Lately I have been on an Asian food kick. I always have a little voice in the back of my head that wants takeout, but then I remember all the mystery ingredients they use and I’m usually to lazy to drive to the restaurant. Ha! So at home take out it is. Now that I have a lifetime supply of pot stickers in my freezer I have been experimenting with different soups, salads, and side dishes to enjoy with them.
I initially didn’t know if I would share this soup so I just snapped a few pictures on my phone. I wasn’t sure how it was going to turn out, but I actually think it is better than any Egg Drop Soup I have ever ordered because there is a lot of egg, which some seem to be lacking.
Don’t fret is your soup doesn’t come out looking exactly like mine. My broth is on the darker side because I was using homemade chicken stock (sharing next week) and I added a few extra drops of soy sauce… yum, salt!
Just remember to keep stirring while adding the egg. Add as much egg as you desire and once you are done adding the egg walk away. Let it rest until you are ready to serve.
- 4 cups chicken broth
- 1 tbsp soy sauce
- 2 green onions, cut into 1 inch pieces
- 1 tsp grated ginger
- 2 garlic cloves, smashed but not chopped
- ¼ tsp salt
- 1 ½ tbsp cornstarch
- 4 eggs
- Bring chicken broth to a boil, add green onion, ginger, garlic cloves, and salt. Let boil 1-2 minutes and turn down to a simmer. Allow to simmer for 4-5 minutes.
- Using a handheld strainer fish out the green onion, garlic, and as much ginger as possible.
- In a small bowl remove ½ to 1 cup of broth, whisk in cornstarch until combined. Add back into stock, allow to simmer 2-3 minutes to thicken.
- Continue simmering broth. In a bowl beat eggs. While stirring broth in a clockwise pattern add beaten eggs in a slow, steady stream. Allow to cook undisturbed 1 minute.
- Serve immediately, garnished with additional green onion if desired.