Saturday, July 23, 2011

Seaweed Egg Drop Soup

Something my mom used to make back in Taiwan. I don't have her exact recipe, but this is my rendition of it.

3 1/2 quarts of low sodium chicken broth (or 14 cups water + 6 tbsp. chicken base)
5 scallions, chopped
3/4 cup bonito flakes
1 tbsp. sesame oil
1/2 tsp. white pepper
6 sheets of Nori (seaweed sheets for sushi)
5 eggs, beaten
Cornstarch slurry (1/4 cup of reserved soup stock & 4 tbsp. cornstarch)

1. Pour chicken stock into a large stock pot. Add chopped scallion, bonito flakes, sesame oil, & white pepper. remove 1/4 cup of stock to a small bowl or measuring cup, stir in 4 tbsp. of cornstarch and set aside. 

2. Bring stock to a boil, then reduce heat to a simmer. Cover & cook 20 minutes. 

3. Increase heat to high & bring stock back up to a boil. Stir in beaten egg, swirling constantly. When stock begins to boil again, stir in cornstarch slurry. Cook 2-3 minutes until soup is thickened.

4. Season with additional white pepper and sesame oil before serving.

Add chicken base to water.

Add scallion.

Bonito flakes.

Add bonito flakes, sesame oil & white pepper.

Nori or seaweed sheets.

Totole chicken base, sesame oil & white pepper.

Remove 1/4 cup of soup stock to a measuring cup for the cornstarch slurry.

Cornstarch slurry and 5 eggs, beaten.

Add nori sheets (I put this one in whole, but it's probably a good idea to tear them up into pieces before adding to the soup stock).

Add beaten eggs and swirl constantly with a spoon to achieve the ribbony "egg drop" look.

Add cornstarch slurry.

Season with additional white pepper & sesame oil before serving.

No comments:

Post a Comment