I’m
a bit under the weather and thought egg drop soup would settle my stomach so
making some today with the chicken broth I made last night. I’m just going to goose it up a bit. Maybe the turmeric will bring me back to good
health. It also gives it that nice yellow color. I consider this comfort food. I love this soup as plain as it is.
4 cups chicken broth
1/8 teaspoon ground ginger
¼ teaspoon turmeric powder
¼ teaspoon garlic powder
¼ teaspoon Kosher salt
1 ½ tablespoons cornstarch
Pinch of white pepper (Optional)
2 eggs
1 egg yolk
Reserve
3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the
salt, turmeric, garlic powder and ginger into the saucepan, and bring to a rolling boil. In a cup or
small bowl, stir together the remaining broth and cornstarch until smooth. Add to the boiling broth and stir until
thick.
In
a small bowl, whisk the eggs and egg yolk together using a fork. Take broth off
of heat. Add eggs slowly, stirring soup slowly but constantly with wooden spoon. A pinch of white pepper. It adds depth of
flavor. Egg should cook immediately. You
may wish to use more eggs.
You
may serve with crisp noodles. I like
mine plain.
Hope
you have a great day, be happy and may God bless you and yours.
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