A lot of people have been enjoying Chinese food this week. Chinese New Year is today and many people enjoy some of their favorite Chinese foods all week. There are certain foods that represent different things for the New Year. For example, Chinese spring rolls and dumplings represent wealth, noodles represent longevity, sticky rice cakes represent a rich, sweet life and abundance for the new year, steamed fish represents prosperity, and so on. A lot of time is spent with family and loved ones so I wanted to share one of my family’s favorite Chinese food dishes with you today, Egg Drop Soup.
People will often ask me what is our family’s go-to meal? And my answer 90% of the time is something Asian. My family loves Asian food and I know, without a doubt, that if I make something Asian, in soup form or something involving noodles, my family will gobble it up.
The response is usually, “But Asian food is so hard to make. I’d rather just order it or go out for Asian food.” I’m here to tell you that you can make most of your favorite Asian food dishes at home. And because you know what ingredients you’re using, you can feel better about the meal you are preparing for your family.
We live in Wisconsin and even though this is supposed to be a mild winter, it’s still pretty darn cold. We have soup at least two to three times a week during the winter. I’m not even kidding. And Chinese Egg Drop Soup has become a staple over here. Not only is egg drop soup super easy to make but it’s delicious and versatile too! You can add more protein, like shredded cooked rotisserie chicken or tofu, and you can even add in some cooked white or brown rice to make it more hearty and filling.
It all starts with the right ingredients and the right equipment. I love making soup in my KitchenAid® Cast Iron Cookware. I seriously love this. It warms evenly and holds heat really well. The lid even doubles as a grill pan and can be used for grilling steaks, burgers, chicken, or vegetables!
You start by bringing your chicken stock, grated ginger and soy sauce to a boil, slowly add in some cornstarch mixture and stir until dissolved. Then, you simply pour in your beaten eggs, while slowly stirring your soup. Some recipes suggest pouring your eggs through a fork or slotted spoon but it’s really not necessary. You just have to stir slowly and in the same direction.
The eggs will spread and feather out on their own and you’ll be left with delicious egg drop soup!
I like to add in tofu and green onions as well. Serve immediately and enjoy!
Chinese Egg Drop Soup
Makes 4 servings
5 cups chicken stock
1 teaspoon fresh grated ginger
2 tablespoons low sodium soy sauce
1 tablespoon cornstarch
3 eggs, lightly beaten
1 to 2 cups tofu, cubed (amount depends on your preference)
2 green onions, diced
Using your KitchenAid® Cast Iron Cookware over high heat, bring your chicken stock, grated ginger and soy sauce to a boil. In a small bowl or cup, mix together a few tablespoons of the chicken stock from your KitchenAid® Cast Iron Cookware with the cornstarch until blended together and there are no more lumps.
Slowly pour the cornstarch mixture into the chicken stock and stir until dissolved and the stock has thickened a bit. Turn the heat to a low simmer and then slowly pour in your beaten eggs, while stirring your soup in one direction. Add in the tofu, turn off the heat and add in the green onions. Taste and add a touch more soy sauce if needed. Serve immediately and enjoy.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*