We have gone quiet for the last week with little to share in the way of new recipes. Furthermore we had a little mishap with our oven which died on us – trying to replace it has been a challenge – old built in oven was 90 cm wide and 48 cm tall and over 10 years old – all newer off the shelf models are 60 cm wide and around 60 cm high – note to self avoid built in ovens if we move house! Our interim solution is a counter top rotisserie oven which so far seems to be doing a remarkable job on the grilling front – although we haven’t tested it with any serious baking so far (we are going to make some chestnut flour chocolate chip cookies later in the week – let’s see how the oven copes!). We digress – this evening we had “Chinese egg drop soup” – which was extremely easy to prepare and can be whipped up in fifteen minutes or less.
What do I need to make it?
- 2 cloves of garlic chopped
- 1 small piece of ginger finely chopped
- 1 red chili finely chopped
- 2 sprigs of spring onion chopped
- 3-4 button mushrooms sliced
- 1 cup of tinned corn (if using frozen – cook it in the microwave for 2-3 minutes)
- 2 chicken stock cubes
- 2 eggs beaten
- 1/2 tsp Chinese five spice powder
- 2 tsp soya sauce
- Dash of white pepper
- 2 tsp vegetable oil
- Salt to taste
How much will I make?
Serves 2 hearty bowls
How do I make it?
Heat pan and add oil to it. Saute the ginger, garlic and red chili for a couple of minutes before adding the mushrooms and sweetcorn. Sprinkle the Chinese five spice powder and saute for another couple of minutes before adding the stock cubes and 400-500 ml of water. Simmer on low heat and once the soup comes to a boil pour in the beaten eggs and mix vigorously. Sprinkle the white pepper, soya sauce and adjust for salt. Bring soup to a boil and then add the spring onions – turn off heat, garnish with fresh chopped coriander.
- Chinatown Worthy: Healthy Egg Drop Soup (sippingteainneverland.wordpress.com)