Egg drop soup is a classic soup recipe from China, while Asian chicken noodle soup is a fusion recipe. Egg drop soup takes 40 minutes to prepare four servings, while Asian chicken noodle soup takes 22 minutes to cook eight servings.
To make egg drop soup, combine 1 quart chicken broth with 4 ounces Chinese ham, 6 scallion whites, a 1-inch knob of peeled ginger and 1 teaspoon whole white peppercorns. Bring to a boil, and reduce to a simmer to cook for 30 minutes. Strain the broth, and discard the solids.
Mix together 1 tablespoon cornstarch with 1 tablespoon water, and then whisk it into the broth. Bring the broth back to a simmer. Meanwhile, whisk together 2 eggs and 1 teaspoon cornstarch. Swirl the soup, and then strain the eggs through a fork into the broth. Allow the egg to cook for 15 seconds, and then stir the soup.
For Asian chicken noodle soup, combine 4 tablespoons soy sauce with 2 tablespoons mirin, 1 teaspoon dark sesame oil, 1 clove of minced garlic and 2 tablespoons minced fresh ginger. Add 1 tablespoon sugar, 4 tablespoons rice vinegar and 1/2 teaspoon Vietnamese chili paste.
Heat 8 cups chicken broth, and then add the seasoned soy sauce. Mix in 12 ounces of chicken breast strips and 4 cups chopped Chinese vegetables. Bring to a boil, and cook until the chicken is cooked through. Add 1 teaspoon sesame oil, and pour over 5 ounces rice noodles.