Soup Up My Soup

Food and Stuff

DJ Jayro Soup Development Team: Week Seven – Egg Drop (it like it’s hot) Soup

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Dear Soup Development Team,

There are few cultures that celebrate soup more than the Chinese. Li Yu, a prominent poet and essayist during the Qing Dynasty (1644-1912), articulated his devotion to soup below:

“As long as there is rice, there should be soup. The relationship between soup and rice is like that between water and a boat. When a boat is stranded on a sandy bank, only water can wash it back to the river; rice goes down better with soup. I would go as far to say that it would be better to go without all main dishes than to have no soup.”

I can’t help but wonder if Snoop Dogg had this imperative in mind when he wrote his 2004 number-one hit single “Drop It Like It’s Hot” (forgive the non sequitur and just roll with it please):

I got a living room full of fine dime brizzles
Waiting on the Pizzle, the Dizzle and the Shizzle
G’s to the bizzack, now ladies here we gizzo

When the pimp’s in the crib ma
Drop it like it’s hot
Drop it like it’s hot
Drop it like it’s hot
When the pigs try to get at yea
Park it like it’s hot
Park it like it’s hot
Park it like it’s hot
And if a ni**a get a attitude
Pop it like it’s hot
Pop it like it’s hot
Pop it like it’s hot
I got the rolly on my arm and I’m pouring Chandon
And I roll the best weed cause I got it going on

Egg Drop Soup (蛋花湯), also sometimes referred to as Egg Flower Soup (that’s how it would directly translate from Mandarin), is one of my favourites, and it’s pretty easy to make. The below is a very close resemblance to Nina Simond’s version in her book Classic Chinese Cuisine:

Egg Drop (it like it’s hot) Soup

Heat one tsp of peanut oil (or other neutral oil appropriate for high temperature frying)

Cut a tomato into a ½ dice, mince the white part of a couple scallions (you can mince the green part and use it for garnish at the end), and add to the pan

After ten seconds of high temperature frying to the tomatoes and scallions, add three tbs of soy sauce, two tbs of rice wine/sake, and let sit for a minute

Add roughly four cups of chicken stock. You can buy chicken stock or you can make it if you’re feeling ambitious. I actually had about a quart I had saved; a few nights ago I made Mark Bittman’s Hainanese Chicken with Rice and there was leftover stock, so I used it here.

Add some Salt and Pepper to taste. You want to get the soup taste right at this point.

In a small bowl, mix five tbs of cornstarch into some water, then add it to the soup as a thickener. You can skip this step but it won’t taste as good.

Finally, lightly beat two eggs in a bowl. In one hand, swirl around the soup using a wooden spoon. In the other hand, slowly pour the beaten eggs into the flowing stream.

Serve immediately.

Before I go, a couple housekeeping notes:

I’m going to put these notes up on a blog so you can refer to them if you ever want to make these soups. The URL is

There is a new Ryerson Rebels DJ Mix up on the web for listening/downloading. The URL is . You can also subscribe to our Podcasts via Itunes by searching on “Ryerson Rebels.” I screwed up a few parts in the middle, and was trying to mix and talk on the phone at the same time towards the end, but it’s got some good songs, and a good workout tape if you are into that kind of thing.

“made from scratch”

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