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Wednesday, October 8, 2014

Egg Drop Soup

For day 8 of Soup Month 2014 we have a simple but delicious Egg Drop Soup.  Sometimes a simple soup is just what you need after a long day at work, and this soup is one of my favorites just for that reason.  It's ready to serve in just a few minutes.

This delicate soup tastes great on its own but if you prefer a bit more spice, a generous dash of Sriracha sauce can be added, or you can increase the amount of white pepper.  We did not add any extra salt to this recipe since there is plenty of salt in the chicken broth, but you can adjust this to your own taste at the end of the recipe and add a bit of salt.  If you are watching your sodium intake, low-sodium chicken stock can also be used in place of the regular.

Serve this soup with a few Homemade Shrimp Egg Rolls on the side for a delicious Asian meal that tastes even better than carry out.  Enjoy!!

6 cups  Chicken Broth, refrigerated
3-1/2 tb  Cornstarch
1-1/2 tsp  Fresh Ground Ginger
1/4 tsp  Garlic Powder
2  Large Eggs
2  Egg Whites
3/4 tsp  Sesame Oil
3  Green Onions, sliced thin
Salt and White Pepper to Taste, optional

In a medium saucepan, whisk together the chicken stock, cornstarch, ginger and garlic powder until combined.  Bring to a boil over medium-high heat, stirring occasionally.

While the soup is heating, whisk the eggs and egg whites in a small bowl.

Once the broth reaches a boil, remove from the heat.  Use a fork or whisk to stir the broth while slowly pouring the egg mixture into the soup.  Stir in the sesame oil and green onions until combined and season to taste with salt and white pepper.

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