Lovers of Chinese food have certainly partaken in a bowl of egg drop soup a time or two at their favorite restaurant. But I wonder how many folks have ever attempted to make the soup at home? It’s very easy, includes only a few simple ingredients, and takes about 15 minutes.
I purchased a dozen eggs from the Freckle Face Farm booth at a recent Hillcrest Farmer’s Market and used a couple of them as the featured ingredient in this wonderful egg drop soup recipe.
I think it’s important–especially when you’re dealing with a limited-ingredient recipe–to opt for higher quality products, such as a good box of prepared chicken stock (if homemade is not your style), local eggs, and fresh ginger. If you’re even fortunate enough to get your hands on a really fantastic soy sauce, I’d highly recommend that as well.
Truth be told, any soup recipe is going to taste better with a made-from-scratch chicken stock, but who typically has the time for that? Not many of us, so head to the grocery store, spend a few bucks extra and purchase an organic, free range chicken broth.
The key to this recipe is prepping all of the ingredients beforehand. With a fork, scramble the eggs in a bowl, chop the green onions, and prepare your cornstarch mixture all before setting the broth to boil.
Once the broth does reach a boil, pour in the whisked eggs. You’ll notice the eggs cook almost instantaneously. Finally, remove from heat, transfer to a bowl, and garnish with the green onions. For extra protein, you can even add prepared, chopped chicken or sautéed mushrooms.