Ingredients with Measurements:
- 4 cups chicken broth
- 1/2 cup Ci Ba La (Chinese pickled vegetable)
- 2 eggs, beaten
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
- 1 tablespoon chopped scallions
Special equipment needed: None
Step-by-step instructions:
1. In a pot, bring the chicken broth to a boil.
2. Add the Ci Ba La to the pot and let it simmer for 5 minutes.
3. In a small bowl, mix the cornstarch and water until smooth.
4. Slowly pour the cornstarch mixture into the pot, stirring constantly.
5. Let the soup simmer for another 5 minutes until it thickens slightly.
6. In a separate bowl, beat the eggs.
7. Slowly pour the beaten eggs into the soup while stirring constantly.
8. Add the white pepper and salt to the soup and stir.
9. Garnish with chopped scallions and serve hot.
15 minutes
Temperature: Medium-high heat
Serving size: 4 servings
Nutritional information:
- Calories: 70
- Fat: 3g
- Carbohydrates: 5g
- Protein: 6g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Ci Ba La can be substituted with any other Chinese pickled vegetable.
- Cornstarch can be substituted with potato starch or arrowroot powder.
Variations:
- Add shredded chicken or tofu for extra protein.
- Add sliced mushrooms or bamboo shoots for extra flavor.
- Use vegetable broth and omit the eggs for a vegan version.
Tips and tricks:
- Be sure to stir constantly when adding the beaten eggs to the soup to create the classic egg drop texture.
- Adjust the amount of salt and white pepper to taste.
- If the soup is too thick, add more broth or water to thin it out.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of chopped scallions on top.
Garnishes:
- Chopped scallions
Pairings:
- Serve with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Steamed vegetables or a side salad
Troubleshooting advice:
- If the soup is too thin, add more cornstarch and water mixture to thicken it up.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Be sure to store any leftover soup in the refrigerator and consume within 3 days.
Food history:
- Ci Ba La is a type of Chinese pickled vegetable that is commonly used in Sichuan cuisine.
Flavor profiles:
- The soup has a savory and slightly sour flavor from the Ci Ba La, with a creamy texture from the egg drop.
Serving suggestions:
- Serve the soup as a starter or as a light meal.
Related Categories
Cooking Method: N/A
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Region: Chinese
Taste: Savory, Umami, Mild, Comforting