It’s still winter and I need soup to keep me warm. Egg Drop soup is quick and easy to make. I’m pairing it with one of my favorite drinks, cold oolong tea. I totally recommend this tea (hot or cold) for any time of the year.
The Drink:
I grew up drinking oolong tea and I can say that hands down it’s my favorite tea when it’s prepared right. I like it hot or cold and I never add anything to it. I will admit that it can be hard to find really good oolong tea in parts of the United States, so I usually buy a ton of it when I find a good brand.
I went with Trader Joe’s Oolong Tea. Wegmans is another place that I find has really good oolong tea. Unfortunately I haven’t been able to find anywhere that sells it in big containers, so it’s just small bottles for now. This is a tea that I don’t recommend adding sugar to, as I think it ruins the delicate earthy texture.
Color: Good cold oolong tea should be a medium brown color.
Aroma: I think this tea has a slightly roasted smell to it, kind of earthy and smoky.
Taste: Light and delicate with earthy and floral notes.
The Food:
This is probably one of the easiest and fastest soups to make, though there is some technique involved. Don’t worry about getting prefect egg ribbons your first time making it (or even the 100th), it’s a delicate process. I still haven’t gotten it right 100% of the time.
What you’ll need:
- 2 cups of chicken broth
- 2 eggs
- Soy Sauce (to taste)
- 1 Tbs sesame oil
- 1 clove of crushed garlic
- Ginger (to taste)
- 1 tsp flour
- 1 tsp water
- Spring onions (optional)
Start by bringing the chicken broth, soy sauce, sesame oil, and crushed garlic to a boil. Add in the ginger by either grating it or thinly slicing it. Once the liquid has come to a boil, turn down to a simmer.
Mix the flour and water together. Add to the simmering liquid and allow to thicken for a minute.
Lightly beat the two eggs using a fork. Gently pour the eggs into the soup using the work to help make the eggs into long ribbons. Gently stir the soup to keep the ribbons in tact while preventing clumps from forming.
Chop up some spring onions, add a few to the soup. Allow to continue to simmer until the eggs are fully cooked, but not too firm. Serve with a few extra spring onions on top.
The Pairing:
It’s a beautiful flavor combination. The Egg Drop soup is warm with a rich umami flavor. Spring onions add in a sharp kick to the taste bugs. The earthy tea balances well with the warmth of the soup.
Level of Recommendation: Prefect for a cool day as a small meal or the first course in a larger dinner.
Cooking with Spirits 