I was feeling under the weather this weekend and had come to terms with the fact that the most adventurous thing I'd realistically be doing was - feeding myself. The crisp Fall air and my general need for something soothing inspired me to experiment with some new soup recipes! It was the perfect way to keep myself entertained as well as fed.
My first soup inspiration came to me in a panic, literally. Our fire alarm went off about 1 am Saturday night and while it ended up being false, thank goodness, it definitely left me alert! As I attempted to fall back asleep, my tummy started to grumble. I suddenly began craving a delicious bowl of egg drop soup!
This hearty soup is so ridiculously easy to cook. With minimal prep time makes it ideal for anyone feeling sick. Although the original recipe was delicious, I've adapted the ingredients and cooking instructions to suit my personal tastes, namely making it quite a bit spicier with a thicker consistency. You can find both a link to the original and my altered recipe below.
One Alarm Spicy Egg Drop Soup - original recipe can be found here!
Ingredients
1 Tablespoon of Ghee
5 cups of Vegetable stock - I've substituted a veggie stock for the original chicken.
1/2 tablespoon soy sauce - I've added quite a bit more soy sauce for flavor.
2 tablespoons dry Vermouth - The recipe originally called for Sherry, and ingredient I didn't have, so I improvised!
1, 2 inch piece of fresh ginger. - I made thicker cuts of ginger to add more flavor and we're easier to fish out of the stock once they done their job.
1 garlic clove, smashed
1 cup of dried egg noodles - Most noodles would work here. Next time I think I'll try traditional Ramen Noodles!
2 large eggs, lightly beaten
Scallions to taste
1/2 tablespoon of sesame oil. - I added a bit extra because I love the flavor.
Additional ingredients:
1/2 tablespoon Cayenne Pepper - This added a spicy kick to the soup!
1 teaspoon cornstarch - to thicken the soup to an egg drop-py consistency.
1 teaspoon salt, or to taste.
Preparation:
Unlike the original recipe, I first sauteed the ginger and garlic in ghee to help release the flavors.
I then added the stock, soy sauce, and Vermouth to the saucepan and brought to a boil.
Next I added the noodles and let them simmer until they were tender.
Then I slowly dripped the egg into the boiling broth and let it sit until it had firmed.
Finally, I removed the soup from the heat, stirred in the scallions, and served!
This soup took about 20 minutes from preparation to table and is better than any egg drop soup I've ever ordered in a restaurant. Thank you Epicurious for this quick comforting recipe. I can't wait to adapt it for a ramen dish in the future!
