Egg Drop Soup
Yield - a little over a gallon
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1/4 LB DRIED SHIITAKE MUSHROOMS (Sliced into thin ribbons)
1 GALLON CHICKEN STOCK (See Recipe) (also see Chef's Notes below)
1 TBSP MAGGI SEASONING
2 TSP GROUND GINGER
1 TSP RED PEPPER FLAKES
1 TSP WHITE PEPPER
1/2 CUP CORNSTARCH
1 CUP COLD WATER
6 LARGE EGGS, BEATEN
2 BUNCHES GREEN ONIONS (Chopped)
1/4 TSP Sesame Seed Oil
Wash mushrooms in cold water to remove any dirt. In a small sauce pan, bring 1 quart of water to boil, add mushrooms, remove from heat and allow the mushrooms to reconstitute (about 30 minutes then drain).
In a separate 2 gallon stock pot, bring chicken stock to a boil then add, Maggi seasoning, ginger, sugar,
reconstituted mushrooms and peppers. In a small
bowl, make a smooth paste of the cornstarch and water, add to chicken stock, stirring
constantly, the mixture should thicken slightly and have a noticeable gloss.
Reduce heat to low, and slowly drizzle eggs into boiling stock, stirring constantly to separate into ribbons. Add green onions and sesame seed oil, SERVE IMMEDIATELY.
1 GALLON WATER
1/4 LB CHICKEN BASE
Substitute the above ingredients for the chicken stock called for in the ingredients.
Also, if Maggi Seasoning is not available use 1/2 Woshersire Sauce and
1/2 Mushroom Soy Sauce
Serve in a large preheated soup tureen or in 2 hotel insert pan - chafer assembly. (Use only one wick.) Serve with some fried won ton sticks.
I think that it is important to have a very rich chicken stock, that is why I add onions, celery and carrots to my stock. It truly is the basis for this great soup. The addition of light brown sugar will round out the flavors of the dish.
I also like to add some marinated bamboo shoots and oyster mushrooms to my soup.
Maggi Seasoning is made in Switzerland and has quite a distinct flavor.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - November, 2016 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.
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