Egg Drop Soup & The Year of the Sheep

Happy Chinese New Year – Gong Hey Fat Choy!

I recently came across this Huffington Post article called “23 Food Things Only Chinese-American Kids Would Understand” and it hits the nail on the head. So here we go with my Chinese New Year #tbt:

  • My Irish friends calling cha siu bao’s “Chinese doughnuts”
  • Dim sum is amazing (and you SO can’t get this in South Carolina)
  • Crazy fish tanks
  • Lazy Susans!! (my brother actually got me one of these)
  • My brother’s reaction to being served a whole fish – eyes and all
  • Sweet and sour everything
  • Bok choy is one of my favorite vegetables
  • Orange slices at the end of dinner (and my brother putting them in his mouth and smiling)
  • The last time I was in China Town in NYC I totally got me some oyster sauce to take home!

A few summers ago I had the chance to take Meaghan to China Town for some awesome dim sum and she was quite daring, eating  even the chicken feet!!

Dim Sum in NYC

Living in South Carolina, there is not a very large Asian population, and I crave all of the amazing food we had at Ocean Palace in Albany, NY. We pretty much only have Chinese take out, and it’s not even the good kind. So, I decided to start making my own! Here is my recipe for a classic egg drop soup. I prefer to have corn in mine as well, as it adds some sweetness and texture to the soup. It’s super easy to make, and just like take out, is amazing the next day.
Egg Drop Soup: The Healthy Bachelorette
Egg Drop Soup with Sweet Corn
Yield: 2 servings
Ingredients
  • 2 cups low sodium chicken stock, plus 2 tablespoons
  • 1/4 teaspoon grated fresh ginger
  • 1/4 tablespoon low sodium soy sauce
  • 1/2 tablespoon cornstarch
  • 1/2 cup frozen yellow corn
  • 1 egg, lightly beaten
  • 1 green onion, chopped for garnish
  • Black pepper pepper to taste
Directions
1.  In a large pot on high heat, bring the low sodium chicken stock, soy sauce, ginger and frozen corn to a boil.
2.  In a small dish, combine the cornstarch and 2 tablespoons of chicken stock.  Stir until the cornstarch is dissolved.
3.  Slowly pour the cornstarch mixture into the soup while constantly stirring.  Continue to stir until thickened.
4.  Reduce heat to a low simmer.
5.  Add the beaten eggs slowly while stirring the soup in the same direction.  Egg will spread and feather.
6.  Turn off heat and season with white pepper to taste (be careful, it is spicy!)
7.  Serve a 1 cup serving in each bowl and garnish with green onion.  Enjoy!
Nutrition for 1 serving: 90 Calories, 2.5g Total fat, 0.7g Saturated fat, 180mg Sodium, 11g Total Carbohydrate, 1.2g Fiber, 6g Protein
Check out these awesome herb scissors that my boyfriend got me for Christmas! Perfect for pesky garnishes like green onion.

The Healthy Bachelorette Tools: Herb Scissors

Happy Year of the Sheep! May it be a prosperous one 🙂

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2 thoughts on “Egg Drop Soup & The Year of the Sheep

  1. Pingback: The Lunch Crock Review & 6 Healthy Soup Recipes | The Healthy Bachelorette

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