Egg Drop Soup

Name: Egg Drop Soup
Total time: 900 s
Yield: 3-4 servings
Cuisine: American
Ingredients: 4 cups homemade chicken stock; 1 cup sliced shiitake mushrooms; 3 green onions diced; 1 Tbsp soy sauce; 1/2 tsp fresh ginger minced; 1/4 tsp white pepper; 1 Tbsp corn starch; 3 large eggs lightly beaten

fenway @Fenway

Most of us have had egg drop soup at a Chinese restaurant. I find the soup comforting but usually very thick and somewhat bland. I think this recipe is an improvement.

fenway @Fenway

Most of us have had egg drop soup at a Chinese restaurant. I find the soup comforting but usually very thick and somewhat bland. I think this recipe is an improvement.

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Ingredients

15 minutes

3-4 servings

4 cupshomemade chicken stock
1 cupsliced shiitake mushrooms
3green onions diced
1 Tbspsoy sauce
1/2 tspfresh ginger minced
1/4 tspwhite pepper
1 Tbspcorn starch
3large eggs lightly beaten

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Steps

15 minutes

1

Make corn starch slurry by mixing corn starch with about 1/4 cup of the chicken stock. Hold for later.
2

To a pan add the remaining chicken stock, soy sauce, mushrooms, green onions and white pepper. Bring to a boil. Add corn starch slurry and mix in. Lower heat to a simmer.
3

Slowly add in beaten eggs while slowly stirring the pot.
4

Serve in bowls with some green onions as a garnish. The soup goes very well with my pork lo mein. Enjoy!

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Cooksnaps

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fenway @Fenway

on January 23, 2023 17:51

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.