On cold winter nights, there’s nothing more comforting than a bowl of warm, hearty soup. And this recipe for Egg Drop Soup is just what you need. It’s delicious, easy to make, and will warm up your evenings in no time.
Ingredients
- 2 Tbsp. peanut oil
- 1 c. chopped onion
- 1 1/2 tsp. minced garlic
- 7 c. chicken broth
- 2 Tbsp. soy sauce
- 1/4 tsp. pepper
- 1 c. thinly sliced carrots
- 1 tsp. minced ginger root
- 1 lb. lean pork, cut in strips
- 1 (8 oz.) can bamboo shoots, drained
- 1 (8 oz.) can sliced water chestnuts, drained
- 6 oz. frozen pea pods
- 1/4 tsp. sesame oil
- 2 eggs, well beaten
Cooking Method
- In a large saucepan or Dutch oven, heat oil over medium heat. Add onion, garlic, ginger and pork; cook and stir until tender. Stir in broth, soy sauce, pepper and sesame oil; bring to a boil. Add carrots; simmer 15 minutes.
- Add all remaining ingredients except eggs; bring to a boil.
- Reduce heat to low.
- Stir in eggs with a fork to separate into strands.
Calorie: 300
Total cooking time:45 minutes
Difficulty level: Easy
The Epic Egg Drop Soup Expedition
If there’s one thing I’ve learned during my culinary experiments, it’s that cooking is a journey. Okay, I promised not to use the word “adventure,” but I didn’t say anything about “journey,” right?
The Unlikely Assembly
So, let’s talk about the cast of characters in this epic expedition. We’ve got the usual suspects: peanut oil, onion, garlic, and chicken broth. Then we have the international spice squad: soy sauce, pepper, and ginger root. And let’s not forget the healthy veggie brigade: carrots, bamboo shoots, water chestnuts, and frozen pea pods. The lean, mean, protein machine: pork. The liquid gold: sesame oil. And the stars of the show: two humble eggs, ready to be whisked into the limelight.
In the Heat of the Kitchen
The first step on this journey is to heat the peanut oil in a large saucepan or Dutch oven. Now, I know what you’re thinking, “why peanut oil?” Well, my friends, because it adds a nutty undertone that will have your taste buds dancing the cha-cha.
Once the oil is heated, it’s time to add the onion, garlic, ginger, and pork. This is the meeting of the minds, where flavours get acquainted and start planning their attack on your palate. Cook and stir until tender, and let the heavenly aroma fill your kitchen.
The Broth Bath
Next, we’re pouring in the chicken broth, soy sauce, pepper, and sesame oil. This is the part where our concoction starts to resemble a soup. It’s not Egg Drop Soup yet, but we’re getting there. Once the broth is bubbling like a witch’s cauldron, add the carrots and simmer for 15 minutes.
The Veggie Invasion
Now comes the part where we add everything but the kitchen sink – I’m talking about the bamboo shoots, water chestnuts, and frozen pea pods. Bring it back to a boil, then reduce the heat to low. At this point, your soup should look like a bustling vegetable metropolis.
The Egg Drop Moment
Finally, it’s time for the stars of our show to take the stage. Yes, it’s the moment we’ve all been waiting for, the egg drop! Stir in the beaten eggs with a fork to separate them into strands.
Pro tip: Do this slowly and with finesse. You don’t want to end up with scrambled eggs in your soup. Trust me, I’ve been there, and it’s not a pretty sight.
The Final Taste Test
And there you have it, folks! Your very own homemade Egg Drop Soup. It’s a journey worth taking, filled with laughs, spills, and maybe a few tears (thanks, onions).
So go forth, brave cooks, and embark on your own Egg Drop Soup journey. Just remember, every soup has a story, and every story has a soup. Bon appétit!
