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.Continue Reading
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.Learn more about Cooking