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…