This is a great way to dress up egg drop soup!
I found the idea here, and combined it with my egg drop soup recipe in hopes the cucumber would help cool a fever from the flu. This was the first "real" food he had eaten in three days, and I feel it worked as intended.
Chicken, tempeh and shrimp can all be added to this soup, paired and separately, only chicken or tempeh should be used to help flavour the stock, shrimp should just be added in the last five minutes of the recipe. Chicken and tempeh can be substituted and treated almost exactly the same way. When boiling the chicken in this recipe, adjust time for the amount of chicken.
Wash, peel and shred cucumber with cheese grater, set in strainer to drain excess liquid, set aside
Slice green onions, set aside
Chop onion, set aside
In a cup, stir Tbsp of water into cornstarch until dissolved, set aside
In another cup, beat egg well, add Tbsp of water, beat again, set aside
Combine spices and bay leaf in a small bowl, set aside
Combine vinegar or sherry and Braggs/soy sauce, set aside
Bring stock to a boil with spices, bay leaf, vinegar, Braggs/soy sauce and chopped onion. Add chicken breast or tempeh to boiling water and cook in a rapid simmer for 10 minutes.
Remove chicken/tempeh when cooked through and strain broth of onion and return it to the pot. Rinse chicken/tempeh until cool enough to handle, shred and set aside.
Bring broth back to a boil. Briefly re-stir cornstarch mixture and add to broth, simmer for 1 minute.
Add cucumber, chicken/tempeh (I also added some frozen shrimp at this point). Return to a boil, simmer for 5 minutes.
Briefly stir egg and water again. Remove soup from heat and very slowly drizzle in egg, stirring soup the whole time.
Server in bowls or cups, dress with green onions and almond slivers.
Don't be put off by the amount of ingredients, if you assemble everything first, making the soup is done in a flash. I'm going to list the ingredients in the order they should be prepared to make it move smoothly.
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|Serving Size: 1 Serving (1605g)
|Recipe Makes: 4 Servings
|Calories from Fat: 51 (23%)
|Amt Per Serving
|Total Fat 5.7g
|Saturated Fat 0.9g
|Monounsaturated Fat 2.9g
|Polyunsanturated Fat 1.2g
|Total Carbohydrate 26.6g
|Dietary Fiber 2.2g
|Sugars, other 24.3g
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 224
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