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Egg drop soup

For those lazy mornings when I want something savory for breakfast but don’t want to eat rice with fried meats, this soup is a good alternative. The soup warms the tummy quickly, and since there’s no meat in this version of the dish, it’s a light breakfast. The egg is enough protein to jump start the day.

Egg Drop Soup with Shiitakes

3 small dried shiitake mushrooms, soaked in cold water until rehydrated
1/2 tsp. grated ginger
1 clove garlic, diced
Cooking oil
scallions, white stalks sliced thinly, green part chopped for garnish
2 cups chicken stock
1 tsp. cornstarch
1 tsp. light soy sauce
1 large egg, beaten
1/2 tsp. sesame oil
black pepper to taste

Remove mushrooms from soaking water, slice thinly. Put 1/2 cup of the mushroom water in a small bowl. Dissolve the cornstarch and light soy sauce in the water, set aside.

In a saucepan over high heat, sauté garlic, white part of the scallions, and ginger in oil until fragrant. Add the mushrooms, cook for a minute or so. Pour in chicken stock and bring to a boil. Add in the cornstarch mixture and stir until the soup thickens. Turn down heat to low. Pour in the beaten egg, stirring continuously to allow the egg to form ribbons in the soup. Add fresh cracked black pepper to taste.

Turn off heat. Ladle soup into bowls, drizzle sesame oil on top, and garnish with the chopped scallions.

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