This is a recipe for the ubiquitous Chinese restaurant soup that you usually get free with your lunch specials. It's not a very exciting soup, but it is a comforting one. If you are used to eating this soup, you will be shocked at how easy it is to cook. The most difficult part about it is keeping the egg drops from turning into lumps. You manage that by stirring the boiling soup as you pour in the egg and it delightfully turns into lovely threads. This is also a delicate soup and can easily be made out canned chicken broth if you don't have any homemade. The seasoning is light - just a little Tamari and Sesame Oil - and the texture is soothing. It is the perfect soup for calming your nerves or your stomach and is a wonderful food for when you are sick. It's also a good starter before a Chinese meal and it looks much harder to make than it is. And, it takes only a little longer to make than waiting for the soup to boil!
Corn Egg Drop Soup - Chinese Restaurant Style
6 cups Chicken Broth (preferably homemade)
1 cup water
1 14.75 oz can Creamed Corn
3 eggs, lightly beaten in a bowl
3 Tablespoons Tamari
1 Tablespoon Asian Sesame Oil
Sprinkling of White Pepper
3 green onions, ends trimmed off and cut into fine pieces
Put Chicken Broth, Water and Creamed Corn in a pot and heat to boiling. Add in Tamari, Sesame Oil and White Pepper. Return to a boil and start stirring with a spoon using your left hand. Pour in the eggs very slowly until all in the soup. Let cook for another minute then sprinkle with the green onions and then serve.
Five Element Analysis
Soup is always considered a Watery food and the eggs, Tamari and Sesame Oil add even more of the Water Element. The chicken broth contributes the Wood Element and the Green Onions add in the Metal Element. The Earth Element is represented by the Creamed Corn. Only the Fire Element needs enhancing as the little bit of White Pepper is not enough. So be sure to serve something Fiery for the main course to create a Five Element balance.
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