Egg Drop Soup (Happy Chinese New Year)
My son has been obsessed lately with preparations for the Chinese (Lunar) New Year. They’ve learned songs and made decorations at school and will be having a family potluck next week. To kick things off at home, we made paper lanterns and egg drop soup yesterday. He’s also asked for “uncut noodles” (symbolizing longevity) and fried dumplings or egg rolls.
Eggs — specifically tea eggs — are served to symbolize wealth and prosperity. Check out last year’s post on PBS Kitchen Explorers for more on the food traditions of Chinese New Year and an egg roll recipe. The Williams-Sonoma blog has a traditional three-course menu if you’re feeling more ambitious.
Recipe: Egg Drop Soup
Adapted from The Kitchn
- 2 cups chicken or vegetable broth
- 1/4 teaspoon ground ginger
- 1 tablespoon miso paste
- 1 or 2 eggs (see note)
- 1 tablespoon corn starch
- green onions, sliced
Whisk ginger into broth in a small saucepan. Turn to medium high and bring to a simmer. Lower heat to medium low, maintaining a gentle simmer, and whisk in miso paste until dissolved.
In a separate bowl, whisk together egg(s) and corn starch until smooth. Hold a fork across the bowl and slowly pour the egg mixture through the fork tines into the broth, using your other hand to whisk as you pour. Remove from heat and serve immediately, garnished with green onions.
Makes 4 small appetizer servings, or 2 larger bowls.
Note: I used two eggs which made a very thick soup. If you prefer more broth, just use one.
Cooking with Kids Tips: Little ones can help whisk together the egg and corn starch — older ones can whisk as you pour the egg mixture into the broth. It’s fun to watch the egg turn into little ribbons in the soup. And always let kids add their own garnish — my son doesn’t like extraneous green things, my daughter added some cheese. (And loved it!)
Are you doing anything with your kids to celebrate? Yes, getting take-out counts.