I’ve been figuring what to do with the chicken stock that was sitting in my pantry when I came across this recipe: EGG DROP SOUP!! Normally, in my younger days, I would boil chicken broth, add an egg, top with chives and call it good. This recipe has changed me.
It calls for 2 eggs and 2 egg whites.. I suppose if you want to get fancy go ahead. I just added 3 eggs and called it good.
Top with green onions. Serve with rice. Eat with chopsticks (the rice, not the soup).
egg drop soup
- 4 cups good-quality chicken stock
- 2 Tbsp. cornstarch
- 1 tsp. ground ginger
- 1/4 tsp. garlic powder
- 2 large eggs
- 2 egg whites
- 1/2 tsp. sesame oil
- 3 green onions, sliced thin (about 1/4 cup sliced), plus extra for garnish
- 1/4 cup whole-kernel corn or creamed corn (optional)
- salt, to taste (I use about 1 tsp – I like my soup salty!)
- black pepper, to taste (I use about 1/4 tsp.)
Whisk together chicken stock (chilled or room-temperature), cornstarch, ginger and garlic powder in a medium saucepan until combined and no lumps remain. Heat over high heat until boiling, stirring occasionally.
Meanwhile, whisk together the eggs and egg whites in a small measuring cup or bowl. (I find the measuring cup easier for pouring.)
Once the broth reaches a boil, remove from heat. Then use a fork or whisk to stir the broth in a circular motion, while slowly pour the whisked eggs into the soup to create egg ribbons. Stir in the sesame oil, green onions and corn (optional) until combined. Season with salt and pepper to taste.
Serve immediately, topped with additional green onions for garnish.