Brooke’s Easy Egg-Drop Soup
By Jamie Deen
- Prep time: 5 minutes
- Cook time: 15 minutes
- Servings: 3 to 4
- 1 quart Homemade Chicken Stock
- 1 (1-inch) piece fresh ginger, thinly sliced
- 1 teaspoon reduced-sodium soy sauce
- ⅛ teaspoon ground white pepper
- 1 tablespoon cornstarch
- 2 large eggs
- 2 green onions
In a medium saucepan over medium-high heat, combine the stock, ginger, soy sauce, and pepper. Bring to a boil, ,then reduce the heat to medium and simmer for 10 minutes. Remove the ginger with a slotted spoon and discard.
In a small bowl, whisk the cornstarch in about ¼ cup of the hot broth to create a slurry. Pour the slurry into the pan of simmering stock, all the while whisking. In about a minute, the broth should thicken up. Turn off the heat and swirl the broth with a wooden spoon to create a whirlpool effect and slowly pour in the eggs. The eggs will cook in about a minute. Stir in the green onions just before you’re ready to sit down to eat.
Ingredient Note: Don’t be turned off my the cornstarch in the soup. It thickens up the soup to add a bit of viscosity.