December 23, 2014

Egg Drop Soup

This is a very basic recipe for egg drop soup that I know I will make repeatedly because it is so easy. When possible, use homemade stock for maximum flavor and health benefits.

Egg Drop Soup

4 cups homemade chicken stock
1/2 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon cornstarch or arrowroot powder
2 eggs, lightly beaten
2 green onions, chopped
Salt and white pepper, to taste

In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Bring remaining chicken stock, grated ginger and soy sauce to a boil. 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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