The weather has been a bit crazy here the past few days, one minute the sun is shining and then the next it’s raining. Today did not warm up much so it was perfect soup weather. And since I still have a ton of eggs from The Chicken Farmer I thought egg drop soup was the perfect answer. It’s a pretty easy soup to make and one that you can totally make your own. Today I made little pork meatballs that I flavored with lemongrass and ginger. Next time I’ll leave those out, but I had pork that needed to be used so… well you know how that goes.
For the Recipe:
8 c. chicken stock, homemade preferred
1 tsp. white pepper
1 1/2 tsp. salt (you might need to adjust this depending on your chicken stock)
1/2 c. water chestnuts, cut into strips or whatever size you like
1/2 c. bamboo shoots, cut into strips
4 tbsp. corn starch
2 tbsp. water
4 eggs, beaten
4 mushrooms, sliced
In a pot over medium, heat the chicken stock, pepper and salt (add salt a little at a time to account for the salt in your stock). If you are cooking with the pork meatballs now is the time to put them in. Toss in the chestnuts and bamboo shoots. Next, in a small bowl mix the corn starch and water, add to the pot and give a good stir. Let this cook a few minutes to thicken. Pour in the eggs and mushrooms, stir no more than three times. Turn off the heat and cover. The eggs will cook into the little ribbons that make egg drop soup so wonderful in 2-3 minutes.
I’ve had this with corn mixed in and it was great. You could also dice a little tomato to garnish before serving. It’s really easy to add or omit whatever ingredients you like.
1/4 lb. ground pork
2 tsp. lemongrass, minced
2 tsp. ginger, grated
1/2 tsp. white pepper
1 tsp. fish sauce
I used a mortar and pestle to mash up my lemongrass and white pepper corns, but you could just mince the lemongrass and us a grinder for the pepper. Mix all the ingredients together, form into little meatballs. For the soup you want them to be about a teaspoon.