A few days ago I shared a recipe from my Italian-Austrian friend, Annalisa and today I’d like to share a recipe from a Chinese friend, Qian.
I met Qian on a bus in Finland. She coincidently asked me directions to the exact street I was heading to and then as I was walking her there we discovered that her home town (Qingdao) was the same city my Dad had worked in a few years earlier. She was astonished, I was charmed and the friendship was sealed.
From then on we met up every few weeks to chat over coffee or giggle over beers or to cook for one another. Whenever it was Qian’s turn to be the hostess we always started the meal with some variation of egg drop soup. And I loved it!
The name of the soup is a slight misnomer, I think. Egg Drop suggests that one should just plop the egg into the soup when, in fact, that would result in lumpy, congealed egg bleugh. The secret to this velvety, satisfying soup is a steady hand and a slow stream. Get that right and you’ll have silky egg ribbons bathed in a deliciously fragrant bowl of broth. Yum.
Egg Drop Soup with Tomato and Coriander
(serves one as a meal or four as a delicate starter)
500ml chinese stock or normal stock (chicken or vegetable)
1 tspn vegetable oil
3 sping onions, white and greens seperated and chopped
1 garlic clove, chopped
4 stalks of coriander, stalks chopped and leaves reserved
1 tblspn soy sauce
2 tomatoes, skinned, seeded and cut into quarters
1 egg, beaten in a jug
- Heat the oil over a medium-high heat and add the spring onion whites. garlic and coriander stalks. Fry for 30 seconds.
- Add the stock and soy sauce to the pan and bring to the boil.
- Add the tomatoes and reduce the heat. Simmer for 4 minutes.
- Turn off the heat and very slowly add the egg in a constant stream stirring in one direction with a fork. The egg will turn into ribbons.
- Serve in a bowl topped with the spring onion greens and coriander.