Egg drop soup is always a family favorite at our local Chinese restaurant. I really enjoy it with shrimp or other seafood. Since the soup is so easy to make at home, we started experimenting around with recipes that included some of our local panfish. This version includes crappie fillets, but any flaky, white-meat fish will work just fine. Just cut it into small, bite-sized pieces before adding it to the broth so that it cooks quickly.
I like a bit of spice with my soup, so we included sliced jalapeno peppers in this recipe. You can substitute dried Thai chili peppers that have been soaked in a bit of warm water to plump them up before adding to the soup.
With the addition of fish and rice noodles, this version of egg drop soup is a bit heartier than most. Serve it as an appetizer, a quick lunch, or even a light dinner.
6 cups chicken broth
½ cup green onions green and white sections diced into half-inch sections
1 tablespoon jalapeno slices or fresh jalapeno diced
1/8 teaspoon ground fresh ginger
1 teaspoon soy sauce
1 teaspoon Hoisin sauce
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
3 eggs beaten
4 ounces of dried cellophane rice noodles
Start by reserving ¾ cup of the chicken broth. Pour remaining broth into a large saucepan or small pot. Heat to boiling. Add ginger, green onions, salt and cellophane noodles. Return to boil.
Mix soy sauce, Hoisin sauce, and corn starch into reserved chicken stock. Beat well to dissolve corn starch. Set aside.
Add the fish to the boiling stock. Pour the chicken stock/corn starch mixture into the boiling stock and stir well. The fish will cook almost immediately, and the corn starch will start to thicken the mixture. Slowly drizzle in the beaten egg, stirring as you pour to evenly distribute the egg throughout the soup. The egg should instantly cook into long ribbons as you stir.
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