Chinese in Origin…..Usually lighter in color, basically just Chicken broth a little cornstarch and Eggs. If you prefer, leave one or more things, the Soy, Garlic, Shoaxing cooking Wine out. This recipe is a good place to start..
Lots of directions to go with this simple Soup….add your choices of Tofu, Potatoes, Peas, Carrots, Bean Sprouts, Corn, Mushrooms, Turmeric for more Yellow color, Water Chestnuts…also garnishes such as Cilantro, a dribble of Lime juice changes the origin up but hey…Its your Soup….thats what makes homemade so fun.
Simple Egg Drop Soup
1 Qt homemade seasoned Chicken stock
2 good tsp Reduced sodium Better than Bullion Chicken
1 tsp Sesame Oil
2 tsp or 1 Tbsp Dark Soy (depends on how you like it.)
1 Tbsp Shoaxing cooking wine
1 clove Garlic sliced or minced (Optional)
1 1/8” thin slice Ginger… (Optional)
3 Lg Eggs beaten
1 Lg Scallion chopped
1/4 c Potato Starch mixed with
1/4 c water for the slurry to thicken (hold out)
Add Everything except for the Egg, Scallion, Slurry
To a 3 q Pot and bring to a boil.
At this point you can add 1/3 chopped Scallions
Once the Soup is Boiling, add the Slurry, whisk in (Potato Starch thickens on contact), and return to simmer, then turn the Burner Off.
In a circular motion, drizzle the Egg using a fine stream, into the soup.
Do Not Stir. Or just very gently move the egg around. Wait a minute or two for the Egg to cook.
Serve and Garnish with Scallion
Variation: Add Cilantro as garnish
Variation: Add juice of Half a Lime and Schriracha or Chili Sauce for Hot and Sour soup.
