Warm up with the perfect pot of soup

Egg Drop Soup by Chef Terri Rees
Egg Drop Soup by Chef Terri Rees

GRAND RAPIDS, Mich. (WOOD) Winter chill is officially here, and it’s the perfect time of year for piping hot soup. Chef Terri Rees shares her ideas to get you cooking.

Hot & Sour Soup

Hot and Sour Soup by Chef Terri Rees
Hot and Sour Soup by Chef Terri Rees


    • 6 ounces chicken breasts, cut into thin strips
    • 1 quart chicken stock
    • 1 cup soy sauce
    • 1 teaspoon white pepper
    • 6 ounces bamboo shoots, cut into strips ( canned is perfect)
    • 6 ounces wood ear mushrooms, cut into strips ( or canned straw mushrooms, if woodear can’t be found)
    • 1/2 cup cornstarch
    • 1/2 cup water
    • 2 eggs, beaten
    • 4 ounces white vinegar
    • 6 ounces silken tofu, cut into strips


  1. Cook chicken strips till done. Set aside.
  2. Bring stock to boil. Add soy sauce, white pepper, bamboo, mushrooms and chicken. Stir. Let cook for 3 minutes.
  3. While cooking, in separate bowl combine cornstarch and water to make slurry. Add slurry a little at a time and stir until thick (all slurry may not be necessary, so add as much as necessary for desired thickness – I used about 3/4 of slurry).
  4. Add eggs while stirring and cook for 30 seconds or until eggs are done.
  5. Turn off heat. Add vinegar and tofu, give it a quick stir. Spoon into bowls and enjoy!

Egg Drop Soup

Egg Drop Soup by Chef Terri Rees
Egg Drop Soup by Chef Terri Rees

(from recipe.com)


Soup Ingredients

  • 4 cups (32 ounces) chicken or vegetable stock or broth
  • 1 tablespoon + 1 teaspoon cornstarch
  • 2 to 4 large eggs
  • Salt or soy sauce

Flavoring Extras (use one or all)

  • 1/2-inch piece fresh ginger, peeled and cut into rounds
  • 1 stem lemongrass, bruised
  • 1/2 teaspoon peppercorns
  • 2 star anise
  • 6 to 8 whole cloves
  • 1 cinnamon stick
  • 1 tablespoon soy sauce
  • 2 tablespoons miso

Soup Extras (use one or all)

  • 1/2 block (7 to 8 ounces) extra-firm tofu, cut into bite-sized pieces
  • 8 ounces mushrooms, thinly sliced
  • 1 bunch baby bok choy, thinly sliced
  • 4 spring onions, thinly sliced


  1. Warm the stock or broth: Pour the stock into a saucepan and place over medium-high heat. Put the smaller flavoring extras you’re using into a tea ball or spice bag. Add all your flavoring extras to the saucepan with the stock. Turn down the heat to medium-low and simmer for 15 minutes. Scoop out all the flavoring extras with a slotted spoon. Taste and add salt or soy sauce as needed.
  2. Add any extra ingredients: Add any soup extras to the stock and simmer for five minutes. Save some scallions for sprinkling on top of the soup at the end.
  3. Whisk cornstarch into the broth: Scoop out 1/4 cup or so of the stock and whisk it with 1 tablespoon of cornstarch in a small bowl. Whisk this back into the stock and let it simmer for a minute or two until the broth no longer tastes starchy.
  4. Whisk the eggs with cornstarch: Whisk together the eggs in a small bowl with the remaining teaspoon of cornstarch. Make sure your soup is at a bare simmer.
  5. Drizzle the eggs into the hot broth: Holding a fork over the bowl (see photo), pour the eggs slowly through the tines. Whisk the broth gently with your other hand as you pour. Let the soup stand for a few seconds to finish cooking the eggs.
  6. Serve immediately, topped with thinly sliced scallion

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