As the weather transitions from the rainy spring into a warmer summer (and it has certainly taken its time this year), I always start craving a soup that is lighter in both flavour and consistency. My favourite: Chinese fish maw egg drop soup.
It’s worth noting that many restaurants will offer this soup with crab meat in it – which you can also add. Just be sure to use real crab meat rather than the fake crab meat that’s available in most grocery stores, as the chunky texture won’t be a good match for this soup.
Whenever I make soup, I tend to make a large pot that will serve four to five people comfortably. If you need more or less, adjust the below ingredient proportions accordingly.
- 4 cups chicken stock
- 3 to 4 cups of dried fish maw, coarsely chopped
- 1 cup of dried shitake or Chinese mushrooms (or 5 fresh shitake mushrooms), chopped
- 3 dried figs (used whole)
- 1/3 cup of lotus seeds
- 2 eggs, lightly beaten
- 1 tablespoon of corn starch
- 1/2 teaspoon of pepper, or to taste
- 1/2 to 1 teaspoon of salt, or to taste Continue reading