Egg Drop Soup

Egg Drop Soup

I love eating Egg Drop Soup at various Chinese restaurants and have always wondered how it was made. Well, I don't have to wonder any longer since finding this recipe and making it myself. I thought it was going to be hard to make but in reality it was really easy. It also tasted just like the real thing. Pretty soon I won't have to go back to a Chinese restaurant for anything when I can make everything myself from home. Now if only I can fight my craving for this soup then I will be okay.

Ingredients

4 cups chicken broth
1 tablespoon and 1 teaspoon cornstarch
3 large eggs
1/2 tablespoon soy sauce
1/2" fresh ginger
1/2 teaspoon peppercorns
1 cinnamon stick
1 teaspoon white pepper
1/2 teaspoon sesame oil

Directions

Whisk together 1 tablespoon cornstarch and chilled or room temperature chicken stock. Pour the stock in a saucepan over medium-high heat and bring to a boil. Place the ginger and peppercorns in a tea ball or bag, then add to the broth along with the cinnamon stick, soy sauce, and white pepper. Turn down the heat to medium-low and simmer for 15 minutes. Scoop out the cinnamon stick and remove the tea bag, and taste the broth. Add salt or say sauce as needed. In a small bowl, whisk together the eggs with the remaining teaspoon of cornstarch. Stir the soup with a ladle. Rest a fork over the bowl, and press down on the back of the fork with your thumb while your fingers reach around to grip the bottom of the bowl. Tilt the bowl to pour the eggs slowly through the fork tines. Whisk the broth with your other hand as you pour. Let the soup stand for a few seconds to finish cooking the eggs. Stir in the sesame oil. Serve immediately.




My only downfall of making this soup is that I found myself craving this soup almost daily now. I plan on making a big pot of it and I am going to see if I can freeze part of it and save it for another day when I do start to crave it. I bet this would even do well for someone wanting to lose weight as well.