Egg Drop Soup

Name: Egg Drop Soup
Yield: 2 servings
Cuisine: American
Ingredients: 24 ounces chicken stock; 3 " piece of fresh ginger, peeled and sliced in half; 1 scallion, sliced. Separate white parts from green ends; 1/8 teaspoon fine ground white pepper; 1/4 teaspoon sesame oil; 1/4 teaspoon fine ground sea salt; 1/8 teaspoon tumeric; 1 tablespoon corn starch; 2 large eggs, beaten

Taylor Topp Comacho @Tay68cancook

USA

When family wants egg drop soup I say no need to go out. This whips up quick and easy. You can enjoy it in original style or add anything like cooked shredded chicken, corn, peas. You are the chef and cooking artist. You create your own versions!

Taylor Topp Comacho @Tay68cancook

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Ingredients

2 servings

24 ounceschicken stock
3" piece of fresh ginger, peeled and sliced in half
1scallion, sliced. Separate white parts from green ends
1/8 teaspoonfine ground white pepper
1/4 teaspoonsesame oil
1/4 teaspoonfine ground sea salt
1/8 teaspoontumeric
1 tablespooncorn starch
2large eggs, beaten

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Steps

1

In large stock pan add broth, ginger, white part of scallion, salt, pepper and tumeric. Bring to boil over medium heat. Once it boils reduce to simmer.
2

Simmer for 1/2 an hour. Remove ginger. Add in sesame oil. Remove 1/2 cup of broth and set aside.
3

Add corn starch to reserved broth and mix well. Add back to broth in saucepan.
4

Bring broth back up to a low boil. Cook 2 minutes. Using chopsticks, add beaten eggs whisking rapidly with chopsticks. Serve immediately. Garnish with scallion greens.