Egg Drop Soup

It is 8 degrees out and snowing.  So we are, as usual, having soup.  This one is an expansion on simple egg drop soup.   You can find the original recipe in Mark Bittman’s Kitchen Express.

For this bitter cold February evening we chopped up one leek and grated up one carrot.

Picture of 3 leeks and a chef's knife on a bamboo cutting board

 

 

 

 

 

 

 

We boiled five cups of stock then added the leek and carrot.  For seasoning we added a dash of soy sauce and grated a little dried ginger.

Soup in pot: leeks cut into disks with shredded carrot, and wooden spoon

 

 

 

 

 

 

 

 

Finally, while stirring the soup quickly we poured in the beaten egg, stirring a lot, and cooked for a few minutes.

Spinning soup!  There's a bowl tipped over the far edge, pouring in the beaten eggs.

 

 

 

 

 

 

 

 

To go alongside this are rice noodles (soak for half an hour before cooking, then boil for two minutes or until just slightly opaque and separate easily).

Bowl with spoon and soup and rice noodles

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: