Ginger Scallion Egg Drop Soup Food

CHICKEN EGG-DROP SOUP

Steps:

• Bring the chicken broth, ginger and scallions to a boil in a saucepan. Cover, reduce the heat to medium low and simmer 20 minutes. Remove from the heat and strain into a large bowl; discard the ginger and scallions. Return the broth to the saucepan and stir in the mirin. Meanwhile, toss the chicken, sesame oil, 1 tablespoon cornstarch, 1/2 teaspoon salt and 1/2 teaspoon white pepper in a bowl. Refrigerate until ready to use. Dissolve the remaining 3 tablespoons cornstarch in 1/4 cup water. Return the broth to a simmer over medium heat. Add the cornstarch mixture and cook, stirring, until glossy and slightly thickened, about 4 minutes. Add the chicken and simmer until cooked through, 1 to 2 minutes. Drizzle the eggs into the soup a little at a time, creating thin sheets of cooked egg. Gently stir in the watercress. Divide the soup among bowls.
• Photograph by Con Poulos

GINGER SCALLION EGG-DROP SOUP

Steps:

• Smash 3 scallions and cut into 2-inch pieces, then put in a 2-quart saucepan with water, broth, ginger, and 3/4 teaspoon salt. Bring to a simmer, then poach chicken at a bare simmer, uncovered, until just cooked through, 12 to 15 minutes. Transfer chicken to a cutting board and let broth steep, covered, 10 minutes.
• Meanwhile, chop remaining 3 scallions and shred chicken.
• Discard scallions and ginger from broth and bring to a brisk simmer. Add beaten eggs in a slow stream, stirring constantly. Remove from heat and stir in scallions, chicken, and white pepper (if using). Serve drizzled with sesame oil.

LEMONGRASS AND GINGER EGG DROP SOUP WITH RAINBOW CHARD

Steps:

• In a saucepot add the stock, water, lemongrass, garlic, chile pepper, and a couple inches of thick-sliced ginger. Bring to a boil; reduce heat to simmer and cover, steeping the flavor into the broth for 5 to 6 minutes. Strain the broth or skim out the flavorings with a slotted spoon. Reduce the heat to low and slice 1-inch peeled ginger into thin matchsticks and stir into the clear broth. Beat the eggs and then swirl slowly into the broth to create egg ribbons. Add the scallions and wilt in the chard. Remove from heat and serve in bowls immediately.

REAL EASY AND REAL TASTY EGG DROP SOUP

Steps:

• Mix cornstarch and cold water in a small bowl. Set aside.
• Put chicken broth, ginger and scallions in a pot and bring to a full boil. Turn off heat once boiled.
• Add beaten eggs to the broth and immediately start stirring with a fork. Eggs should not be forming lumps. If they are, it is because the eggs were not stirred quickly enough after pouring into the broth. Eggs should have a silky texture and appearance.
• Add cornstarch mixture and turn heat on low until broth thickens slightly. Turn heat off.
• Stir in soy sauce, and sesame oil. Enjoy!

CHINESE EGG DROP SOUP

Steps:

• In a saucepan, bring chicken broth, rice wine, ground ginger, white pepper and sugar to a boil on medium to high heat.
• Simmer for 7 minutes.
• Add scallions and let simmer for 4 minutes to soften.
• While stirring soup in one, constant direction with one hand (very important to get long threads) slowly pour beaten egg into broth with your free hand.
• Stir in the same direction for 1 minute.
• Make a slurry by combining the cornstarch and water.
• Add slurry to soup and stir and let soup thicken.
• About 2 minutes. Enjoy!