A nourishing Chinese soup made of simple ingredients like broth, scallions, ginger, garlic and eggs. The soup is made by streaming beaten eggs into boiling broth creating silky thin strands of cooked egg that float in the soup.
Egg Drop Soup
Ingredients Makes: 4 servings
5 cups chicken stock ~or~ vegetable broth *Try our recipes below!
1 tbsp soy sauce
1-2 green onions, thinly sliced + 1 green onion, thinly sliced (reserved for garnish)
2 garlic cloves, minced
2 tbsp fresh ginger, thin 1/2” matchsticks or julienne
sea salt to taste
3 eggs, + 1 egg white
1 tbsp arrowroot flour ~or~ cornstarch
Prepare the stock or broth. Warm the stock or broth in a large sauce-pot or dutch oven over medium-high heat until it comes to a boil then reduce to a low simmer.
Prepare soup ingredients. Clean and thinly slice the green onions, setting aside at least a third for garnish at the end. Mince a couple garlic cloves and cut the ginger into thin 1/2 inch matchsticks. Add the sliced green onions, minced garlic and julienned ginger to the stock pot. Add the soy sauce, sea salt and any other desired seasonings to the stockpot. Allow the stock to simmer for 15 minutes before giving it a taste test. Add any final seasonings to the stock to suit desired taste.
Thicken stalk. In a small sauce pan add the arrowroot flour or cornstarch. With a ladle scoop up just the broth, free from sliced onions and other seasonings. Slowly pour about 1/4 cup of the hot broth over the starch while whisking it to combine. Whisk the starch and broth until smooth, then whisk this back into the main stock pot and allow stock to simmer on low heat for a couple minutes.
Prepare the eggs. In a medium sized bowl break 3 eggs, separating the yolk from the white in one egg, setting the yolk aside. Remove any egg shells and then mix the 3 eggs + the 1 egg white until well combined. Transfer your eggs to a gravy dish for easier pouring.
Drizzle the eggs into the hot broth. Heat the broth up to a medium-high heat just until it begins to boil then reduce the heat to a low simmer. Wait a minute or so until the broth stops bubbling before adding the eggs. Hold a fork over the pouring part of your dish or drizzle just a small amount of egg slowly over the hot broth while stirring the broth gently, with the other hand, in a circular motion. The egg should cook immediately forming ribbon like strands. When all the egg has been poured out and cooked into long strands the eggs are considered dropped. Let the soup stand for a couple minutes, then add the reserved scallions to the tops of the bowls and serve then immediately. Enjoy.
Recipe shared by: J. Marshall
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