EGG DROP SOUP with MISO

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EGG DROP SOUP

EGG DROP SOUP

One of my favorite soups is Egg Drop Soup. It is always a comforting soup to eat, very easy to make and very healing when dealing with a head cold and cough.

I made a few changes to the recipe making this soup a combination of several cooking traditions. There is the Chinese egg drop aspect and the Japanese aspect of the Miso. I also added a good quantity of Turmeric to the chicken broth and several traditional herbs such as thyme and garlic. So it’s a real coming together of traditions.

About three weeks ago, I started coughing real hard and had a head cold coming on, so, I pulled a whole chicken out of the freezer to use in making a healing chicken broth. The chicken was pastured finished and weighed about 4.5 to 5lbs.  I had purchased it at the Berea College Farm Store, in Berea, KY. http://bereacollegefarmstore.com/  Their pasture raised chickens are very full of flavor and have lots rich fat.

I simmered the chicken, with the herbs and about two Tablespoons of turmeric until it was tender, removed it from the pot, let it cool and then boned it out. The bones and fatty skin were put back into the pot, water was added to cover them and they were simmered until the bones were soft.

Cooking chicken down into broth.

Cooking chicken down into broth.

I cooled the broth, strained off the bones and picked out what little meat there was in the pot. I kept out about 4 cups of broth and heated the rest of it back to boiling. I then put the boiling broth into canning jars and I sealed them and put them into the refrigerator. This broth can also be frozen, which I do when I have plenty of freezer space.  I ended up with 6 quarts of broth.

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This recipe makes one good serving:

Mix about 2 TBL spoons of cool broth with a generous TBL of MISO. I use red miso just because I like the flavor. I buy this Miso at the Good Foods Co-op in Lexington, on Southland Dr.

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Heat 2 cups of broth.

While the broth is heating, scramble 1 egg.

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Once the broth is simmering, gently swirl the egg into the broth. It will be come very light and fluffy. It is a good idea to gently stir the soup once to make sure none of the egg sticks to the bottom of the pot.

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Once the egg is all cooked and very fluffy, turn off the heat and gently stir in the miso. The miso should never be heated very high or brought to a boil.

The soup is now ready to serve. A garnish of chopped green onions and a swirl of toasted sesame oil are good additions.

Savor every spoonful of this soup knowing that it not only tastes good but is good for you. It makes a great breakfast all by itself.

Cooking with Joy,

Karen

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