I don’t know that I’ve actually ever had Egg Drop Soup so I really don’t know why I had a sudden need to make Egg Drop Soup. I just seemed so interesting. The thickened broth; the threads of egg, the green onion and ginger. Tantalizing! Plus, my stomach has been upset for a few days and I thought this would be a nice soothing meal for my tender tummy.
This soup required a pit stop at the grocery store on the way home for corn starch, green onions, and a couple other things. I got distracted by a friend. I decided to buy lottery tickets. I had to go see my neighbor’s new tiny dogs. So now, here I am, ready to share this very delicious soup with you. This is a bit fussy. Evidently you can have issues if you add the corn starch after the egg or switch directions while stirring in the egg or add it to fast. So don’t do those things.
Egg Drop Soup
1 quart chicken broth (1/4 cup reserved)
2 or more TBSP corn starch
2 eggs, beaten
1 TBSP soy sauce
1/2 tsp ginger
3 chopped green onions
4 ounces canned mushrooms
4 ounces sliced water chestnuts
1. Bring the chicken broth (minus the 1/4 cup), soy sauce and ginger to a boil.
2. In a separate bowl, combine the 1/4 cup of broth with the corn starch until the corn starch is dissolved.
3. When the broth has come to a boil, slowly add the corn starch and broth combination, stirring while you do. The broth should start to get a little thick.
4. Lower the heat to simmer and slowly, stirring the whole time IN ONE DIRECTION, add the beaten eggs. As the enter the broth they will cook and form these pretty little feathery threads. I kept stirring for a minute to make sure the eggs weren’t clumpy. They won’t be if you’re slow and gentle.
5. Add the green onions, mushrooms and water chestnuts and heat through.
I took some to my neighbor with the two new tiny dogs. She has been been everywhere and done everything. She tasted it and immediately declared it better than any she’s had in any Chinese restaurant anywhere.
Not too bad for a first effort.