Thursday, July 17, 2014

Something From Nothing #26: Egg Drop Soup

Time really flies when you are having fun. It seems like just yesterday that I published my tequila bus post and next thing I know, BAM!, it's been over a week. Well I'll spare you of the apologies, but I do have a good excuse.

I wish that I could say for the last couple of days that I have been vacationing somewhere glamorous, or been wined and dined at some high stakes cook-off, or just doing nothing at all. No, the truth is that for the past week I have been strategizing and fulfilling one of my wildest dreams, to pull everything out of my son's room and clean the hell out of it, and since he's been gone to California for a few days the time was right.

I know that many of you are thinking that I am one of those helicopter moms that does everything for their kids and he should do it himself. Well, to you I say that I have been leaving it up to him for awhile now and that is why it needed a REAL cleaning, not one of those nineteen year old man/boy cleanings. This trash dump needed to have everything moved out and scrubbed. I'm telling you, this room was so bad that it did occur to me that maybe I should just light a match to the whole house and walk away, but I don't have enough years left to spend any of them in prison, so I got out the Windex instead.

Well after hours of cleaning, his room is so beautiful that I actually went up there and drank a glass of wine and admired my handiwork. It is so clean that the half empty glasses of curdled milk and the smashed Milky Way minis in the carpet from two Halloweens ago are just a mere memory. He can now boast that his room is the cleanest room in the house, but probably not for long because his plane lands tonight. Even though he's a little domestically challenged, he's a great kid and I can't wait to kiss his face and hear all about his trip.

Since we now have a few hours before we leave for the airport, I am not only in need of a bit of supper, but I also need to post my next Something From Nothing recipe, so egg drop soup is just what the doctor ordered. Seriously, this post was born from what I had in the pantry and it took only minutes to prepare, which is exactly what these posts are all about. Not only is this soup delicious, but it is easy and economical as well. Just perfect for those times when you are too busy realizing a dream or two to cook.

Egg Drop Soup

When given a choice of soups at Chinese restaurants, I usually go for the egg drop. I feel I know what to expect because the recipes are usually consistent with few variations. My favorite way to change it up when I make it at home is with the garnishes. I love fried wonton strips, crispy noodles, green onions and cilantro, but recently discovered diced tomatoes which are outstanding.  

4 cups chicken broth
1/2 cup corn kernels (I used fresh sweetcorn off the cob, OMG!)
1/2 teaspoon fresh grated ginger root (or ground dried ginger to taste in a pinch)
Pinch of pepper (I like white pepper, but use what you've got)
2 tablespoons plus 1 teaspoon cornstarch, divided
1 - 2 large whole eggs (this depends on how hearty you like your soup)
1 thinly sliced green onion for garnish or any of the other ideas above

Bring the chicken stock to a simmer in a medium size sauce pan over medium high heat. Add the corn, ginger root and pepper; simmer for approximately 5 minutes or until the corn is cooked to your liking (I like mine a little crisp).

While the soup is simmering, mix 2 tablespoons of the cornstarch with 2 tablespoons of water until it is smooth. Add the slurry to the soup while stirring constantly. Cook for an additional 2 minutes or until the soup has thickened.

In a small spouted container, whisk the egg(s) with the remaining 1 teaspoon of cornstarch until smooth. Very slowly pour the egg into the pot in a circular motion, stirring gently once or twice as you pour. Continue to cook for another moment or two. Remove from the heat, transfer to serving bowls, garnish, and serve immediately.

Serves 2 - 3

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