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Authentic Chinese Cooking Lesson: Part I Jingjing’s Egg Drop Soup
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Egg Drop Soup
Eggs and Tomato
Beef and Potato
Kung Pao Chicken
Yogurt with Fruit

This post will attempt to record the recipe for Jingjing’s Egg Drop Soup. Demonstrated by Jingjing, who is over here from Tsing Tao, China studying for her Master’s Degree in Accounting.

Jingjing’s Egg Drop Soup

Ginger
Garlic
Green Onion
Red Peppercorns
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Hard Soy Bean Curd

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Sea Salt
Dark Soy Sauce
Wangzhihe
Chicken Broth From a Packet
2 eggs

Wash and prep all of your fresh ingredients; ginger, garlic, green onions, tomato, little tiny mushrooms on long stems, spinach, and broccoli. Slice your hard soy bean curd (it looks just like cheese, and your soft tofu, which looks like ricotta cheese that holds its shape). Heat with a small amount of oil, we used about 2 tsp of canola, in the bottom of the soup pan. Add a few pieces of garlic, ginger, and about 1 TBS of sliced green onion. Heat until fragrant — the heat shouldn’t be browning these ingredients.

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Add water, packaged chicken broth granules or flakes or crystals — I can’t read the package. Add some dark soy sauce — about 1 tsp. Not the soy sauce we Americans are used to –go to the Asian market and get the dark soy sauce — it’s thicker like syrup. Dark Soy Sauce Dark Soy Sauce

Keep adding the chicken broth, sea salt, and a pinch of sugar to taste. When it tastes good to you, add the broccoli, the water should be boiling at this point and continue to boil. Let that get somewhat cooked, then add the mushrooms and the hard bean curd. Cook for another couple of minutes. Crack the eggs and gently drop into the soup one at a time. Stir maybe once or twice. Mostly don’t stir, just let it boil. Add the soft tofu and the spinach last. I think she also added this other sauce — look at the photo. I can’t read this either. Definitely not soy sauce. More bitter. Just a quarter tsp.

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When the flavors have come together and the broccoli has a nice color — not too soft, just slightly steamed, it’s ready!

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