How To Make Egg Drop Soup
Happy New Year Everyone! Chinese New Year that is. Today marks the start of the first Chinese lunar month in the Chinese Lunar Calendar system. Here at Meyer Hatchery, we thought we’d celebrate a little and show you how to make Egg Drop Soup.
Basically, Egg Drop Soup is a rich herbed chicken broth with ribbons of whipped eggs and a simple garnish with some fresh chives. It’s a simple, humble dish that has tons of warmth and flavor. The best thing about this soup is how easy it is to make.
- 4 cups good-quality chicken broth
- 1 ½ T cornstarch
- 1 t ground ginger
- ¼ t garlic
- 3 eggs
- ½ t toasted sesame oil
- 3 green onions, thinly sliced
- Salt and pepper to taste
- Whisk together stock, cornstarch, ginger, and garlic in a soup pot until smooth.
- Heat over high heat until the stock comes to a simmer, make sure to stir occasionally so the cornstarch doesn’t gel at the bottom of the pan.
- Whisk eggs in a measuring cup (one used for liquids makes for easier pouring) or bowl.
- Once the broth comes to a full simmer, turn off the heat. Stir using a spoon and making a circular motion and slowly pour the whisked eggs into the soup as you continue stirring, this creates the ribbons you want to see in Egg Drop Soup.
- Remove the pan from the heat and stir in the sesame oil and green onions
- Serve and enjoy!
This recipe only takes 15 minutes to make. If you’re feeling adventurous you can dress it up by adding crab meat, mushrooms, or crispy wontons. We also heard that you can refrigerate/freeze any leftovers, although we can be sure if that’s true cause there are never leftovers here. Give this recipe a try and let us know what you think!
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