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Post by JJ Judkins on Jun 13, 2011 17:28:10 GMT -6
Egg Drop Soup (China) Recipe courtesy Emeril Lagasse, 2007 Show: Emeril Live Episode: Starting Strong 6 cups reduced-sodium chicken broth 6 to 8 large spinach leaves 1/2 cup diagonally sliced green onions (about 4 small), divided 4 shiitake mushrooms, stems removed, wiped clean, and thinly sliced 1 teaspoon soy sauce Pinch ground white pepper 2 large eggs, lightly beaten In a medium saucepan or stockpot, bring the chicken broth to a simmer. Stack The spinach leaves on top of each other, and roll them up tightly. Thinly slice into ribbon-like strips. Add the spinach, 6 tablespoons of the sliced green onions, the mushrooms, soy sauce, and white pepper to the broth. When the broth begins to simmer again, gradually add the beaten eggs in a slow and steady stream.Use a fork or a chopstick to create shreds or ribbons with the eggs as they are stirred into the broth-this will shred the eggs into ribbons as they cook. Cook the soup for 1 minute more and remove from the heat. Ladle the soup into bowls and garnish with remaining 2 tablespoons of sliced green onions. Serve hot.
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