Molly Yeh’s Egg Drop Soup | Girl Meets Farm | Food Network

This is a nostalgic recipe for Molly, since it was one of the first things she ever learned how to make! She remembers her mind being blown when her mom showed her how the egg cooks directly in the soup. She starts with a rich homemade ginger chicken stock and finishes with fluffy ribbons of egg swimming throughout, loads of crispy wontons and a big spoon.
#MollyYeh #GirlMeetsFarm #FoodNetwork #EggDropSoup
#StreamOnMax for more #GirlMeetsFarm: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/43lLWZ1
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Egg Drop Soup
Recipe courtesy of Molly Yeh
Level: Easy
Total: 2 hr
Active: 20 min
Yield: 6 servings

Ingredients

2 pounds (908 grams) chicken backs and neck or wings or a combination
One 4-ounce (113-gram) piece fresh ginger, sliced
4 scallions, coarsely chopped, plus 2 scallions, thinly sliced, for garnish
1 head garlic, halved crosswise
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped
2 teaspoons whole black peppercorns
2 tablespoons soy sauce, plus more as needed
1 teaspoon toasted sesame oil
1 teaspoon granulated sugar
Kosher salt and ground white pepper, to taste
3 tablespoons (30 grams) cornstarch
6 large eggs
Chili oil, for drizzling
Fried wonton strips, for serving

Directions

For the broth: Into a medium Dutch oven, add the chicken, ginger, coarsely chopped scallions, garlic, carrot, celery and black peppercorns. Add cold water to cover the chicken by an inch (about 4 quarts/16 cups). Bring to a boil over high heat, reduce the heat to medium low and simmer, uncovered, for 2 hours, skimming any foam that rises to the surface as it cooks.

Place a large cheesecloth-lined colander over a large bowl or heat-resistant pitcher and strain the broth, discarding the solids. Transfer the broth to a clean pot. (If you have a cup or so of extra stock, save or freeze for another use.)

Bring the broth to a boil over medium-high heat. Reduce to a simmer and stir in the soy sauce, sesame oil, sugar and a good pinch of white pepper. Taste and add more soy sauce or salt, as needed. (The amount of soy sauce/salt is going to mean the difference between a good or a great soup, so don’t be shy. Add and taste until the soup is great.)

Pour 1/4 cup of room temperature water into a spouted measuring cup and whisk in the cornstarch until smooth. Slowly drizzle into the soup, stirring constantly. Simmer for 1 minute to allow the soup to thicken ever so slightly.

In the same measuring cup, beat the eggs well with a pinch of salt. Stir the broth in a clockwise motion (or counter clockwise – the direction doesn’t matter and much as slow, consistent stirring) with one hand and slowly drizzle in the egg mixture with the other, creating flowing cloudlike strands of egg. Once all of the egg is added, turn off the heat and let the soup sit for a minute to finish cooking the egg.

Ladle into bowls and garnish with the thinly sliced scallions, chili oil and fried wonton strips. Serve immediately.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

Molly Yeh’s Egg Drop Soup | Girl Meets Farm | Food Network

Read More