Egg Drop Soup
A recipe for Egg Drop Soup from the cookbook, (Serious) New Cook! This quick and easy soup pairs a savory chicken broth with egg ribbons.
Servings 4 Cups
Ingredients
- 4 cups chicken stock preferably homemade
- 1 teaspoon fresh ginger finely grated
- 1/2-1 tablespoon soy sauce depending on how dark and salty yours is
- 1 tablespoon cornstarch
- 3 large eggs
- 1 tablespoon toasted sesame oil
- Salt
- Black pepper
- 2-3 scallions sliced (or substitute a small bunch of chives, chopped)
Instructions
Heat the broth:
- Bring the stock and ginger to a boil in a medium saucepan over high heat.
Thicken the broth:
- In a small cup or bowl, thoroughly stir together the soy sauce and cornstarch.
- Whisk the cornstarch slurry into the boiling broth. Reduce the heat to medium and cook until the broth is slightly thickened, 1 to 2 minutes.
Whisk the eggs:
- In a medium bowl, lightly whisk the eggs, sesame oil, and 1/2 teaspoon salt. You want to break up the eggs, but it's nice to keep a tiny bit of separation between the whites and the yolks.
- Transfer to a liquid measuring cup.
Add the eggs and serve:
- Remove the saucepan from the heat.
- Pour the eggs into the hot broth in a slow stream, stirring gently but constantly to scatter the eggs as they cook.
- Taste and adjust the seasonings, adding a pinch of salt and crack of pepper, if needed.
- Ladle the soup into bowls, top with sliced scallions, and serve.