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