Egg-Drop Soup

Ever wonder how the egg in egg-drop soup gets its shape?  The secret is in the stirring and a little coordination.

This mild egg-drop soup is a winner with the kids, especially if you serve it in “straw bowls,” which are made for cereal.  Alone, it makes a nice lunch.  Serve it as an appetizer or along with spring rolls for supper.

by Elizabeth Savoie Dronet

4 cups vegetable broth
3 cups water
4 tsp soy sauce
2 tsp fresh ginger (or 1/2 tsp powder)

8 oz snow peas, cut into 1/2 pieces
1 1/2 cup bean sprouts

3 eggs, beaten
rice vinegar, sesame oil, and green onions to taste

In a large pot, bring to boil first 4 ingredients.  Add snow peas and bean sprouts.  Simmer about 3 minutes until vegetables are tender.  If you’d like the soup to be thicker, you can add 1-2 Tbsp of cornstarch that has been disolved in a little water.  Be sure to stir it as it is added.  Boil for 1 minute.

Here is where you have to be coordinated.  With one hand stir the soup in one direction.  With the other two hands, slowly pour the egg through a slotted spoon.  Make sure the soup is moving in a circular fashion to ensure that egg ribbons form.  You may have to stop pouring to get the soup moving again and continue.  Add rice vinegar, sesame oil (only a touch) and green onions before serving.

*Small cubes of tofu can be added with the vegetables to make the soup hardier.