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"Easy Weeknight Dinner"

Egg Drop Soup, Easiest & Tastiest Ever!

June 22, 2018 By Eleanor Hoh Leave a Comment

Looking for an easy, quick appetizer when you throw a dinner party?  Egg Drop Soup is your answer, I learned to make it from my mom.  It looks gourmet but it’s the Easiest & Tastiest Ever! Now I am hooked and keep making this soup when I give dinner parties.   

I think the tomatoes must’ve been my mom’s little addition!  She’s a good one at improvising, I learned that little trick from her. So, go ahead, make it your own by adding or omitting. 

The egg component makes this a meal in itself, so you can have it as lunch or dinner by adding more egg and possibly frozen peas if you want. Not too many though, then it becomes chop suey, don’t get me started. It’s also a perfect weeknight dinner dish! 

Egg Drop Soup, the Easiest & Tastiest Ever! Never fails & only takes 10 minutes.

What I like about it?

  • I can make it ahead
  • it literally takes less than 10 minutes
  • the tomatoes give it a sweetness and pop of color
  • you can stretch this soup by adding more chicken stock and eggs!
  • never fails, ever!

So, I hope you’ll…

  • SUBSCRIBE to my Youtube channel to get notified of upcoming videos
  • COMMENT if you’ve made this before, what’s your version?
  • LIKE my video
  • click on DESCRIPTION, I’ve picked out some Yummies I know you’ll like to experiment with and there are a few more tips in there! 
  • Click on photo, it’ll take you to Youtube for the video!

TIPS:

  • cover beaten eggs and refrigerate till ready to use
  • Costco’s Kirkland chicken stock, IMHO is the best
  • if you don’t have beefsteak tomatoes, use 2 medium sized vine riped ones. If using plum, you’ll need 4-6
  • ginger is optional, I forgot to add in my video, it adds a nice spiciness and flavor
  • cornstarch is optional, I personally like my soup natural but your choice
  • do NOT add beaten egg to soup till right before serving.  This way you can reheat the soup without curdling the eggs
  • use nice colorful bowls and ceramic spoons, they make everything look and taste good!Serves 6;  Time: 10 minutes

Ingredients…
8 bowls of chicken stock
1 large ripe tomato chopped
1 large yellow onion, chopped
thumb size fresh ginger, shredded
1 tablespoon cornstarch whisked into soup

Garnish right before serving…
2 scallions, cut in thin rounds
bunch of cilantro, chopped
Toasted Sesame Oil
Salt to taste, not tamari cause it’ll make soup brown and not yellow eggy
2 beaten eggs

Wok Star way…

  1. Measure chicken stock in the bowl you are going to serve in. Heat soup in pot while prepping.
  2. Chop everything and leave on chopping board.
  3. Throw chopped onions, tomatoes and ginger to stock and let boil till soft, about 10 minutes.
  4. Switch off soup and cover till you’re ready to reheat.
  5. When reheated, swirl in beaten eggs with a fork or chopsticks.
  6. Add salt to taste, sprinkle a few drops of sesame oil
  7. Sprinkle scallions, cilantro and serve IMMEDIATELY

ENJOY! Would love to hear if you’ve made this soup before? And what’s your version like?

 

Filed Under: blog, Chinese cooking, Easy Weeknight Dinners, soup Tagged With: "Chinese food", "easy soup", "Easy Weeknight Dinner", "Egg Drop Soup"

Egg Drop Soup, Easiest & Tastiest Ever!

June 22, 2018 By Eleanor Hoh Leave a Comment

Looking for an easy, quick appetizer when you throw a dinner party?  Egg Drop Soup is your answer, I learned to make it from my mom.  It looks gourmet but it’s the Easiest & Tastiest Ever! Now I am hooked and keep making this soup when I give dinner parties.   

I think the tomatoes must’ve been my mom’s little addition!  She’s a good one at improvising, I learned that little trick from her. So, go ahead, make it your own by adding or omitting. 

The egg component makes this a meal in itself, so you can have it as lunch or dinner by adding more egg and possibly frozen peas if you want. Not too many though, then it becomes chop suey, don’t get me started. It’s also a perfect weeknight dinner dish! 

Egg Drop Soup, the Easiest & Tastiest Ever! Never fails & only takes 10 minutes.

What I like about it?

  • I can make it ahead
  • it literally takes less than 10 minutes
  • the tomatoes give it a sweetness and pop of color
  • you can stretch this soup by adding more chicken stock and eggs!
  • never fails, ever!

So, I hope you’ll…

  • SUBSCRIBE to my Youtube channel to get notified of upcoming videos
  • COMMENT if you’ve made this before, what’s your version?
  • LIKE my video
  • click on DESCRIPTION, I’ve picked out some Yummies I know you’ll like to experiment with and there are a few more tips in there! 
  • Click on photo, it’ll take you to Youtube for the video!

