Tuesday, July 21, 2015

Egg Drop soup

Originally posted by me in GlutenFreeRecipes Facebook group on September 23, 2014

Had a want for egg drop soup and not trusting the local restaurants on GlutenFree preparations decide to make a simple home version.
  • 2 cups chicken broth (made from bones and carcass of chicken dinners)
  • 4 chicken thighs skin and bones ...
  • 4-6 cups water (enough to cover)
  • 1 red onion
  • 4 eggs
  • GF soy sauce
  • Toasted sesame oil
  • 3 small Bok Choy
  • Cut up the red onion to chunks and place in pot with the bones and skins from the chicken thighs and enough water to cover. Roiling boil for 1 hour.
  • Filter out the thighs and onions leaving the broth and if needed add the extra broth from a previous chicken broth and bring back to boil for 10 min to reduce a little.
  • While waiting for the broth to boil:
    • Separate the yolks and whites of 4 eggs
    • Mince the meat of the chicken.
  • Add the add sesame oil, Bok Choy and minced chicken meat to the broth and reduce heat to low boil for 5 minutes.
  • Add in the egg whites stirring softly 3 min.
  • Add in yolks and stir softly another 2.
  • Add soy sauce to taste and enjoy.