This is the third recipe from my SPRING SOUP series.
I am always enamored with these white ribbons prettily floating atop. When I started chowing it down, I would find myself comforted with this soup.
Indeed, the simplest foods are sometimes the best tasting foods. Despite its simplicity, egg drop soup is a warm delight.
Eggs, cornstarch, and a flavored broth are the three basic ingredients you’d ever need; or even two if you nix the cornstarch that helps thicken the soup.
Yet you can add some more into it—ingredients like tofu, mushrooms, bok choy, bean sprouts, corn, shredded meat…anything that you can possibly imagine!
That’s just how versatile egg drop soup is.
A few tips to share before trying this recipe out:
A bit of cornstarch in the eggs inhibits protein bonds, thus keeping eggs from getting rubbery and overcooked.
I also highly recommend using homemade chicken stock or bone broth; it does wonders of course.
And lastly, this is not a soup that you can keep long, so serve this soup right away; straight from the pot to serving bowls and eat it as soon as it is cool enough.
- 4 cups chicken broth, divided
- 1/8 teaspoon ground ginger
- 2 tablespoons chopped fresh chives
- 1/4 teaspoon salt
- 1 1/2 tablespoons cornstarch
- 2 eggs
- 1 egg yolk
- Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
- In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.
Recipe adapted from AllRecipes.com.
WHAT’S YOUR STORY?
What’s your favorite comfort soup? Wanna share a recipe or two?