Rosetalleo - egg drop soup

[Guest guest]

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...

>

> <%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 <kmpelleywrote:

>

> >

> > > 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.

> > >

> > >

> > >

> >

> >

> >