Ingredients with Measurements:
- 4 cups chicken broth
- 1 cup water
- 1 cup tongcai (preserved vegetable)
- 3 eggs, beaten
- 1 tablespoon cornstarch
- 1 tablespoon water
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a pot, bring the chicken broth and water to a boil.
2. Add the tongcai to the pot and let it simmer for 5 minutes.
3. In a small bowl, mix the cornstarch and water until smooth.
4. Add the cornstarch mixture to the pot and stir until the soup thickens.
5. Slowly pour the beaten eggs into the soup while stirring gently.
6. Season with salt and pepper to taste.
7. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Boiling
Serving size:
- 4 servings
Nutritional information:
- Calories: 80
- Fat: 3g
- Carbohydrates: 8g
- Protein: 6g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Tongcai can be substituted with pickled mustard greens or sauerkraut.
Variations:
- Add sliced mushrooms or tofu for extra flavor and texture.
- Use shrimp or chicken instead of eggs for a heartier soup.
Tips and tricks:
- Be sure to stir the soup gently when adding the eggs to create the classic egg drop texture.
- Adjust the seasoning to your liking by adding more salt or pepper.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a garnish of chopped green onions.
Garnishes:
- Chopped green onions
Pairings:
- Serve with steamed rice or crusty bread.
Suggested side dishes:
- Steamed vegetables or a simple salad.
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, add more cornstarch and water mixture to thicken it.
Food safety advice:
- Be sure to cook the soup to a boiling temperature to ensure it is safe to eat.
Food history:
- Tongcai is a traditional Chinese preserved vegetable made from mustard greens that has been enjoyed for centuries.
Flavor profiles:
- The soup has a savory and slightly sour flavor from the tongcai, with a creamy and slightly sweet taste from the egg.
Serving suggestions:
- Serve as a light and refreshing appetizer or as a main dish for a simple and comforting meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese
Taste: Savory, Umami, Mild, Comforting