Egg Drop Soup

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

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.  For the cornstarch:  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. For the glucomannan powder: Whisk in slowly, make sure it doesn’t clump, and simmer until thick, about 1 minutes.

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.