Chinese Egg Drop Soup

Soup, especially Asian soups can be so theraputic. Regardless of why I need a lift, when I have the egg drop soup at our local chinese restaurant it is without fail transformative. I will without a doubt feel more positive and happy. Of course I had to try to make egg drop soup so I wouldn't have to depend on myself going to a restaurant to enjoy it.

The first time I made egg drop I pretty much tasted it in my mind and added ingredients that I thought would go into it. I pretty much nailed the flavor I was looking for and have been doing minor tweaks to the recipe ever since. The most recent tweak is making homemade stock using chicken feet. Chicken feet are commonly used in Asian cuisine in stock but also as an appetizer or dim sum. The gelatinous properties of chicken feet are considered by many to strengthen nail and hair along with promoting general joint health.

Egg Drop Soup
Stock
1 1/2 pound chicken feet
1 inch cube ginger
3 green onion - cut in half
1 tbsp sesame oil
6 cups water

Finishing the soup
4 green onion
1 inch cube peel ginger
1 1/2 tbsp cold water
1 1/2 tbsp cornstarch
2 eggs
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp chili garlic paste
1 tsp salt
1/2 tsp ground white pepper
The first step to making a good stock is to boil the feet/bones for just a few minutes to release impurities. Fill a pot with water to cover the feet. Bring to a boil and allow to boil for a minute or two. Pour water and chicken feet into a strainer. Rinse the chicken feet. Clean the pan.

Return the chicken feet to the clean pan and add 6 cups water. Add the ginger, onion and sesame oil. Simmer for about 2 hours in a partially lidded pot. After you've simmered the chicken feet for a few hours, strain the liquid through a fine mesh strainer into another pan to separate the feet and other ingredients. After evaporation you will probably be left with about 4 cups of stock.

Finely slice 4 green onion on the diagnol. Finely dice 1 inch cube of peeled ginger. In a small bowl mix the cold water and cornstarch. In a separate small bowl beat the eggs with a fork.

Heat the strained stock in a pot to a simmer. Slowly add the cornstarch mixture, mixing continuously and bring the stock to a boil. Once the stock bowls reduce heat to a simmer. Add the green onions and ginger. Simmer for about 10-15 minutes. When you are ready to serve, drizzle the eggs slowly into the soup while stirring. This will create the egg ribbons that are so characteristic of egg drop soup. Add the soy sauce and sesame. Serve.

Comfort food at its best!