Ingredients: |
Ingredients: 4 cups chicken broth, (or use 4 cups of water combined with 4 teaspoons of roasted chicken base)
½ teaspoon peeled and grated fresh ginger
2 teaspoons low-sodium soy sauce
½ teaspoon garlic powder
½ teaspoon toasted sesame oil
2 tablespoons cornstarch
2 tablespoons cold water
3 large eggs
salt, to taste
pepper, to taste
¼ cup thinly sliced green onions, optional, for garnish
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Directions: |
Directions:1. In a medium sauce pot (I use a 3-quart pot), whisk together the chicken broth, ginger, soy sauce, garlic powder, and sesame oil; bring to a boil.
2. While you are waiting for the broth to boil:
Stir together the cornstarch and 2 tablespoons of cold water in a small bowl until smooth and the cornstarch is completely dissolved; set aside.
Whisk the eggs until well-combined in a medium bowl (I like to use a liquid measuring cup with a pour spout); set aside.
3. Once the broth comes to a boil, give the cornstarch mixture a final stir (sometimes the cornstarch will clump on the bottom) and add it to the broth while stirring. Continue stirring until the broth has thickened slightly (this will only take a few seconds).
4. Reduce the heat to a simmer. At a slow to medium pace, stir the broth in either a clockwise or counterclockwise circular direction to create a bit of a whirlpool effect. Keep stirring as you slowly pour in the eggs. They will form thin, wispy ribbons as they hit the broth.
Note: Don't stir too fast here, as doing so can break up the eggs too much, causing them to break up and dissolve into the broth. The eggs must be added slowly. If you add them too fast, you can end up with large clumps instead of ribbons.
5. Remove the soup from the heat; taste and add salt and pepper as needed.
6. Stir in the green onions (if using); serve immediately. |
This recipe for Egg Drop Soup is from