Egg Drop Soup

Name: Egg Drop Soup
Total time: 900 s
Yield: 6 Cups
Cuisine: Indian
Ingredients: 4 cups good-quality chicken or vegetable stock; 2 tablespoons cornstarch; 1 teaspoon ground ginger; 1/4 teaspoon garlic powder; 3 Eggs; 1/2 teaspoon toasted sesame oil; 3 green onions, thinly sliced, plus extra for garnish; 1/4 cup whole-kernel corn or creamed corn; to taste fine sea salt and freshly-cracked black pepper

Egg Drop Soup recipe

Egg Drop Soup recipe

Saved

Ingredients

15 Minutes

6 Cups

4 cupsgood-quality chicken or vegetable stock
2 tablespoonscornstarch
1 teaspoonground ginger
1/4 teaspoongarlic powder
3Eggs
1/2 teaspoontoasted sesame oil
3green onions, thinly sliced, plus extra for garnish
1/4 cupwhole-kernel corn or creamed corn
to tastefine sea salt and freshly-cracked black pepper

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Steps

15 Minutes

1

Whisk together stock (chilled or room-temperature), cornstarch, ginger & garlic powder in a medium sauce pan until smooth. Heat over high heat until the stock comes to a simmer, stirring occasionally.
2

Meanwhile, whisk together the eggs and egg whites in a small measuring cup or bowl.
3

Once the broth reaches a simmer, use a fork or a whisk to stir the broth in a circular motion, creating a “whirlpool.” Then slowly pour the whisked eggs into the soup as you continue stirring, in order to create long egg ribbons.
4

Remove pan from heat. Stir in the sesame oil, green onions and corn (optional) until combined. Season with salt and pepper to taste, also adding a dash or two of more sesame oil if needed.
5

Serve immediately, sprinkled with additional green onions.