Asian Inspired Egg Drop Soup

This is a really simple soup, one that probably everyone loves and has their own version.  This is the one I use.  I didn’t have any scallions today, so had to make do without the crisp crunch they add.   But I still craved the comfort of a hot bowl of soup within mere seconds.

Asian Inspired Egg Drop Soup

Asian Inspired Egg Drop Soup

Asian Inspired Egg Drop Soup

  • 4 cups prepared chicken stock, plus 2 tablespoons – I use vegetable stock
  • 1/2 teaspoon grated fresh ginger – ground ginger if that is all you have
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 2 eggs, lightly beaten
  • 2 green onions, chopped, including ends
  • Salt and white pepper, to taste

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.

Take soup off the heat. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather.

Add the green onions. Season with salt and pepper, and serve immediately.

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