Basic Egg Drop Soup
Basic egg drop soup is comprised of small thin strands of egg in a chicken broth base. Almost any vegetable or spice can be added to this basic soup to give it more flavor and texture. If you search for an egg drop soup recipe, you will find there are hundreds of variations as it is such a great soup base. The version that follows is a quick and easy basic recipe which can be served as is, or added to depending on your tastes. Experiment and create your own version of this warm wonderful soup. The one key item that I seem undecided about is the cornstarch thickener. While it is more authentic, and does create wonderful mouth feel and thickness to the simple soup, I occasionally leave that step out if I am using this as just a base for multiple heavy add ins like meat or noodles.
Suggested Post: Egg Drop Soup with Sous-Vide Pork Belly
- 4 cups chicken broth
- ¼ tsp white pepper
- ¼ tsp ground ginger
- ¼ tsp garlic powder
- 1 tbsp sherry
- 2 small green onions
- 1 ½ tbsp cornstarch
- 1 large egg
- 1 tbsp water
- In a large pot combine the chicken broth, white pepper, ground ginger, garlic powder, and sherry. Set this mixture aside.
- Rinse the green onion stalks under cold running water and dry them with paper towels. Then cut off the ends and about ½ inch from the green tops and discard. Cut the remaining stalks into tiny pieces and set them aside.
- In a small cup mix the cornstarch with just a little water to dissolve and then set it aside.
- In another large cup, add the egg and beat it with a fork. Then add the water and beat it in with the egg until it’s thoroughly mixed together.
- Heat the soup mixture on high and bring it to a boil.
- Once it boils, add the cornstarch mixture and stir for about 1 minute.
- Turn off the heat and give the egg mixture a quick stir with a fork. Then while stirring the soup, slowly add the egg mixture by drizzling a thin stream into the pot.
- Then place it into bowls to serve and top with the green onions.