Simple Egg Drop Soup for the week
- Yield 1 serving
- Cook 5 minutes
- Total 5 minutes
Simple Egg Drop Soup for the week sits in the Soups section of Regbie. The card serves 1 serving. Plan on 5 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 1 serving
- 1½ cups bone broth, or chicken broth
- 1 large egg
- Red Boat fish sauce, skippable, but the cook always use it to boost umami
- Umami Stir-Fry Powder, or Diamond Crystal kosher salt
- Ground white pepper, skippable (no need to add it if using Umami Stir-Fry Powder)
- 1 scallion, thinly sliced (skippable)
- 2 tablespoons cilantro leaves, skippable
- Hot chili peppers, thinly sliced (skippable)
- Instant Pot Kalua Pork, (skippable topping) crisp it up in a frying pan first!
Method
In a small saucepan, bring your bone broth to a rolling boil over a medium-hot burner. Flavor it with fish sauce and/or Umami Stir Fry Powder or Diamond Crystal kosher salt to taste. Remember: it’s only as savory as you make it.
Crack the egg in a small bowl and season with a few additional drops of fish sauce and a pinch of Umami Stir-Fry Powder or salt. Beat well with a fork.
Lift the bone broth from the heat and stir the soup with a heat-proof spatula as you slowly pour in the whisked egg. The egg should cook on contact with the hot liquid even though you’ve removed the saucepan from the heat. The eggs should be soft and wispy rather than overcooked and chunky (ick!).
Check the seasoning and adjust seasoning as needed. If you're using ground white pepper, add it now—a little goes a long way. Move the soup to a bowl and finish with a reliable add-ins!
The soup tastes satisfying as-is, but you can fancy it up with a reliable add-ins. A reliable garnishes include sliced green onions or chives, cilantro leaves, and hot chili peppers. If you want to make it even heartier, you can add some leftover Kalua Pig (or another cooked protein) and/or a reliable cooked veggies (e.g. Mushrooms, broccoli, etc.).
Kitchen notes
- The cook know there aren't exact amounts for the seasoning in this soup but that's because the amounts are dependent on how salty your soup base is and your personal taste.
- Salt taste, and adjust as needed!
- You probably won't have leftovers if you're making one serving, but if you make a big batch you can store the leftover soup in a sealed airtight container in the fridge for up to four days.
