I’m not sure what is going on in this house, but we are all craving Asian food. Brandon was really wanting egg drop soup, which I had never made and, honestly, had never thought to make. So I ventured into a new arena and boy am I glad I did, it is delicious and simple, plus all 4 kids liked it! Simply amazing, who would have guessed?
So don’t be intimidated if you haven’t given it a try before, it is very easy. I served as a side with pork fried rice and we had a little “Homemade Take Out.” It would also be a great main dish, you could even throw some diced up pork in it, yum-o!
Egg Drop Soup
Adapted from America’s Test Kitchen
- 8 cups water
- 3 Tbs. chicken base
- 3 cloves of garlic, peeled and crushed
- 2 inch piece of ginger, sliced and crushed
- 2 Tbs. cornstarch
- 2 Tbs. cold water
- 2 green onions, sliced thin
- 2-3 Tbs. minced cilantro
- 4 large eggs, beaten
- Salt and Pepper to taste
In a medium sauce pan, over medium high heat, bring the water and chicken base to a low boil. Add in the garlic and ginger slices and simmer for 10 minutes. Pour the broth through a colander to strain out the pieces of garlic and ginger, discard. Return the flavored broth to the sauce pan.
Bring the broth back to a simmer. While it is heating up whisk the cold water and cornstarch together in a small bowl. When the broth is up to temperature stir in the cornstarch mixture and simmer for 1-2 minutes, or until the broth is slightly thickened. Stir in the green onions and cilantro.
In a bowl beat the 4 eggs together. Using a wooden spoon get the soup mixture swirling around, like a slow whirlpool. Slowly pour the egg mixture into the whirlpool until all the eggs have been incorporated. Remove the soup from the heat and let sit for 2 minutes. Season with salt and pepper to taste.
Serve as a side dish for 8 people or a main dish for 4-6 people.