Egg Drop Soup

Alan Leonetti's Note:

This is one of the most popular Chinese Soups and it's EXTREMELY EASY to make.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 2

• 4 cups chicken stock or 4 cups chicken broth, plus
• 2 tablespoons chicken stock or 2 tablespoons chicken broth
• 1/2 teaspoon grated fresh ginger
• 1 tablespoon light soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 3 eggs (lightly beaten)
• 2 scallions (chopped, including ends)
• salt
• white pepper
• wide and crisp chinese noodles (optional)

Directions:

1. Bring the 4 cups of chicken stock, grated ginger, sesame oil& soy sauce to a boil.
2. In a small cup, make a slurry by combining the cornstarch& 2 tablespoons of chicken stock.
3. Stir until dissolved.
4. Slowly pour the cornstarch slurry into the stock& stir until thickened.
5. Reduce heat to a simmer.
6. Pour in the eggs slowly while continuously stirring the soup in the same direction with either a fork or a single chopstick.
7. The egg will spread& feather.
8. Turn off the heat& add the scallions.
9. Lightly season to taste with salt& white pepper& serve immediately.
10. I like to garnish the soup with wide, crisp Chinese noodles.

Reviews

[Cooks4_6]

Very good variation of this recipe. Easy to make and delicious!

[allyedwards]

This recipe was really easy and delicious. The only change I made was by adding one chicken cube, mostly just for my personal flavor preference. Very filling for one, might I add! :]