I love egg drop soup. It’s simple and tasty. I didn’t know how easy it was to make until I started to make it. I was striving to have more soups and salads for dinner and I decided to take a try at this simple Chinese style soup. The base of the soup is basic and you can probably add anything to it. This is a version my family and I like. It’s a great starter for a meal to help you fill up before and eat less. The soup has protein in the egg and vegetables to fill. You can add even more protein by putting some tofu in it, which is what I like to do. I’ve also seen some corn added to give it a nice crisp. If you put enough vegetables in it, then you can have it alone as a light dinner.
6 C Water
2 C daikon, peeled & cubed
2 C diced bok choy
1 tsp powdered dashi soup mix
1 ½ T Chicken bullion (I like Knorr brand)
1 tsp rice wine
1 T low sodium shoyu
4 eggs, scrambled
1 block silken (soft) Tofu, cubed
½ T cornstarch + water
Green onions, chopped for garnish
Dash of ground black pepper
In a pot, combine water, powdered dashi mix, chicken bullion, shoyu, and rice wine; stir to dissolve and place on medium-high heat.
Throw in the diced daikon and let cook for 5 minutes on medium-high.
Combine the cornstarch and water and set aside.
Add the chopped bok choy and a dash of pepper to taste and let simmer for about5 more minutes or until the daikon is tender but not overcooked. Taste the broth and if you need more seasoning, you can add more shoyu. The flavor shouldn’t be too strong but very subtle.
Bring the stock to a rolling boil then slowly add the scrambled eggs a little at a time. A good method is using a fork or whisk to drizzle the eggs in. After half of the eggs are in, stir the soup to make sure nothing is sticking to the bottom. The eggs should be floating and cook pretty quickly.
Once all the eggs are in, stir in the cornstarch mixture, this is only to thicken a little, it should still be soupy. Take it off from the heat and let sit. You can warm it right before serving if it is cooled too much by placing it on low heat.
Lay out 8 small soup bowls and place about ¼ C (a handful or so to taste) of diced silken tofu. Be cut only right before placing into the bowl since silken tofu is very soft and fragile. Ladle the soup into the bowls and garnish with green onions, a small handful is good, but it’s really to taste. Serve hot and enjoy.