When the season for the common cold and influenza arrives, it is nearly as necessary to have a decent recipe for a fast soup on hand as it is to stock up on tissues and warm socks. The finest soup is one that will not only kill the germs plaguing your body but also, with any luck, help you feel better or, at the very least, make you feel less wretched.
This time of year calls for a comforting bowl of egg drop soup. This version is simple to prepare, gentle on a scratchy throat and loaded with aromatics and anti-oxidants to assist in getting you back on your feet as quickly as possible. Taking deep breaths of the steam might also assist in unclogging stuffy sinuses.
When I’m not feeling well, I reach for egg drop soup rather than traditional chicken soup since I find it simpler to drink from a cup. In addition to that, it only takes about twenty minutes to prepare, which is about the maximum amount of time I want to spend out of bed anyway.
Always begin with a flavorful stock when making soup. You are welcome to make use of store-bought chicken stock in the event that you do not have access to homemade chicken stock. You won’t have to go to the trouble of manufacturing stock in order to enjoy the rewards.
Only green onions, garlic, ginger, and eggs are used in the traditional preparation of egg drop soup. Because the soup does not have much flavor, adding some carrots or a handful of green peas will make it more satisfying while also increasing the number of nutrients it contains. Feel free to add as much garlic as you can stomach; not only is it beneficial to your immune system, but it also works wonders when your taste receptors aren’t functioning properly.
The preparation of egg drop soup is extremely simple, but there is a specific method for incorporating the egg into the broth. You want the egg to fall into the broth from a height of around 8 inches. This is the primary goal. The egg should be poured between the tines of a fork or, if you’re in the mood for something more traditional, a pair of chopsticks, in order to give the illusion of thin noodles. A simple strainer made of mesh does the job just fine for me.
The egg is added at the very end, and at this stage, the soup should no longer be directly heated. If you add the egg to the soup while it is boiling, you will end up with either fluffy egg strands or little fragments of scrambled egg.
In addition to that, the recipe calls for a cornflour slurry. To make a slurry, first, a small amount of cornflour is mixed with liquid, then the mixture is whisked together, and lastly, the slurry is added to the main dish. Cornstarch should not be added to the soup directly, nor should it be mixed with cold liquid at any point. It’s acceptable to use liquid that’s warm or at room temperature, but using cold liquid will produce lumps.
Cornstarch is another substance that has a tendency to have a delayed release. You should add it, then wait a little while before adding any more. It is not possible to take away more of it if there is already too much of it, but you can always add more if necessary.
Since egg drop soup reheats quite nicely in a microwave, you are welcome to cook a large pot of it and consume it over the course of a few days.
You may get in touch with Chef Kady Guyton by sending an email to [email protected]. At www.kdgcooks.com, you’ll find an archive of previous pieces that you may browse through. In addition, she is open to inquiries and requests from her audience.
Serves 4
Ingredients
- 4 cups chicken broth, divided
- 1/8 teaspoon ground ginger
- 2 tablespoons chopped fresh chives
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1 1/2 tablespoons of cornflour
- 2 eggs
- 1 egg yolk
Directions:
Remove 3/4 cup of the chicken stock from the pot and set aside. Pour the remaining chicken broth into a large saucepan. Salt, ginger, and chives should be mixed together in the pot before being brought to a full boil. Mix the remaining broth and cornflour together in a cup or a small bowl until it is completely smooth. Set aside.
Place the eggs and egg yolk in a small bowl and use a fork to whisk them together until combined. The egg should be added to the boiling broth mixture a bit at a time by drizzling it with a fork. The egg has to be cooked right away. After the eggs have been added, gently add the cornflour mixture while stirring it in, and continue to do so until the soup reaches the desired consistency. to be served hot.
Which soup is best for cold and throat infections?
The chicken soup broth helps to soothe a sore throat and helps inhibit the movement of white blood cells called neutrophils, which are important for the immune system’s ability to fight infection. Additionally, the hot liquid helps to move nasal mucus and keeps you hydrated, and the salt helps your tissues retain fluids.
What Chinese soup is good for sore throat?
This time of year calls for a comforting bowl of egg drop soup. This version is simple to prepare, gentle on a scratchy throat and loaded with aromatics and anti-oxidants to assist in getting you back on your feet as quickly as possible. Taking deep breaths of the steam might also assist in unclogging stuffy sinuses.
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