Eggs Form White Ribbons In Egg Drop Soup

Dear Tina: We love to eat Chinese food, and especially love the soup they start the meal with. Do you know what it is called and/or have a recipe for it? The soup has a clear base, thick texture, with bok choy and other vegetables like peas, celery and corn, plus some white substance that could be tofu. I would love to be able to make it at home. Thanks a lot. - Nancy, Spokane

Dear Nancy: I believe the soup you are talking about is called Egg Flower or Egg Drop soup. The white substance is probably the cooked egg whites, not tofu. Here’s a basic recipe; you could cook any kind of vegetable you like in the broth before adding the cornstarch to thicken the soup and stirring in the beaten egg. I like to add a little soy sauce to my bowl before eating the soup.

Egg Drop Soup

From “The Gourmet Chinese Regional Cookbook” by Calvin B.T. Lee and Audrey Evans Lee (Castle, 1976).

1 teaspoon water

1 egg, beaten

1 quart chicken stock

1/2 teaspoon salt

1/2 teaspoon sugar

3 tablespoons cornstarch mixed with 1/2 cup water

Stir the water into the egg.

Bring the chicken stock to a boil. Add the salt and sugar. Stir in the cornstarch mixture. Remove from heat. Pour the beaten egg into the stock extremely slowly while vigorously stirring the stock.

Yield: 5 servings.

Nutrition information per serving: 44 calories, 2 grams fat (41 percent fat calories), 2 grams protein, 6 grams carbohydrate, 43 milligrams cholesterol, less than 1 gram dietary fiber, 753 milligrams sodium.

Dear Tina: I misplaced a recipe for a “color vision” cake. Am I ringing a bell with the name? I just remember reading how moist it was and realizing what a blessing boxed mixes are! Thanks. - Holly, Spokane.

Dear Holly: This recipe appeared in a story last April about the 50th anniversary of boxed cake mixes. The Color Vision Cake, developed by the Betty Crocker kitchens, uses the fruit gelatin powder of your choice to create a vibrant color and flavor.

Color Vision Cake

Recipe from General Mills.

1 (18.25-ounce) package pudding-included white cake mix

3 tablespoons dry gelatin powder from (3-ounce) package fruit-flavored gelatin; reserve remaining powder.

Frosting:

Reserved gelatin powder

1/3 cup margarine or butter, melted

3 tablespoons evaporated milk, or more as needed

3-1/2 cups powdered sugar

Preheat oven to 350 degrees. Grease and flour 2 (8- or 9-inch) round pans, or use cooking spray.

Prepare cake mix as directed on package, except add the 3 tablespoons of dry gelatin with the water. (Reserve remaining gelatin for frosting.) Divide batter between pans. Bake and cool as directed on package.

Meanwhile, beat reserved gelatin, margarine and evaporated milk in medium bowl on low speed 1 minute, scraping bowl constantly. Gradually beat in powdered sugar until smooth. If necessary, stir in additional evaporated milk, 1/2 teaspoon at a time, until spreadable.

Fill layers and frost side and top of cooled cake with frosting.

Yield: 12 servings.

Nutrition information per serving: 446 calories, 17 grams fat (34 percent fat calories), 4 grams protein, 71 grams carbohydrate, 67 milligram cholesterol, less than 1 gram dietary fiber, 381 milligrams sodium.