My poor husband, who shall remain nameless, is miserably sick right now with a nasty sinus infection. So soup happened.
Eggdrop soup has always been one of my favorites. As a kid, it was as ubiquitous and necessary a dish at a Chinese buffet as the fortune cookie, or those ridiculous little fried doughnut-ball things that were covered in sugar (you know the ones). Turns out eggdrop soup is like...the second easiest soup in the entire world to make. Second only to warmed up clear broth.
So here's what ya do!
Easy Eggdrop Soup (as opposed to the difficult kind, which does not exist)
Prep time: stupid quick
Cook time: stupid quick
Serves: this is enough to make 2 huge bowls, or 4 small bowls, of soup
- 6 cups chicken stock
- 6 eggs
- 2 Tbsp white pepper
- 2 Tbsp soy sauce
- 1 dash five spice powder (not too much)
- 1 slice fresh ginger
- Dump the stock into a pot, and add all other ingredients except the eggs.
- Bring the stock to a boil. While it's heating, beat eggs lightly in a separate bowl.
- Once the stock is boiling, reduce to a simmer.
- Slowly pour in the eggs, stirring constantly. The eggs will feather out and cook all whispy-like.
Tips and Variations
- Paleoize it: Soy sauce contains gluten and (obviously) soy. Substitute coconut aminos for the soy sauce for a squeaky-clean paleo version. Or for a gluten-free (but still soy-full) version, use tamari.
- If I really loved my nameless husband, I'd have snipped some fresh scallions over our bowls of soup. But, well...you know how it is.
- You can really use any stock you have on hand. Chicken stock will give you the classic clear broth, but full disclosure: I used homemade goose stock here.
- Serve with hot tea - oolong tea is the traditional choice for the classic Chinese-buffet experience. For the sickie, I made Pink Pepper Chai from Savoy Tea Co. And for myself - Lapsang Souchong from The Tao of Tea. This last tea hails from Wuyi, China, so it was definitely the most authentically Chinese thing on our table tonight.