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Get Out Test Kitchen: Egg drop soup

Jan. 23, 2013 at 4 p.m.
Updated Jan. 22, 2013 at 7:23 p.m.

This version of egg drop soup will warm you up if it's cold outside, but  isn't too heavy to weigh you down.  Add other ingredients like peas or noodles if you'd like.

EGG DROP SOUP

Serves: 1-2 bowls

•  6 cups broth, chicken or vegetable

• 1/2 cup peas, fresh or frozen

• 1 clove of garlic, diced

• 2 eggs, scrambled

• 2 Tbsp. soy sauce

• 2 Tbsp. dry sherry

• 5-6 pieces of green onions, sliced about 1 inch long

• Salt and pepper to taste

• 1 cup rice, cooked (optional)

Sriracha sauce

Pour broth into a 2-quart sauce pan and place over medium-high heat. Once it begins to boil, add soy sauce, sherry, peas and garlic. Carefully sample the broth and add extra seasoning to taste. Bring the broth to a rolling boil. Without stirring immediately, pour the eggs into the broth in a circular motion. When all the eggs are cooked in the broth - they should be floating - add the green onions and stir. Serve with rice on side or pour soup over the rice in a bowl.

CAN'T MAKE IT? GO GET IT.

Here's one of our favorite places to placate your egg drop desires.

Dragon Palace

Address: 5223 N. Navarro St., Victoria

Phone: 361-573-1342

Hours: 11 a.m.-10 p.m. daily

Editor's note: The Get Out crew has eaten a fair share of food in the Crossroads over the last few years. Inspired by some of the delectables found on menus everywhere, we bring you the Get Out Test Kitchen. We'll feature a homemade dish created and tested by yours truly.

Visit a Chinese restaurant or buffet, and you can be certain to lock your eyes on an egg drop soup. Or it might be nestled in the buffet steamer right next to a hot and sour soup with added mushrooms and extra spices.

One thing for sure is that egg drop soup is an easy go-to dish when time is limited and the refrigerator is looking a little bare. You can also make it vegetarian or vegan with vegetable broth and egg substitute. Just sub out the ingredients to fit your liking.

This recipe is easy enough for even the most amateur of cooks. You need only know how to boil chicken broth and scramble eggs.

With all the cold weather lately, this soup comes in handy to warm the soul, but isn't too heavy to weigh you down when the sun comes up. Plus, you can add other odds and ends you have in the fridge if you'd like. I added peas, but you can also add noodles, mushrooms, chunks of chicken or whatever your heart desires.

Unfortunately, I didn't have any of those fried wonton noodles for added texture, but I did have some leftover white rice in the fridge that I served on the side. But crackers or croutons would suffice in a pinch.

Jessica Rodrigo loves food. She loves to cook as much as she does eat. Send her your recipes from inspirations in the Crossroads to try at home for the Get Out Test Kitchen at jrodrigo@vicad.com or tweet @eatseatseats.

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