicken broth
1/2 tsp low sodium soy sauce
1/4 tsp sesame oil
1/8 tsp ginger paste
a few drops of fish sauce
2 scallions, cut on the bias, whites and greens separated
2 tsp corn starch
4 tsp cold water
1 egg, well beaten
Salt and pepper to taste
Combine broth, soy sauce, sesame oil, ginger, fish sauce and white scallions in a stock pot and bring to a boil.
Meanwhile, mix corn starch and water into a slurry.
When the broth is boiling, stir in the corn starch slurry.
Continue to stir and slowly drizzle in the beaten egg.
Remove from heat, season with salt and pepper to taste.
Garnish with green scallions.
I like to add a short squeeze of sriracha too, but these days it’s a precious commodity.
