Saturday, October 9, 2010

Egg Drop Soup

The orinigal recipe appears in Joy of Cooking, page 105, but we have made a few changes. It goes great with stir fry.

Combine in a large saucepan and simmer for 15 minutes:

8 cups chicken broth
4 large slices fresh ginger
4 large cloves garlic, smashed and peeled

Discard the ginger and garlic. Stir together in a small bowl:
4 Tbsp cornstarch
4 Tbsp water

Bring the soup to a low simmer and add the cornstarch mixture. Stir until the soup is slightly thickened. Add 1/4 tsp pepper. Whisk together thoroughly in a small bowl:
2 large egg s
2 tsp vegetable oil.

Bring the soup to a very low simmer and slowly stir the soup in a big circle while at the same time pouring the egg mixture slowly into the soup in a thin stream. This will help the eggs form a long line. Once the eggs are set, ladle into warm cups and top with sliced scallions or chives, optional.


Missa said...

Thanks Hilary. It is so good and yet so simple. I love it when that comes together.

Boo said...

Delicious! We had this as part of dinner tonight, and we will be adding it to our recipes.