Egg Drop Soup
From Gimme Some OvenYields 6 cups of soup
Ingredients
- 4 cups chicken or vegetable stock
- 2 tablespoons cornstarch
- 1 teaspoon ground ginger
- ¼ teaspoon garlic powder
- 3 eggs
- ½ teaspoon toasted sesame oil
- 3 green onions thinly sliced, plus extra for garnish
- ¼ cup whole-kernel or creamed corn optional
- salt and black pepper to taste
Instructions
- Whisk together stock (chilled or room-temperature), cornstarch, ginger and garlic powder in a medium sauce pan until smooth. Heat over high heat until the stock comes to a simmer, stirring occasionally.
- Meanwhile, whisk together the eggs in a small measuring cup or bowl. (I find the measuring cup easier for pouring.)
- Once the broth reaches a simmer, use a fork or a whisk to stir the broth in a circular motion, creating a “whirlpool.” Then slowly pour the whisked eggs into the soup as you continue stirring, in order to create long egg ribbons.
- Remove pan from heat. Stir in the sesame oil, green onions and corn (optional) until combined. Season with salt and pepper to taste, also adding a dash or two of more sesame oil if needed.
- Serve immediately, sprinkled with additional green onions.