Tuesday, March 10, 2015

Shiitake and Tomato Egg Flower Soup

     A New Take On Egg Drop Soup!
     This egg drop soup creation is pretty looking and it has a soothing gentle flavor!  The shiitake mushrooms give this soup a healthy appeal.
     Egg Flower Soup is another name for Egg Drop Soup.  The literal translation of the Chinese name of this style of soup actually refers to the flowery look of the egg in the soup.  The name Egg Flower Soup does look more appealing on a menu.
     Today's soup can be called a fusion cuisine item.  Anytime that succinct ingredients of two cultures are combined fusion is achieved.  Tomato and Italian Parsley are the key European flavors that are infused.  Some folks say that parsley has no flavor, but that is a fallacy.  Parsley has a gentle flavor and this herb mellows the flavor of anything it is added to.  Parsley also is a digestif and it helps to prevent gout.  Soup is not just good food, soup is medicine!
     Shiitake and Tomato Egg Flower Soup:
     This recipe yields one large serving of soup!
     By the time evaporation occurs, the volume of the soup will be enough to fill a 2 1/2 cup large soup bowl.
     Step 1:  Boil 2 3/4 cups of light chicken broth in a sauce pot over medium high heat.
     Add 1 minced small shallot.
     Add 2 to 3 shiitake mushroom caps that are thin sliced.
     Add 1/3 cup of diced plum tomato concass√©.  (peeled seeded diced tomato)
     Add 1 pinch each of sea salt and black pepper.
     Add 2 pinches of Spanish Paprika.
     Step 2:  Mix cornstarch and cold water together in a small bowl to make a slurry.  (about 2 tablespoons of each)
     Add a little bit of the corn starch and water slurry, while constantly stirring, till the soup thickens to a thin sauce consistency.
     Step 3:  Immediately reduce the temperature to medium low heat.
     Simmer the soup for ten minutes.
     Step 4:  Add 8 whole large Italian Parsley leaves.
     Step 5:  Place 1 egg in a small mixing bowl.
     Add 1/2 teaspoon of corn starch.
     Whisk the egg flower batter, till it is blended.
     *Make sure the that the soup is only gently simmering, before streaming the egg flower batter into the soup!
     Step 6:  Use a large spoon to stream long streaks of the egg flower batter over the surface of the soup.
     Let the egg flowers cook undisturbed for 30 seconds.
     Step 7:  Ladle the soup into a bowl.
     Garnish with an Italian Parsley sprig.
     *Serve this "a la minute soup" immediately!
     A delicious modern egg flower soup for a chilly day! 

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