It’s November and Thanksgiving, one of my favorite holidays, is on the horizon. Any excuse to get together with family and friends and cook a ton of food and eat is my favorite holiday. However, I think one of my favorite things about Thanksgiving is the leftovers! I absolutely love leftover turkey sandwiches on white bread with mayo, salt, and pepper. But, once I have had my fill of those, I usually still have leftover turkey to cook with. Which brings me to the recipe I have developed to share with you. Egg Drop Soup with Roasted Turkey.
I have a deep love and fascination with Chinese take-out food. A few months ago, my favorite Chinese restaurant closed permanently. After getting over the initial shock and grief, I am on the search for a replacement. Sadly, I haven’t found one yet. But, in the meantime, I’ve been biding my time recreating some of my favorite dishes at home.
Egg drop soup isn’t something I usually order but, I have begun making it home to compliment my Chinese take-out inspired meals. It is surprisingly easy to make. The broth is usually flavored with ginger, garlic, and peppercorns. I have added star anise to mine to enhance the flavor a bit more and bring in some notes of Chinese 5-spice.
Cornstarch is an important staple of this recipe. It is whisked into the broth to ever so slightly thicken and give a little body to the finished soup. It is also whisked into the eggs allowing them to remain delicate and soft once they hit the hot broth.
Turkey isn’t something that you traditionally find in Chinese take-out cuisine but, since it is that time of year, I have been looking for ways to add it to my Chinese take-out at home. And, it goes surprisingly well in this soup. The star anise really compliments the turkey and rounds out the soup in a delicious way. I hope you enjoy!
Egg Drop Soup with Roasted Turkey
6 c. chicken stock
3” piece fresh ginger, peeled and cut into slices
4 garlic cloves, peeled and smashed
1 tsp. whole black peppercorn
2 star anise
2 dried bird’s eye chilies, or serrano
2 Tbsp. soy sauce
1 c. leftover roasted turkey, shredded
1 c. green peas
3 large eggs
1 Tbsp. cornstarch + 1 tsp. cornstarch
Pour the chicken stock into a saucepan and place over medium-high heat. Add the ginger, garlic, black peppercorn, star anise, bird’s eye chilies, and soy sauce.
Bring to a boil and then reduce heat to medium-low. Allow stock to simmer for 15-20 minutes.
Strain the broth into another saucepan and return to the heat. Bring back to a low simmer. Add the roasted turkey and green peas.
Scoop out about ½ cup of the broth into a small bowl. Whisk it together with 1 Tbsp. cornstarch until cornstarch is dissolved. Pour back into the saucepan and stir.
In the same small bowl, whisk the eggs with 1 tsp. cornstarch until eggs are completely beaten and cornstarch is dissolved.
Holding a fork over the saucepan, gently pour the egg cornstarch mixture through the tines, allowing it to form ribbons. Let the egg “set” for about 10 seconds and then stir to break them up as you like.