Recipe courtesy of Gale Gand

Hot and Sour Egg Drop Soup with Quail

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  • Total: 2 days 40 min
  • Prep: 2 days 15 min
  • Cook: 25 min
  • Yield: 4 servings
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Chinese Marinade:

1/2 cup maple syrup

1 stalk celery, diced

1 medium carrot, diced

1 medium Spanish onion, diced

1 tablespoon fresh ginger, minced

1 tablespoon garlic, minced

1/4 cup coriander, chopped

1 teaspoon crushed black peppercorns

1 tablespoon dry sherry or Marsala

1 tablespoon sesame oil

4 tablespoons soy sauce

3 quail, deboned

Peanut oil for deep frying

Hot and Sour Egg Drop Soup:

1 1/2 cups chicken stock

1 bulbs shallots, cut in thin rings

1 teaspoon fresh ginger, finely julienned

1 cup black tree ear mushrooms, or wild, finely sliced

1/2 cup Shiitake mushrooms, finely sliced

1/2 roasted red bell pepper, julienned

1/2 cup tomato con casse (tomatoes peeled, seeded and chopped)

2 pieces hot red Thai chilis or any Mexican chili

1 teaspoon sugar

1/2 tablespoon Parmesan, preferably Reggiano, grated

2 whole eggs

1 teaspoon sesame oil

Balsamic vinegar, good quality

Chives, minced, for garnish

Coriander, chopped, for garnish

Pinch white pepper


  1. Combine all the marinade ingredients in a bowl. Add quail and refrigerate for 2 days. Remove quail from marinade and pat dry. Heat peanut oil over medium heat and deep fry for 8 minutes, or until outside is brown and crispy. Remove from oil. Drain and cut quail into pieces and set aside. 
  2. To make soup: Combine all ingredients, (except cheese, eggs, sesame oil and garnish) in a heavy bottomed pot and bring to a boil. Cover and simmer for 8 to 10 minutes. Bring back to a boil. Whip together Parmesan cheese and eggs, and drop into soup along with quail. Gently stir. 
  3. Garnish with sesame oil, vinegar and herbs.
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