Photo: Asian Egg Drop Soup Recipe
Ingredients
- 4 cups prepared chicken stock, plus 2 tablespoons
- 1/2 teaspoon grated fresh ginger
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 eggs, lightly beaten
- 2 green onions, chopped, including ends
- Salt and white pepper, to taste
Directions
Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions. Season with salt and pepper, and serve immediately
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By Beckaibah
on December 05, 2012
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I believe adding saffron to the egg drop soup gives it that Pizazz y'all are looking for. Plus it also gives off more of the classic yellow color of egg drop soup. Sure saffron is expensive for so little, but it will give you a better results with your egg drop soup.
By After3Babies
Vancouver, BC
on July 22, 2012
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This is a great recipe for a asian soup base - although I prefer to add another 2 cups of water to the broth. And make sure you use low sodium broth (or homemade without a lot of salt! We usually make this to use up a few days of leftovers and the greens that are 12 hours shy of going off. Shredded chicken, pork, beef or fish; greens of any kind, a dash of sesame oil and some cilantro and this soup is a full meal - and super tasty!
By victoryj50
Conway, Ar
on February 14, 2012
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Quick and easy soup for Asian dinner night.
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