Egg Drop Soup

By lorik

Timing is essential in this recipe. Because the cornstarch will lose its thickening power if simmered too long, the remaining ingredients must be added quickly once the cornstarch goes into the pot. Egg drop soup will not hold and should be served immediately.

Ingredients

• Asian Style Chicken Broth:
• 1 (1/2-inch) piece fresh ginger, unpeeled, sliced thinly and lightly smashed
• 1 quart low-sodium chicken broth, defatted
• 1 medium scallion, halved lengthwise and lightly smashed
• For Soup:
• 1 quarts Asian Style Chicken Broth
• 1/2 tablespoon soy sauce
• Salt
• 1 tablespoon cornstarch
• 1 medium scallion, chopped fine
• 1 tablespoons fresh cilantro leaves, minced
• 2 large eggs, beaten
• Variation from Food 52:
• Simmer chicken broth. Add a few splashes of soy sauce, diced green onion and grated ginger.
• In a separate bowl, crack and whisk two eggs. Turn off the broth's heat. With a fork, semi quickly stir and drizzle in eggs using zig zags. Let sit for a minute and then serve.

Details

Servings 2
Adapted from americastestkitchen.com

Preparation

Step 1

Asian Style Chicken Broth:
1. Place all the ingredients in a medium saucepan. Bring to a simmer. Simmer gently for 15 minutes.

2. Strain the broth; discard the solids. Use the stock as soon as possible; the improvement offered by the additional ingredients is temporary.

For the Soup:
1. Bring the stock to a simmer in a large saucepan over medium-high heat. Add the soy sauce and salt to taste.


2. Combine the cornstarch and 2 tablespoons water in a small bowl and stir until smooth. Whisk the cornstarch mixture into the stock until it thickens slightly, about 1 minute. Stir in the scallions and cilantro.


3. Whisk the stock so that it is moving in a ­circle. Keep whisking as you pour the eggs into the stock in a slow, steady stream so that ribbons of ­coagulated egg form, about 1 minute. Let the eggs stand in the stock without mixing until they are set, less than 1 minute. Once they have set, break up the egg ribbons with a fork. Serve ­immediately.