Sunday, February 16, 2014

Egg Drop Soup

(4 servings)

This delicious soup can be on the table in minutes. The prep time is less than five minutes and all you really need to do is bring it up to a simmer, twice.

4 cups chicken broth, (1 qt)
2 - 3 tsp minced fresh ginger, to taste
2 - 3 green onions, sliced
1 - 2 pinches red pepper flakes
2 large eggs
2 tsp soy sauce
1  tsp sesame oil
1 tbsp corn starch
salt and pepper, to taste

Reserve about a 1/2 cup of the chicken broth. Set aside.

Combine the remaining broth with the ginger, green onions and red pepper flakes in a pot. Bring the mixture to a simmer over a medium flame.

While the soup is heating up, whisk together the eggs, soy sauce and sesame oil. Set aside.

When the soup reaches a simmer, pour the egg mixture slowly into the hot soup in a thin stream. Give everything a good stir.

Combine the cornstarch with the reserved chicken broth and stir the mixture into the soup. Allow everything to return to a simmer again. Taste and adjust the seasoning, if needed.

Remove from heat and serve.


Sippity Sup said...

Arghhh. I have been planning an egg drop soup recipe FOREVER. I was just waiting for the year of the egg to come around. This soup might not be as good with horse (year of the horse joke). Ha Ha? GREG

Rachel Cotterill said...

I keep finding recipes for this soup! I should really give it a try :)

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