EGG DROP SOUP
This restaurant-style Egg Drop Soup recipe only takes about 15 minutes to make, and it’s my absolute fave.

EGG DROP SOUP
YIELD: 6 CUPS OF SOUP
TOTAL TIME: 15 MINS 
PREP TIME: 5 MINS 
COOK TIME: 10 MINS

INGREDIENTS:
  • 4 cups good-quality chicken or vegetable stock
  • 2 tablespoons cornstarch
  • 1 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 2 large eggs
  • 2 egg whites
  • 1/2 teaspoon toasted sesame oil
  • 3 green onions, sliced thin (about 1/4 cup sliced), plus extra for garnish
  • 1/4 cup whole-kernel corn or creamed corn (optional)
  • salt, to taste (I use about 1 teaspoon – I like my soup salty!)
  • black pepper, to taste (I use about 1/4 teaspoon)
DIRECTIONS:
  1. Whisk together stock (chilled or room-temperature), cornstarch, ginger and garlic powder in a medium sauce pan until smooth. Heat over high heat until the stock comes to a simmer, stirring occasionally.
  2. Meanwhile, whisk together the eggs and egg whites in a small measuring cup or bowl. (I find the measuring cup easier for pouring.)
  3. Once the broth reaches a simmer, use a fork or a whisk to stir the broth in a circular motion, creating a “whirlpool”. Then slowly pour the whisked eggs into the soup as you continue stirring to create egg ribboons.
  4. Remove pan from heat. Stir in the sesame oil, green onions and corn (optional) until combined. Season with salt and pepper to taste, also adding a dash or two of more sesame oil if needed.
  5. Serve immediately, garnished with additional green onions.
DIFFICULTY: EASY CATEGORY: QUICK INGREDIENTS: CHICKEN STOCK, CORN, CORNSTARCH, EGGS, GARLIC POWDER, GINGER, GREEN ONIONS, SESAME OIL
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