4 cups chicken or vegetable stock or low-sodium broth (32 ounces)
Flavoring extras (optional, see below)
Salt, tamari, or soy sauce
Soup extras (optional, see below)
2 to 4 large eggs
1 tablespoon plus 1 teaspoon cornstarch, divided
Instructions
Warm the stock or broth. Bring the stock to a boil
in a medium saucepan over medium-high heat. If
using flavoring extras, add them to the saucepan
(put the smaller flavoring extras like peppercorns
in a tea ball or cheesecloth sachet first). Turn
down the heat to medium-low and simmer for 15
minutes. Remove and discard the flavoring extras.
Taste and season with salt, tamari, or soy sauce
as needed.
Add any extra ingredients and whisk the eggs and
cornstarch together. Add any soup extras (if using
scallions, save some for sprinkling on top of the
soup at the end) and simmer for 5 minutes.
Meanwhile, place the eggs and 1 teaspoon of the
cornstarch in a small bowl and whisk with a fork
until well combined.
Whisk more cornstarch into the broth. Place the
remaining 1 tablespoon cornstarch in a small bowl.
Scoop out 1/4 cup or so of the broth into the bowl
and whisk until the cornstarch is dissolved. Pour
this mixture back into the broth and let it simmer
for a minute or two until the broth no longer
tastes starchy.
Drizzle the eggs into the hot broth. Holding the
fork used for whisking over the bowl, pour the
eggs slowly through the tines, stirring the broth
gently with your other hand with a wooden spoon as
you pour. Let the soup simmer undisturbed for a
few seconds to finish cooking the eggs. Serve
immediately, topped with thinly sliced scallions
if desired.
RECIPE NOTES
Flavoring extras (use one or all)-
1/2-inch piece fresh ginger, peeled and cut into
rounds
1 stem lemongrass, bruised
1/2 teaspoon peppercorns
2 star anise
6 to 8 whole cloves
1 cinnamon stick
Soup extras (use one or all)-
1/2 block (7 to 8 ounces) extra-firm tofu, cut
into bite-sized pieces
8 ounces mushrooms, thinly sliced
1 bunch baby bok choy, thinly sliced
4 medium scallions, thinly sliced
4 ounces cooked ground pork
1 (15.25-ounce) can whole corn kernels, drained
Originally Submitted
8/19/2020
0 Out of 5 from
0 reviews
You can add this Egg Drop Soup recipe to your own private DesktopCookbook.