Happy New Year!!! It’s 2012 the year of the Black Dragon so what better way to start off the year than with a steaming bowl of Chinese soup.
I would have never guessed that my first blog post for 2012 would be something as basic as egg drop soup. But my youngest daughter caught a nasty cold and she was in need of her favorite soup.
Lindsey has a crazy kind of love for egg drop soup as well as a definite opinion of what makes a good egg drop soup. This is a recipe that has been in the works for years. Tweaking it year after year to make it exactly as Lindsey would (if she cooked). She can eat this soup all the time but when she is feeling a bit under the weather, as she is today, this soup brings her great comfort.
What makes Lindsey’s egg drop soup delicious is a slightly thickened ginger broth with bits of chicken, corn, tomatoes and cabbage, finished with a thick lace of delicate egg ribbons. Oh, and lots of white pepper.
This soup can be whipped up in a flash and can be kept basic or kicked up Lindsey style.
Corn Egg Drop Soup
1 14oz. can chicken broth
2 cups water
1 14oz. can creamed corn
1 slice fresh ginger
½ tsp. dry sherry
½ tsp. kosher salt
¼ tsp. white pepper
Optional Add In’s
½ cup cooked chicken or turkey, chopped
½ cup cabbage, chopped
1 med. tomato, chopped
¼ cup water
2 tsp. cornstarch
2 large eggs, scrambled
Mix ¼ cup water with cornstarch and set aside. Scramble eggs and set aside.
Place chicken broth, water, corn, sherry, salt & pepper in a med. pot. Add some, all or none of the optional add in’s. Bring soup ingredients to a boil and thicken with cornstarch mixture.
Return soup to a boil, remove from heat and immediately pour a thin steady stream of egg into the soup while stirring in a circular motion.
Garnish with chopped green onions.