Egg Drop Soup
photo by Alan Leonetti
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 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
- Bring the 4 cups of chicken stock, grated ginger, sesame oil& soy sauce to a boil.
- In a small cup, make a slurry by combining the cornstarch& 2 tablespoons of chicken stock.
- Stir until dissolved.
- Slowly pour the cornstarch slurry into the stock& stir until thickened.
- Reduce heat to a simmer.
- Pour in the eggs slowly while continuously stirring the soup in the same direction with either a fork or a single chopstick.
- The egg will spread& feather.
- Turn off the heat& add the scallions.
- Lightly season to taste with salt& white pepper& serve immediately.
- I like to garnish the soup with wide, crisp Chinese noodles.
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Reviews
-
I used water and Sysco chicken broth base and added a little dab of ginger puree,kikkomon. Before the broth was heated, I dipped out some and added cornstarch in a slurry. I added the eggs first before the cornstarch, since I didn't want the eggs to float on top if it was too thick. Just a personal preference, I can regulate the amount of cornstarch mixture and not get it too thick. Then I lightly stir in one direction. Some times I drop in small diced sweet red pepper into the broth and cook just a minute before adding the eggs. This is very good. Thanks for posting.
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RECIPE SUBMITTED BY
Alan Leonetti
Albuquerque, New Mexico
I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.