Chinese Egg Drop Soup

Singapore

Happy Chinese New Year!!!

(Just Kidding! it is a coincidence that I am writing this recipe right around this time of year)

AWFUL day at work but came home and did this soup that totally warmed me up. Amazing! And so easy! The only tough thing about this is soup is buying the ingredients and having them in your kitchen. But once you have them in your pantry, this soup is an easy one.

Ingredients:

• 6 cups of water
• One and a half pieces of chicken stock. (1 pastilla y media)
• 1 tablespoon of grated ginger. (very important)
• 1 tablespoon of dry sherry (jerez seco).
• 6 shitake mushrooms, thinly sliced. (amazing this ingredient)
• 1/4 teaspoon of ground white pepper (so good this ingredient!)
• 1 large egg.
• 1 tablespoon of cornstarch (maizena) to thicken up soup, dissolved in a little water.
• 1 handful of sliced green onion or a little parsley.

Very easy.

1. Put the water and the chicken stock and bring it to a boil.

2.To slice up the mushrooms you need to soak them in water for about an hour. I boiled the water and then sank the mushrooms. They do need to be in the water for about an hour because they are so dry and hard. Boiling water because them soften up much faster. Now, squeeze the water out and remove the stem, the stem is very hard and now slice them up.

3. Bring the heat down and add the shitaki mushroom sliced.

4. Now add the grated ginger. This is great because it spices it up and gives it this warm flavour.

5. Now add the little bit of dry sherry or chinese wine. I cold not find the chinese wine so I bought dry sherry, en español, jerez seco.

6. Now add cornstarch dissolved in a little water. This thickens up the soup.

7. Now add the white pepper, this makes it warm and spicy and gives it an awesome kick.

8. Now add the egg, beat it up in a bowl and slowly swirled it around.

9. Finally add the green onions or a little parsely (perejil). Parsley might be a little strong, but whatever, just a bit is good and makes it coulourful. 

Oh my. I loved this soup. PERFECT FOR WINTER. And so so so Chinese. Do you ever go to a Chinese restaurant and wonder, HOW DID THEY DO THIS?? Well, this how it is done, at least for this recipe is just awesome, the real deal. Thank you Jaden. 

Singapore