Egg Drop Soup has long been a favorite of mine. I no longer remember my first bowl. It's as if egg drop soup has always existed, pre-memory, due to it being so good the thought of being without it is too traumatic. I would eat so much of the soup, I would never have enough room for anything else. My family began giving me rations instead of allowing me to have full access since I would fail to leave any for the rest of them. The warm, silky broth was just too pleasurable for me to dare leave behind. And the wontons. Oh, the wontons add a delicious, sensual crunch. Egg drop soup is irresistible.
I eventually learned to share. Then ventured on to other Asian foods I found even more enjoyable. Slowly as I got older, it wasn't something I ate very much anymore.
It all started with egg drop soup though.
While researching about real food on Food Renegade, I came across a recipe for egg drop soup. I knew right away this was a recipe I had to make. And the right way, too. It was almost too easy finding the local, organic ingredients for this soup. Obviously the egg drop soups gods wanted me back.
I was surprised how few ingredients were needed and how quickly the soup came together. As a child, I imagined a cauldron full of secret spices and endless stirring to create such a magical soup. And I couldn't believe my life would change again.
As soon as the soup had cooled, and I took the first sip from the spoon, time stood still. My whole body tingled with excitement from the warm, flavorful goodness. I never knew egg drop soup could taste like this - and it had been seemingly perfect before. I didn't even bother with the spoon after that first taste. I set the spoon on the table, grabbed the bowl on either side, and drank to my heart's content. I know the fresh ingredients made a world of difference, but the sesame oil is the star. The toasted aroma and smoothness it brings to the soup is outstanding.
It didn't even last 24 hours. I ate the whole thing. I'm not ashamed to admit it.
Whether as an appetiser or entree, you'll never look at egg drop soup the same way again.
Egg Drop Soup
1 medium onion, diced
4 stalks celery, diced
1 tbsp butter
8 cups chicken broth
1/2 tsp ground ginger
1/2 tbsp soy sauce
1 tbsp sesame oil
3 tbsp arrowroot powder (or cornstarch)
3 tbsp water
Melt the butter over medium-low heat and saute the onion and celery. Add the broth; then add the ginger, soy sauce, and sesame oil. Bring to a boil. Mix the arrowroot powder and water. Reduce the heat to medium-high and add the mixture. Cook for 5 min without vigorous bubbling, stirring occasionally.
Whisk the eggs together and pour into the soup - very slowly for thin ribbons and a faster drizzle for thicker noodles (but please do not pour it all in at once!). Serve immediately.
~Adapted from Food Renegade.