Egg Drop and Shrimp Soup
Either I have become a soup connoisseur or I have finally realized soup can be the easiest thing to make and store! I love a good soup, especially an Asian one. As I have mentioned before, my fav is Thai Tom Yum. But the next few in line are all Chinese: Hot and Sour, Egg Drop, and Wonton. If I honestly ever figure out how to make the ones listed above it’s a wrap for this whole blog - that will be the only things I cook and eat...I love them that much!
When it comes to my favorite dishes, I like to pretend there is no way for me to ever make them. That way, I can keep control of my consumption since I must pay others to eat it. But I messed up. I messed around and came across a recipe for Egg Drop Soup. Yes, I could have pretended that I didn’t see the recipe. Yes, I also could have practiced some restraint and not have attempted the recipe. But that would not be fair to you! I sacrificed my disciplined self so you all can add another seemingly complicated recipe to your rotation.you’re welcome! #allforyou
Please find my take on Molly Yeh’s soup, and check out her blog while you are at it-- she has some amazingly easy and delicious recipes you may want to try out!
Money Matter
In total I spent $9 to make this soup. I had many of the ingredients on hand, like shrimp which would have doubled the cost easily. For 4 servings (which should have been closer to 2-- you will love it that much) it comes to 2.25/serving-- way cheaper than what you would pay at a good Chinese restaurant.
#ROGUElyfe
Molly used bacon to mix it up a bit, and I suggest you doing something very similar. I had never had it with shrimp, but I know I could have done more!
I did not use the exact amounts for the seasonings, so if you aren’t feeling too confident follow Molly’s. In my defense, the flavors were exactly what I was looking for!
My Take
4 cups of chicken broth
4 cloves garlic, minced
3 stalks of scallions, minced
Freshly grated ginger
1/4 tsp ground nutmeg
8-10 jumbo shrimp
Soy sauce, for taste
Red chili flakes, for taste
Black pepper
2 tsp cornstarch
3 eggs
Directions
Add the first 8 ingredients plus black pepper in a large saucepan over medium high heat. Once it starts to boil, reduce to a simmer. Cover and allow to simmer for 20 minutes.
In a small bowl, stir the cornstarch in with 2 tablespoons of broth. Set to the side for later.
In another bowl, beat eggs with a little more black pepper. Slowly drizzle the beaten eggs into the soup, stirring gently. Then slowly stir in the cornstarch mixture.
Serve while hot and enjoy!
Happy Cookin Y’all :)