However, it did come from “A” grandmother…just not mine.
When we lived in Seattle, the sweetest little (and I do mean little) Chinese young woman became my nail tech.
She worked in a very upscale beauty shop in Bellevue, Washington, which is just across Lake Washington from Seattle.
She had been in this country for about 15 years and she worked and saved her money to bring her Mother and Father from the remote recesses of China…to live with her and help her care for her two small children.
And of course, as is the usual case with Oriental cultures…Wendy’s mother brought with her many recipes gathered from her Mother and Grandmother.
Wendy fascinated me with stories about growing up in the farm country of China, living on the fruits and vegetables, harvested by her family.
And before I knew it…my nails were finished and I would long for the next installment at my next visit.
Especially the recipes. Wendy would have to translate the recipe amounts, etc and put them on paper for me because all the ingredients etc….were stored in her Mother’s memory.
It was interesting to note, that one of the first tasks her grandfather did when he moved to Seattle, was to plant a huge garden in Wendy’s back yard, and enlist the assistance of Wendy’s two children as he weeded and tended to the vegetables.
And so it goes……;)
One more interesting thing that brought a smile to my face was that her children did not really care for McDonald’s.
Wendy had taken them there and they didn’t like the hamburgers and fries. They went home and had vegetables and of course…soup! 😉
The trick with keeping the flavor of soup, Wendy told me….was a clear broth.
And the way to achieve the clear soup, so favored by many of us…was to cook the soup low and slow.
Especially if one had a piece of meat in the soup.
There are so many Chinese Restaurants here in our little town by the sea….and when the Captain and I go out to eat at one…you can be sure I order egg drop soup.
Which makes me ask myself why, because making egg drop soup is so easy and simple to make. 5 ingredients…how easy is that?
When I get a hankerin’ for a delicious cup of soup…or I am under the weather…Egg Drop Soup is 5 ingredients away…then in my pot, simmering away! 🙂
So please check out this recipe for Egg Drop Soup! It is eggcellent!
Ok, sorry about the joke! but you know me….a bit weird! 😉
If you like egg drop soup…please try this recipe. It is really not difficult to make and the flavor is sooooooo good!
- 4 cups chicken stock (make your own or buy the pre-made at your grocer)
- 2 tablespoons cornstarch
- 1 tsp. ground ginger
- 1/4 tsp. garlic powder
- 4 large eggs
- 1/2 tsp. sesame oil
- 2 green scallions, sliced very thin
- 1/4 teaspoon of salt
- 1/4 teaspoon of white ground pepper
- In a medium sized sauce pan heat the chicken stock to just boiling (I like to use Swanson but for this recipe I used a store brand and I didn't think it was a good as Swanson...just my opinion)
- Meanwhile, add the cornstarch to 2 tablespoons of cold water in a small bowl, mixing vigorously, being sure to remove all lumps
- Add the ginger and garlic powder to the cornstarch slurry and mix well
- Add the slurry mixture to the simmering chicken stock, stirring constantly until the slurry is incorporated into the chicken stock...and turn the heat up to a medium allowing the broth to boil.
- In a small pitcher or measuring cup, whisk the eggs together.
- Whisk the boiling broth as you pour the eggs slowly into the liquid, using a circular motion which will create ribbons.
- Your ribbons can be any size you choose, the whisking determines the size. I have used a small strainer to insure thin ribbons...it depends on how much time I have allotted for the egg drop soup that day.
- Once your egg ribbons are the size you like...slowly drizzle in the sesame oil and add 3/4 of the scallions, leaving the other 1/4th the green ribbons for the garnish
- At this point you may add salt and white pepper to taste.
- You may use 2 whole eggs and 2 egg whites if looking for a healthy option.
- I have used both grated fresh ginger and the ginger powder...it is just a matter of preference