I love eggs. I love soup. And I’ve always loved egg drop soup, just never tried to make it. This week on a whim, I decided to do a little research and see how hard it was. As it turns out, it’s not hard at all. In fact, it’s ridiculously easy!
Ridiculously Easy Egg Drop Soup
4 c. chicken broth
1/4 t. ground ginger (even if you don’t like ginger, trust me)
2-3 T. chives or chopped green onions (either option is tasty)
white pepper (optional, I don’t like it, but several of the recipes I consulted listed it)
soy sauce (just a splash)
1 1/2 T. cornstarch
In a medium stockpot, bring the chicken broth to a boil and add the ginger, salt, white pepper (if desired) and chives (or green onions). Reduce the heat to medium.
Note: If you don’t have chicken broth on hand, you can always “make” some with chicken boullion cubes and water. If you’re going that route, use 2 cubes.
In a small bowl, whisk the cornstarch with 1/4 cup of water until smooth, set aside. Pour the cornstarch/water mixture into the broth and stir well (this just helps thicken it up a little). Rinse out the small bowl you used for the cornstarch (fewer dirty dishes), and crack the eggs in it and whisk. Slowly add the eggs, using a whisk or spoon, to the chicken stock and stir. Repeat until you have the desired amount of egg “threads” (I ended up using 3/4 of the egg mixture). Add just a splash of soy sauce and season with salt and pepper to taste. Keep in mind that the broth is salty by nature, so, although I’m a salt freak, season carefully and taste as you go.
Pour into bowls and serve. Ridiculously easy, right? I told you so. Now that I’ve made this warm, delightful soup from scratch, I’ve been kicking myself for ever paying for a bowl… It takes less than 10 minutes to make AND it’s delicious. Might be my new favorite go-to dinner!
Any other egg drop soup fans out there?