The Golden Glow: A Homemade Soup Journey of Love and Innovation
Once upon a time, I fell in love with a delightful soup from a Chinese restaurant. Sadly, there was none nearby, so I taught myself to make it years ago. Recently, I made a breakthrough and enhanced my recipe. The result was an incredibly delicious soup, even better when reheated today. By using turmeric, I achieved that restaurant-worthy yellow color. And I perfected the technique of adding eggs, creating delightful, thicker bites. From now on, this is the only way I'll make it.
Speaking of soup, I have a funny story from last night. When my husband came home, I served him some white chicken chili I canned last Fall. But disaster struck as I accidentally spilled it on his lap! He rushed to the bathroom to remove his pants, luckily avoiding burns. Note to self: always use potholders!
Egg Drop Soup:
Ingredients:
- 32 oz. chicken stock
- 1/2 tsp. sesame oil
- 1/2 tsp. salt
- 1/2 tsp. ground turmeric
- 1/8 tsp. sugar
- Splash of soy sauce
- Pinch of ground ginger
- 3 Tbsp. cornstarch
- 1/3 cup water
- 3 eggs, lightly beaten
- Chopped green onions for serving
Instructions:
- In a medium-sized pot, bring the chicken stock to a simmer.
- Stir in the sesame oil, salt, ground turmeric, sugar, soy sauce, and ground ginger.
- In a separate bowl, whisk together the cornstarch and water to make a slurry.
- While stirring the soup, slowly drizzle in the cornstarch slurry. Continue stirring until the soup thickens, simmering for 2-3 minutes.
- Taste the soup and adjust the seasoning with additional salt if desired.
- To add the eggs, remember that slower stirring will result in larger egg bites, while faster stirring will result in smaller ones. Use a ladle to stir the soup in a circular motion while slowly drizzling in the lightly beaten eggs.
- Allow the soup to simmer for 1 minute after adding the eggs.
- Serve the Egg Drop Soup and garnish with chopped green onions.
Enjoy your homemade Egg Drop Soup with its comforting flavors and delicate egg bites!