Guest guest Posted March 1, 2009 Report Share Posted March 1, 2009 Thanks Audrey! I will also include the white pepper, because I can taste it in the restaurant version. You might want to try it with white pepper too, it is a common used spice in Chinese cooking. I keep dried shitakes in the pantry and will add the soaking water too. , Audrey Snyder <AudeeBird wrote: > > Somebody sent a recipe to this group, " Egg Drop Soup for One, " that I > changed some. I've played around with using fake chicken seasoning or > vegetable stock, etc. I feel like this is the most authentic version I've > made: > > 1 cup boiling water > 1 fake chicken boullion cube -- or 1 tsp McKay's vegetarian chicken > seasoning > 1 egg, stirred with a fork > 1 or 2 shiitake mushrooms, diced (I used fresh, but I bet dried would work > great, too) > 1 green onion, chopped > > Dissolve the seasoning in the boiling water, then add egg slowly while > stirring. Add mushroom and garnish with green onion. > > I make recipes slightly different every time I make them -- sometimes I add > a little soy sauce (less than a tsp). I thought the shiitake mushrooms were > a huge flavor booster. I think one recipe I saw called for white pepper, and > while I love white pepper (usually on mashed potatoes), I didn't think it > added anything to the flavor of the egg drop soup, so I usually omit it. I'm > curious about sesame oil, I've heard that just a little sesame oil adds a > good oriental flavor. I'll have to play with that. I feel like veggie stock > makes a tomato-ey flavor and kind of takes over the taste of the egg, etc. > Hope this helps! > > Audrey S. > > On Sun, Mar 1, 2009 at 9:13 AM, rosetalleo <rosetalleo wrote: > > > Audrey, would you please tell us how you make the egg drop soup? I miss > > those too... > > > > --- In <%40>, > > Audrey Snyder <AudeeBird@> wrote: > > > > > > Mexican restaurants are my favorites, too Seems silly, but one of my > > > favorite things to get is just a cheese quesadilla with lots of pico and > > > guacamole. > > > > > > I used to love egg drop soup -- then realized it's usually made with > > chicken > > > stock. I make my own at home now, I was surprised how easy it is. I make > > it > > > fancier by putting in shiitake mushrooms and green onions -- yum! > > > > > > I have found that older women waitresses usually seem to know better > > what's > > > in the food, too. And usually the ones that seem willing to go ask the > > chef > > > what's in a certain dish are teenagers, of both sexes -- which I really > > > appreciate! > > > > > > > > > Audrey S. > > > > > > On Sat, Feb 28, 2009 at 10:02 PM, Kathleen Pelley <kmpelley@>wrote: > > > > > > > > > My husband [an omnivore] and I eat out a lot. I have been a > > > > vegetarian for 30+ years. So, I had adapted pretty well--I have > > > > travelled all over and managed to eat out very well. > > > > > > > > However, when I acquired lyme disease, I developed a gluten allergy. > > > > That made it very very difficult to eat out. In " standard " American- > > > > style restaurant, I am pretty much stuck with salads without dressing > > > > [most commercial salad dressings contain gluten]--I never liked > > > > salads to begin with. However, Mexican and Chinese restaurants are > > > > my favorites--yes, I know there usually is gluten in most soy sauce, > > > > but my doctor says the amount is miniscule and I do not have celiac > > > > disease. > > > > > > > > I know not to order soup in a Chinese restaurant because it usually > > > > contains chicken stock. In some college towns, you can get wonderful > > > > spicy vegetarian Chinese soups. My basic Chinese restaurant favorite > > > > is simple stir fried tofu, vegetables, and rice. I need nothing more. > > > > > > > > In Mexican restaurants, I usually order a bean and cheese taco [with > > > > a soft corn tortilla] and that usually comes with beans and rice. I > > > > have found that I am better off with green sauce made with tomatillos > > > > because the " red " sauce tends to be thickened with flour. I know > > > > that refried beans often use lard--I usually don't question that. It > > > > does not make me sick like chicken soup does so I just live with it. > > > > I make mine @ home with butter or olive oil--yes, I know, not very > > > > authentic. > > > > > > > > My experience is that some waiters and waitresses are very > > > > knowledgeable about food and some are not. You can usually tell if > > > > they know little about the food they are serving--I know this is > > > > sexist/age-ist, but older women waitresses tend to the most > > > > knowledgeable. > > > > > > > > Kathleen > > > > > > > > We went to a favorite chinese place and ordered. We were told the > > > > gravy was made with vegetable stock. I was skeptical. When we got > > > > there to pick it up they were making us a special gravy since when > > > > she checked it did have chicken stock. > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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