TIPS:

  • cover beaten eggs and refrigerate till ready to use
  • Costco’s Kirkland chicken stock, IMHO is the best
  • if you don’t have beefsteak tomatoes, use 2 medium sized vine riped ones. If using plum, you’ll need 4-6
  • ginger is optional, I forgot to add in my video, it adds a nice spiciness and flavor
  • cornstarch is optional, I personally like my soup natural but your choice
  • do NOT add beaten egg to soup till right before serving.  This way you can reheat the soup without curdling the eggs
  • use nice colorful bowls and ceramic spoons, they make everything look and taste good!Serves 6;  Time: 10 minutes

Ingredients…
8 bowls of chicken stock
1 large ripe tomato chopped
1 large yellow onion, chopped
thumb size fresh ginger, shredded
1 tablespoon cornstarch whisked into soup

Garnish right before serving…
2 scallions, cut in thin rounds
bunch of cilantro, chopped
Toasted Sesame Oil
Salt to taste, not tamari cause it’ll make soup brown and not yellow eggy
2 beaten eggs

Wok Star way…

  1. Measure chicken stock in the bowl you are going to serve in. Heat soup in pot while prepping.
  2. Chop everything and leave on chopping board.
  3. Throw chopped onions, tomatoes and ginger to stock and let boil till soft, about 10 minutes.
  4. Switch off soup and cover till you’re ready to reheat.
  5. When reheated, swirl in beaten eggs with a fork or chopsticks.
  6. Add salt to taste, sprinkle a few drops of sesame oil
  7. Sprinkle scallions, cilantro and serve IMMEDIATELY

ENJOY! Would love to hear if you’ve made this soup before? And what’s your version like?

 

Filed Under: blog, Chinese cooking, Easy Weeknight Dinners, soup Tagged With: "Chinese food", "easy soup", "Easy Weeknight Dinner", "Egg Drop Soup"

Easy Dinner: Grilled Duck, Stir Fry Brussels Sprouts

May 5, 2016 By Eleanor Hoh 3 Comments

This easy weeknight dinner idea involves a little cheating and ghee.  Duck may seem a rather opulent weeknight dinner but it’s really not. Grilling duck while stir frying brussels sprouts will get your dinner on the table in less than 30 minutes AND you’ll be showered with loads of compliments!  At least, that’s what happens every time I serve duck.
WokStar-duck-brusselsprouts
Ready cooked meats…but good ones without processed chemicals is key to success with the cheating and Costco carries some really good ones.  Some I’ve tried are octopus, Carnitas and of course Maple Leaf Farm ready cooked Duck, it’s actually cheaper at Costco than buying directly from them!
Notes on duck, ghee and wok…
Duck is very rich, so you only need half a duck for 2 people, it’s all meat, no bones at only $8.  The duck comes in 2 half portions with orange sauce for about $15.99, so no more paying $27 at a restaurant for half a duck.
Ghee, clarified butter is excellent for a stir fry, it can handle high heat, coats your meat or veggies with a glossy sheen and makes everything taste good.  This article, 15 Amazing Benefits of Ghee will change all the misconceptions about it and if you want to make ghee yourself,  take an Ayurvedic cooking class with my chef friend, Sabrina Dora Lopez of Vesta Foods, it was amazingly easy.  The Truth About Fats and Oils will debunk all the old myths, read this.
Please do NOT use a nonstick pan or nonstick wok to cook in, it cannot handle high heat!  If you don’t have one of my lightweight, thin walled cast iron wok and gas stove setup, I’d rather you use a stainless steel pan or even pot to stir fry in.
Ingredients:
2-4 cloves garlic and 2 slices ginger shredded
6 grape tomatoes, halved
4 handfuls of brussels sprouts chopped
1 tablespoon ghee
dash of San-J tamari
dash of medium sherry
orange sauce heated for duck
Step by step how to…
1.  set underside of duck on a grill rack on a baking tray, use top shelf to broil till golden crispy
2.  wash & chop tomatoes and sprouts
3.  thwack garlic and ginger
4.  crank up your cast iron wok on high
5.  add ghee
6.  add garlic and ginger, then sprouts, hold the tomatoes.
7.  when sprouts are nicely covered with ghee, add about 2 tablespoons of water and cover with wok lid to steam fry. When texture is how you like your sprouts, add in tomatoes, add dash of tamari and sherry, swish around till tomatoes blister and soften a little. You’re DONE!
8.  remember to check your duck and flip over to grill topside till golden crispy.
9.  while plating, heat up orange sauce and pour over duck, wow, dynamite dinner!
Last thoughts…You’ll feel like you’re eating at a high end restaurant.  Serve this on your first date and I guarantee you’ll be a hit. I’ve yet to try using the ready cooked duck in a curry or other ethnic dishes because I just want to devour the duck just like it is, it’s so good! Of course, you can stir fry other veggies to go with your duck but brussels sprouts go really well.
WokStar-chopped-brusselssprouts-ghee
WokStar-stirfry-brusselssprouts
 

Filed Under: blog, cast iron wok, Easy Weeknight Dinners Tagged With: "brussels sprouts", "Easy Weeknight Dinner", "grilled duck", "ready cooked duck", "weeknight dinner", cast iron wok, stir fry, weeknightdinner

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