I remember back in high school, a buddy of mine would always be making egg drop soup. I do not ever recall trying it however, but I watched him make it and was blown away as to how easy it was to make, at least for a high school kid. He simply heated up some sort of canned stock in a bowl in the microwave, beat an egg, and drizzled the egg into the hot broth. Genius, right? Typically this soup is served in your standard Chinese American restaurants, however the simplicity of ingredients actually make this a super simple, and hearty soup to make.
Let’s get started.
Ingredients:
- 4 cups of chicken stock
- 1/2 bunch of green onions, finely chopped
- 1 tbsp corn starch
- 1 tsp sesame oil
- 2 whole eggs, beaten
- 1/2 tbsp soy sauce, optional
- salt, to taste
- cracked black pepper to taste
Reserve a quarter cup of the chicken stock and set to the side.
Add the remaining stock to a small pot, and bring to a simmer. Â Season with a pinch or two of salt, the same with the cracked black pepper. Stir, then add in the soy sauce and sesame oil.
Add the remaining chicken stock to a small bowl, then stir in the corn starch, and stir until it dissolves.
Pour the corn starch slurry into the stock, and give a good stir. This will thicken the stock a bit.
Slowly stir in the egg, and using a fork, stir in one direction. Continue stirring and let the eggs set.
[videojs mp4=”http://www.simplecomfortfood.com/wp-content/uploads/2014/01/eggdrop.mp4″ width=”320″ height=”240″]
When you are ready to serve, ladle in the egg drop soup into your serving bowl, and top with a generous amount of green onions.
The soup has velvety strands of egg, which are not very apparent in my picture (but trust me they are there), and the small amount of sesame and soy sauce balances this stock out just right. That along with the green onions make this a very comforting bowl of soup.
Egg Drop Soup
Ingredients
- 4 cups of chicken stock
- 1/2 bunch of green onions finely chopped
- 1 tbsp corn starch
- 1 tsp sesame oil
- 2 whole eggs beaten
- 1/2 tbsp soy sauce optional
- salt to taste
- cracked black pepper to taste
Instructions
- Reserve a quarter cup of the chicken stock and set to the side.
- Add the remaining stock to a small pot, and bring to a simmer. Season with a pinch or two of salt, the same with the cracked black pepper. Stir, then add in the soy sauce and sesame oil.
- Add the remaining chicken stock to a small bowl, then stir in the corn starch, and stir until it dissolves.
- Pour the corn starch slurry into the stock, and give a good stir. This will thicken the stock a bit.
- Slowly stir in the egg, and using a fork, stir in one direction. Continue stirring and let the eggs set.
- When you are ready to serve, ladle in the egg drop soup into your serving bowl, and top with a generous amount of green onions.
- The soup has velvety strands of egg, which are not very apparent in my picture (but trust me they are there), and the small amount of sesame and soy sauce balances this stock out just right. That along with the green onions make this a very comforting bowl of soup.