Egg Drop Soup
This is the most basic of recipes. For shortcuts, additions, and variations, please review the blog. Season broth to suit your palate and your pantry.
Servings
1Serving
Servings
1Serving
Ingredients
  • 119 ounce can Ready to eat Chicken Brothor 1 3/4 cups home-made
  • 2 Green onionswhites chopped, greens thinly sliced
  • 1Tbsp Fresh gingerroughly chopped
  • 1clove Garlicsmashed
  • 1tsp Rice Wine Vinegar
  • 1tsp Mirin
  • 2tsp Cornstarch
  • 1 Large Egg
Instructions
  1. Reserve 2 Tbsp chicken broth. Bring remaining broth to a boil in a small saucepan.
  2. Reserve some sliced green onion for garnish. Add remaining green onion, ginger, garlic, vinegar and mirin to the broth in the saucepan. Reduce heat to a bare simmer. Simmer, covered, for 20 minutes to extract flavors.
  3. Strain broth to remove solids. Return broth to the saucepan over medium heat.
  4. Make a slurry of the cornstarch and reserved chicken broth. Add the slurry to the simmering broth, stirring until it becomes clear and thickens slightly. Continue to simmer for 5 minutes.
  5. In a small bowl, beat egg with a fork. Remove broth from the heat and stir. Drizzle beaten egg into hot soup in a thin stream, moving the stream across the surface of the soup to make streamers, rather than clumps. Still off-heat, cover the pot for 1 minute while preparing optional garnishes.
  6. In the serving bowl, gently heat cooked chicken and corn kernels (if using) in the microwave for 20 – 30 seconds, if required.
  7. Gently pour soup over chicken and corn. Garnish with reserved green onions.