What's in Egg Drop soup?!
And is it vegetarian (if you know)!?Www@FoodAQ@Com
Answers:
Chicken broth and you scramble a few eggs and when soup is hot you stir the soup and drizzle the scrambled eggs in!. The heat of the broth cooks the eggs!.
No it is not vegetarian!.Www@FoodAQ@Com
No it is not vegetarian!.Www@FoodAQ@Com
It's really good soup with eggs in it here's the recipe for it
Ingredients
1/4 LB DRIED SHIITAKE MUSHROOMS (Sliced into thin ribbons)
1 GALLON CHICKEN STOCK (See Recipe) (also see Chef's Notes below)
1 TBSP MAGGI SEASONING
2 TSP GROUND GINGER
1 TSP RED PEPPER FLAKES
1 TSP WHITE PEPPER
1/2 CUP CORNSTARCH
1 CUP COLD WATER
6 LARGE EGGS, BEATEN
2 BUNCHES GREEN ONIONS (Chopped)
1/4 TSP Sesame Seed Oil
Method
Wash mushrooms in cold water to remove any dirt!. In a small sauce pan, bring 1 quart of water to boil, add mushrooms, remove from heat and allow the mushrooms to reconstitute (about 30 minutes then drain)!.
In a separate 2 gallon stock pot, bring chicken stock to a boil then add, Maggi seasoning, ginger, sugar, reconstituted mushrooms and peppers!. In a small bowl, make a smooth paste of the cornstarch and water, add to chicken stock, stirring constantly, the mixture should thicken slightly and have a noticeable gloss!.
Reduce heat to low, and slowly drizzle eggs into boiling stock, stirring constantly to separate into ribbons!. Add green onions and sesame seed oil, SERVE IMMEDIATELY!.
Alternate Method
1 GALLON WATER
1/4 LB CHICKEN BASE
Substitute the above ingredients for the chicken stock called for in the ingredients!.
also, if Maggi Seasoning is not available use 1/2 Woshersire Sauce and 1/2 Mushroom Soy Sauce
Plate Presentation
Serve in a large preheated soup tureen or in 2” hotel insert pan - chafer assembly!. (Use only one wick!.) Serve with some fried won ton sticks!.
Chef's Notes:
I think that it is important to have a very rich chicken stock, that is why I add onions, celery and carrots to my stock!. It truly is the basis for this great soup!. The addition of light brown sugar will round out the flavors of the dish!.
I also like to add some marinated bamboo shoots and oyster mushrooms to my soup!.
Maggi Seasoning is made in Switzerland and has quite a distinct flavor!.Www@FoodAQ@Com
Ingredients
1/4 LB DRIED SHIITAKE MUSHROOMS (Sliced into thin ribbons)
1 GALLON CHICKEN STOCK (See Recipe) (also see Chef's Notes below)
1 TBSP MAGGI SEASONING
2 TSP GROUND GINGER
1 TSP RED PEPPER FLAKES
1 TSP WHITE PEPPER
1/2 CUP CORNSTARCH
1 CUP COLD WATER
6 LARGE EGGS, BEATEN
2 BUNCHES GREEN ONIONS (Chopped)
1/4 TSP Sesame Seed Oil
Method
Wash mushrooms in cold water to remove any dirt!. In a small sauce pan, bring 1 quart of water to boil, add mushrooms, remove from heat and allow the mushrooms to reconstitute (about 30 minutes then drain)!.
In a separate 2 gallon stock pot, bring chicken stock to a boil then add, Maggi seasoning, ginger, sugar, reconstituted mushrooms and peppers!. In a small bowl, make a smooth paste of the cornstarch and water, add to chicken stock, stirring constantly, the mixture should thicken slightly and have a noticeable gloss!.
Reduce heat to low, and slowly drizzle eggs into boiling stock, stirring constantly to separate into ribbons!. Add green onions and sesame seed oil, SERVE IMMEDIATELY!.
Alternate Method
1 GALLON WATER
1/4 LB CHICKEN BASE
Substitute the above ingredients for the chicken stock called for in the ingredients!.
also, if Maggi Seasoning is not available use 1/2 Woshersire Sauce and 1/2 Mushroom Soy Sauce
Plate Presentation
Serve in a large preheated soup tureen or in 2” hotel insert pan - chafer assembly!. (Use only one wick!.) Serve with some fried won ton sticks!.
Chef's Notes:
I think that it is important to have a very rich chicken stock, that is why I add onions, celery and carrots to my stock!. It truly is the basis for this great soup!. The addition of light brown sugar will round out the flavors of the dish!.
I also like to add some marinated bamboo shoots and oyster mushrooms to my soup!.
Maggi Seasoning is made in Switzerland and has quite a distinct flavor!.Www@FoodAQ@Com
Put a can of chicken broth into a pot and bring it to a boil!. Scramble 2 eggs with 1 tsp!. cornstarch and slowly add it to the broth!. That's all it is!. You can add chopped green onions too if you like!.Www@FoodAQ@Com