I added in a small amount of soy sauce and some cayenne pepper, but that is optional, this is really good! You can double this recipe if desired!
- 4 cups low sodium chicken broth, divided
- 1⁄4 teaspoon salt (add in more later if needed)
- 1⁄8 teaspoon dried ginger (or use fresh ginger)
- 1 teaspoon fresh minced garlic (or to taste) (optional)
- 2 -3 tablespoons chopped fresh chives
- 1 1⁄2 tablespoons cornstarch
- 2 eggs
- 1 egg yolk
- black pepper (optional)
- Reserve 3/4 cup broth and pour the remainder into a medium saucepan; add in salt, ginger, garlic (if using) and chives.
- Bring to a rolling boil.
- In a cup or small bowl stir together the remaining broth and cornstarch until smooth; set aside.
- In another small bowl whisk the eggs and the egg yolk together until well combined.
- While the soup is boiling drizzle the egg mixture a small amount at a time into the boiling soup (the egg should cook immediately).
- Once the eggs have all been dropped into the soup, reduce to a light simmer; slowly and add in the cornstarch/broth mixture mixing continuously.
Yum. I used green onions rather than chives and whisked two eggs. Perfect taste and thickness for us. I need to remember to make this more often.
I essentially ended up doing everything in my power to make this recipe not work (unintentionally, of course), and it STILL tasted WONDERFUL! I am living in Shanghai and really wanted some good egg drop soup like back home, ran across this recipe and went for it. I didn't have most of the ingredients, so I subbed onion powder, garlic salt, powdered ginger, and chinese (fake) chicken bouillon powder. It gets worse from there. I had to heat the water to incorporate the bouillon, then got over-zealous at the wonderful smell of the soup and removed the reserved stock and, without thinking, threw it into my cornstarch (yes, hot, ugh!), then hurriedly whisked together 3 whole eggs. Next time I will use home-made chicken stock, green onions, fresh ginger and probably add some sliced water chestnuts and cubed chicken. I think I will also try it with 2 egg whites and one whole egg as the eggs were pretty heavy. And DirtyPaws?: if you let the stock boil at a slow to medium rolling boil you can get the large ribbons by drizzling the egg from one side of the pan to the other. You will still end up with some small flakes, but mine were nearly all intact.
Wow. This really tastes just like I ordered it from a restaurant. I used regular chicken broth, garlic, and substituted scallions for the chives. The ginger really makes this good. I'll be making this again and again!