11.11.2005

Egg Drop Soup

My husband Tim constantly reminds me that he really doesn’t like soup, but I think that’s crazy, in my world everyone likes soup, or they should. I make soup a lot at work but I do at home too. I always had Italian Egg Drop soup when I was a kid, our neighbor and old baby sitter Carolyn Bauso used to make it for us (I think). It was many years until I had an Asian version and now I really love to make it, it's a little like a science lab.

3-4 eggs beaten
1 can straw mushrooms
1 can baby corn
3-4 scallions (chopped greens only)
1 teaspoon grated ginger
2-3 ¼ inch slices ginger root
3 cloves garlic (lightly smashed but still kind of whole)
¼ teaspoon sesame oil
3 cans chicken broth (15 oz. each)

In a saucepan over medium heat broth with the garlic and sliced ginger until it reaches a boil then reduce to a simmer (about 10 minutes). Strain out the garlic and ginger with a slotted spoon, swirl a wooden spoon around the broth in a figure eight movement, then keeping the broth almost boiling add the beaten egg in a slow steady stream pausing every once in a while. The egg should resemble beautiful light ribbons, I recommend using a liquid measuring cup to pour the egg in. Drain and rinse the mushrooms and baby corn (hey, leave these out if you hate them it’s okay) and add them, the scallions, and the sesame oil to the broth. Reduce the heat to low and simmer for another minute or two.