I haven’t made this is such a long time, and it took me a few days to sit down and write out the recipe. I had put this together from watching a chef make it at the restaurant I used to manage, and I’ve had it in my mind ever since. When I found out that my then-fiance was a egg drop soup fan, I had to start making it for him. I think it made marrying me even better. Today, I share it with you. Enjoy!
3 cups chicken broth
1/4 tsp pepper
1/4 tsp garlic powder
1/2 tsp minced ginger(fresh is best, but ground is good too)
1/2 tsp kosher salt
1 green onion, chopped(optional…you can use 1/4 cup yellow onion in a pinch)
2 tbls corn starch
2 tbls cold water
1 egg beaten
1 tbls water
Add the first 5 ingredients into a small soup pot, put on high heat and bring to a boil.
While the soup mixture is getting warm, mix the corn starch and cold water to make a slurry. Once the soup is boiling, pour in the slurry, turn the heat to low and stir constantly. Once you see the soup slightly thicken, turn off the heat.
Mix the beaten egg and the water together. Now, while stirring the soup(I use a chopstick to stir at this point), slowly pour the egg mixture into the soup. Keep stirring! This is going to make those lovely, eggy strings that we see in good egg drop soup.
Place the soup in bowls and serve immediately. Yum!
*sorry for not having a picture…Hubby ate up the soup before I could take a good picture of it. I’ll have one up next week!