Egg Drop Soup from 'The Chinese Takeout Cookbook

Name: Egg Drop Soup from 'The Chinese Takeout Cookbook
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Chinese, Asian
Ingredients: 1 Tbsp cornstarch, dissolved in 3 tablespoons water; 6 dried shiitake mushrooms; 1 large egg; 1 teaspoons grated fresh ginger; 0 teaspoons ground white pepper; 1 teaspoon Chinese rice wine or dry sherry; 1 teaspoons salt; 1 scallion, green part only, thinly sliced; 1 teaspoon sugar; 1 liters chicken stock or vegetable stock

Egg Drop Soup from 'The Chinese Takeout Cookbook is a gluten free, dairy free, and vegetarian soup. This recipe makes 4 servings with 52 calories, 2g of protein, and 1g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of rice wine, ground pepper, egg, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is typical of Chinese cuisine. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

Soak the shiitake mushrooms in warm water for 15 to 20 minutes.

Ingredients you will need

Shiitake Mushrooms

Water

Drain and squeeze out the excess water, discard the stems, and thinly slice the mushroom caps.

Ingredients you will need

Mushrooms

Water

Combine the mushrooms, chicken stock, rice wine, and ginger in a medium pot and bring to a boil. Reduce the heat to a simmer and stir in the sugar, salt, and white pepper.

Ingredients you will need

Chicken Stock

White Pepper

Mushrooms

Rice Wine

Ginger

Sugar

Salt

Equipment you will use

Pot

Add the cornstarch mixture to the simmering soup and stir until the soup has slightly thickened—enough to coat the back of a spoon.

Ingredients you will need

Corn Starch

Soup

In a small bowl, whisk the egg lightly with a fork. Slowly pour the egg into the soup in a steady stream while continuously stirring with a long spoon or chopstick. The egg should cook immediately and look like long yellowish-white strands. Turn off the heat after you see the white strands to prevent the egg from overcooking. Ladle the soup into individual bowls, sprinkle the scallions on top, and serve.

Ingredients you will need

Green Onions

Soup

Egg

Equipment you will use

Chopsticks

Bowl

Ladle

Whisk

Equipment

Ingredients

Servings:

1Tbsp

cornstarch, dissolved in 3 tablespoons water 6

dried shiitake mushrooms 1large

egg 1teaspoons

grated fresh ginger 0teaspoons

ground white pepper 1teaspoon

Chinese rice wine or dry sherry 1teaspoons

salt 1

scallion, green part only, thinly sliced 1teaspoon

sugar 1liters

chicken stock or vegetable stock

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is De Morgenzon Reserve Chenin Blanc. It has 4.2 out of 5 stars and a bottle costs about 34 dollars.