Egg Drop Soup with Garlic Sauce Recipe

From Dorothy McNett's Recipe Book.

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Egg Drop Soup with Garlic Sauce

From Dorothy McNett's recipes at

2 - 4 cloves of garlic
1 small shallot
1 tablespoon honey or sugar, or use 1 - 2 dried dates
1 tablespoon rice wine vinegar
1/4 cup sunflower seeds or sesame seeds, or other seeds and nuts as desired
2 - 3 tablespoons water
pinch of sea salt
freshly ground pepper

4 cups chicken or vegetable broth
1 teaspoon ginger root, finely minced
1 tablespoon soy sauce
1 teaspoon sesame oil
few grindings of pepper
3 - 4 eggs, whisked well
fresh chives, sliced

In food processor or blender, combine the garlic, shallot, honey or dates, vinegar and seeds and blend to make a paste. Add the water to make it creamy. Add salt and pepper. Put into a serving bowl and set aside. In a large saucepan combine the broth, ginger, soy sauce, sesame oil and pepper. Bring to a boil, reduce heat and simmer about 5 minutes to develop the flavors. Whisk the eggs to combine the yolks and whites but not to make it "fluffy". Drizzle them into the simmering soup, stirring to make strands of the eggs. When eggs are cooked, usually just 30 - 60 seconds, stir in the garlic sauce to heat nicely Spoon into soup bowls and garnish with the snipped chives. (Or pass the sauce to let people dollop it in.)

Recipe created 2017-12-31.

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