Today’s experiment: Egg Drop Soup
When I was a kid, our family went to Silver Palace Restaurant in Whittier for a lot of our family gatherings.
I remember the fish at the entrance, the super-friendly host named Bob (I hope he’s still working there, he was there when our family went back about 2 years ago), the whole fish with the googly eye and all, and egg drop soup.
Ever since then, every time we go to a Chinese or pseudo-Chinese restaurant, I look for the egg drop soup.
So when I found a recipe to make it, you betcha I bounced on that. It’s super simple to make too! And if you do the chemistry right, you get beautiful egg ribbons.
This recipe from The Kitchn (not a typo) gives a lot of possible variations to the soup, ranging from mushrooms and tofu to star anise and cinnamon. I preferred to keep it simple, so this time I stuck with ginger and soy sauce. But I’ve added veggies in before, and it’s a great way to use up any extra greens/mushrooms you’ve got lying around.
Hurray, childhood throwbacks 😀