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Egg Drop Soup
Food Management Staff
February 1, 2005
1 Min Read
FM Staff
YIELD: 20 servings
12 oz. onions, 1/4" dice
2 Tbsps. olive oil/vegetable oil blend
6 qts. water
8 oz. chicken base
1 cup, 8 Tbsps. cornstarch
1 cup, 8 Tbsps. water
1 tsp. ground ginger
1/4 tsp. white ground pepper
10 large eggs, whipped
12 oz. napa cabbage, shredded
3 oz. scallions, sliced thinly
1 lb. wonton wrappers
In a large saucepot or kettle, heat oil. Saute onions until translucent, approximately 3 to 5 minutes. Add 1st amount of water, chicken base, ginger and white pepper and bring to a boil.
In a separate bowl, combine cornstarch and 2nd amount of water, add slurry to boiling soup and mix until thickened. Pour eggs through a colander into soup and stir to create strands for soup. Remove from heat and add cabbage and scallions. Hold at 140°F or above for service.
Cut wonton wrappers into 1/4" strips and fry in 300°F oil until light golden brown. Drain well and use for garnish. Recipe from Sodexho Corporate Services.
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