Egg drop soup. Such a simple thing. Alluring. Traditional. Pleasing to the palate. Easy to create. But… if one is willing to buck against centuries of development and add a few simple Roman influences… a divine creation can be had. My recipe for two on a cruising yacht for a filling lunch in a remote anchorage, or as a dinner adjunct:
- Chicken broth: 3 cups. Use a good quality broth, not the bottom shelf stuff please…
- Dashi Powder, a bonito and kelp soup stock: 2 grams. Easily procured on Amazon or in most Asian markets. I use Awase Dashi Powder that comes in 6 gram packets (see below). Toss in about 2 grams, about 1/3 of a packet. Keep the remaining 2/3 for more soup. THIS IS A KEY ingredient to procure before leaving port.
- Garlic Powder: ¼ tsp
- Corn starch: 1.5 tablespoonsful
- Diced green onion tops: 3 tablespoonsful
- Orzo: 60 grams, or 2 ounces, (for youse non metric, non-digital scale peeps) I sometimes add 70 grams if I’m channeling my inner Italian
- Cayenne pepper: ¼ tsp
- 2 large eggs whipped up a bit with a fork
- Pecorino Romano: 2 tablespoonsful, finely shredded. Optional. I use this instead of salt.
- Salt to taste
The how to:
- Bring the chicken broth to a slow boil
- Whilst it is heating up add Dashi powder, garlic powder, cayenne pepper
- When the broth is hot add the orzo and stir it up a bit so it doesn’t clump together in a starchy mass. Set your timer for 6 minutes, 7 if you like it a bit past al dente. Stir every once in a while
- To keep boredom at bay while the brew is cooking, crack the eggs into a bowl and stir them up with a fork
- Add the green onion to the broth
- Place the corn starch in a container with a lid. Add 3 tablespoonsful of cold water, replace the lid and shake to dissolve. Add it to the broth and stir to thicken up the whole mess
- Slowly stir the soup and slowly pour the egg into the broth. Keep stirring a bit to create nice eggy tendrils
- Add the Pecorino Romano and stir
- Adjust flavor with a bit of salt if you feel you need to. I usually don’t.
Serve it up in nice bowls and enjoy…
2 thoughts on “Egg Drop Soup Meets Italy”
And where are you these days?
Sent from my iPhone
We were up in the San Juans for about 3 weeks bumping around and came back to Ludlow. Off to Boat Haven on Tuesday to start our battery install. then… if we can figure out what is wrong with our crane… off to Canada for a month or so. You know fixing the boat in exotic places… 😎 … Blair
On Sun, Aug 14, 2022 at 9:41 AM Northwest Boating Travels With Blair, Les, and Leo email@example.com wrote: