Chinese Vegetable Egg Drop Soup
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Chinese Vegetable Egg Drop Soup
| Mon, 02-18-2008 - 2:36pm |
Chinese Vegetable Egg Drop Soup


Serving: 8
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


Serving: 8
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
3 dried shiitake mushrooms, soaked in hot water to soften ounce
2 egg whites
1 egg
6 cups defatted chicken broth or vegetable broth
1 10oz package spinach, stems removed, washed and drained (or substitute frozen leaf spinach, thawed and drained)
1 7.25 oz package soba noodles, cooked, or ½ pound whole wheat spaghetti, cooked and drained
1 to 2 teaspoons reduced-sodium soy sauce or to taste
1 teaspoon Chinese Chinkiang vinegar (or balsamic vinegar) or to taste
tabasco, to taste
1/2 lb firm Chinese-style tofu cut into small cubes
freshly ground white pepper to taste
2 egg whites
1 egg
6 cups defatted chicken broth or vegetable broth
1 10oz package spinach, stems removed, washed and drained (or substitute frozen leaf spinach, thawed and drained)
1 7.25 oz package soba noodles, cooked, or ½ pound whole wheat spaghetti, cooked and drained
1 to 2 teaspoons reduced-sodium soy sauce or to taste
1 teaspoon Chinese Chinkiang vinegar (or balsamic vinegar) or to taste
tabasco, to taste
1/2 lb firm Chinese-style tofu cut into small cubes
freshly ground white pepper to taste
1. Drain the mushrooms, remove and discard the stems, cut them into small pieces, and set aside.
2. In a large nonreactive saucepan, bring the broth to a boil; add the spinach and cook until just wilted, stirring often. Add the mushrooms and noodles and cook just to heat through.
3. Season the soup with soy, vinegar, and Tabasco. Add the tofu and pepper and stir just to heat through.
4. Scramble the egg whites and egg together and while the soup is simmering, stir it with a fork in one hand and gradually pour the egg mixture into the soup in a stream, scrambling constantly.
5. Serve the soup immediately. Serves 8.
2. In a large nonreactive saucepan, bring the broth to a boil; add the spinach and cook until just wilted, stirring often. Add the mushrooms and noodles and cook just to heat through.
3. Season the soup with soy, vinegar, and Tabasco. Add the tofu and pepper and stir just to heat through.
4. Scramble the egg whites and egg together and while the soup is simmering, stir it with a fork in one hand and gradually pour the egg mixture into the soup in a stream, scrambling constantly.
5. Serve the soup immediately. Serves 8.


