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 fadec
Amarillo, TX.
on November 30, 2011
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One of my favorite soups when sick. Very fast and easy to make. I normally double the cornstarch to thicken the stock a little more. On occasion I also add about a 1/4 teaspoon of very finely chopped lemon grass to give it a hint of "something else".
By camille1197_107...
Rawlins, WY
on November 27, 2011
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Very yummy. Instead of pieces of ginger I squeezed a chunk of ginger in my garlic pressed and added a 1/2 tsp of ginger juice. And I sprinkled some green onions on it.
By dejaycox
south Texas
on November 04, 2011
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Awesome! Used low-sodium chicken broth make it a bit healthier. Husband inhaled it!
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