Egg drop soup is a type of soup where beaten eggs are slowly poured into the cooked soup. When barely set, the soup is stirred with a fork to form solid wisps of egg that remain distinct rather than turning the broth into a cloudy liquid.
This duck egg drop soup with corn and cabbage was cooked with broth made from leftover roast duck. We had roast duck one time, my husband wrapped the carcass in foil and put it in the fridge. When I got up the next morning, I took it out of the fridge, peeled off the foil, put the carcass in a pot, poured in water, added a whole onion and whole garlic and some peppercorns, and started simmering them all together (the procedure for making duck broth is outlined in the squash and potato duck soup recipe).
Two hours later, I strained the carcass and cooled it. Then, I proceeded to pick the meat. What I was able to salvage, I divided into two portions. The one with lots of skin and fat became the duck cracklings fried rice. The rest went into this duck egg drop soup.
- leftover meat from roast duck
- 6 to 8 cups strained duck broth
- 1/2 cup canned corn kernels (I used the remaining half for the fried rice)
- water from the canned corn kernels
- 1 cup shredded cabbage
- 2 eggs beaten
- salt to taste
- freshly ground pepper to taste
- finely sliced scallions to garnish
- fried garlic bits to garnish
Heat the broth. Add the duck meat, corn kernels and corn water. Season with salt and pepper. Bring to the boil, lower the heat, cover and simmer for about ten minutes to allow the sweet corn water and the duck broth to come together.
Add the shredded cabbage and simmer for another ten minutes.
Turn off the heat. Pour in the beaten egg in a thin stream. No dot stir for about ten seconds to allow them to partially set. Then, stir the soup.
Ladle the soup into bowls, garnish with onion leaves and toasted garlic bits.