Egg Drop Soup with a flavorful chicken broth base and light wisps of egg throughout is a perfectly light and simple soup. The first time I made this soup, my kids went crazy over it and devoured every single sip. They requested it again the very next day for lunch.
I've made this soup a few times now and the recipe is quite versatile. It doubles nicely and the addition of an extra egg makes it a bit heartier as well.
Egg Drop Soup
recipe adapted from Tyler Florence and For the Love of Cooking
Yield: 6 small servings
5 cups chicken or vegetable stock
1/2 teaspoon freshly minced fresh ginger
2 tablespoons soy sauce
1/2 - 3/4 teaspoon kosher salt, adjust to taste
1/4 teaspoon white pepper, freshly ground black pepper will work as well, adjust to taste
2 tablespoons arrowroot or cornstarch, plus 2 tablespoons water
2 eggs, beaten
2 green onions, sliced thin
Combine the stock, ginger and soy sauce in a large pot and bring to a boil. Reduce the heat to a simmer and add salt and pepper to taste. Whisk together the cornstarch and water and pour into the simmering soup. Stir to combine and slightly thicken the soup.
Slowly pour in the beaten eggs, while stirring the soup in one direction. The egg will spread out and feather through the soup. Remove from the heat and add the green onions. Taste once more and adjust seasonings as needed. Enjoy!
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