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The Fewd Vault

Egg Drop Soup

Yield: 5 cups
Categories: asian soups

Ingredients

  • 1 quart chicken stock
  • 1 tbsp cornstarch
  • salt, pepper, garlic powder, onion powder, MSG
  • 2 eggs
  • pinch of ginger (optional)
  • splash of soy sauce (optional)
  • 1/2 to 2/3 tsp miso paste (optional)
  • 1/4 cup chopped green onion (optional)

Instructions

  1. Bring chicken stock up to a boil. Dissolve cornstarch in either 2 tbsp of cold water or 2 tbsp of the chicken broth.
  2. Season the broth to taste. This would be the time to add the ginger, soy sauce, and miso.
  3. Once stock is at a rolling boil, add the cornstarch and boil for a couple more minutes.
  4. Scramble the eggs. Bring the broth down to a summer and stir in a circle. While the broth is circling, slowly pour in the eggs so that they string up.
  5. Let sit at a summer to get warm. Now is when you can add the green onions and any other additions.
  6. Serve hot.