Egg Drop Soup

Egg Drop Soup

from tarasmulticulturaltable.com
15 min
4 servings

A recipe for Egg Drop Soup from the cookbook, (Serious) New Cook! This quick and easy soup pairs a savory chicken broth with egg ribbons.

Ingredients

  • 4 cups chicken stock (preferably homemade)
  • 1 teaspoon fresh ginger (finely grated)
  • 1/2-1 tablespoon soy sauce (depending on how dark and salty yours is)
  • 1 tablespoon cornstarch
  • 3 large eggs
  • 1 tablespoon toasted sesame oil
  • Salt
  • Black pepper
  • 2-3 scallions (sliced (or substitute a small bunch of chives, chopped))

Directions

  1. 1

    Bring the stock and ginger to a boil in a medium saucepan over high heat.

  2. 2

    In a small cup or bowl, thoroughly stir together the soy sauce and cornstarch.

  3. 3

    In a medium bowl, lightly whisk the eggs, sesame oil, and 1/2 teaspoon salt. You want to break up the eggs, but it's nice to keep a tiny bit of separation between the whites and the yolks.

  4. 4

    Remove the saucepan from the heat.