Egg Drop Soup

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With a chicken stock broth, egg drop soup is surprising easy to prepare.

Ingredients

  • 4 C. chicken stock
  • 2 lg. slices fresh ginger
  • 2 lg. cloves garlic, smashed and peeled
  • 1 Tbs. cornstarch
  • 3 Tbs. water
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 1 lg. egg
  • 1 tsp. vegetable oil
  • 2 scallions, diagonally sliced
  • 2 Tbs. fresh chopped cilantro

Directions

Combine stock, ginger, and garlic in pot and simmer partially covered for 15 minutes. Discard ginger and garlic. Stir cornstarch and water together in a small bowl. Bring soup to a low simmer and add cornstarch mixture. Stir until soup is slightly thickened. Stir in salt and pepper. Whisk together egg and oil thoroughly in small bowl. Bring soup to a very low simmer and pour egg mixture in large circle on surface of soup. Once egg is set, gently stir. Stir in scallions and cilantro. Serve.

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