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.
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
Chinese Egg Drop Soup
Prep Time: 5
Cook Time: 10
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.
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 onion
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.
My new cookbook is available for purchase now wherever books are sold!
You can also pick up a copy on Amazon for $13.98!