Egg Drop Soup
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4 to 4 servings
What is this? Jared asks, dangling an egg drop from his spoon. For a kid who was so excited to find a brain in a raw egg, he's looking a tad apprehensive. Should I do the right thing and assure him that it's a perfectly harmless sliver of cooked egg? Nah. Oh, that, I say casually. Veins. Delicious, aren't they? I'm so rotten.
- 4 cups chicken broth , homemade or store bought (preferably low sodium)
- 1 1/2 tbsp cornstarch
- 1 stalk celery , very thinly sliced
- 1 medium carrot , shredded
- 2 green onions , thinly sliced
- 2 thin slices fresh ginger
- 1 tbsp soy sauce
- 2 eggs , beaten
- In a small bowl, stir together ½ cup (125 mL) of the chicken broth with the cornstarch. Set aside.
- In a medium saucepan, combine the rest of the chicken broth, celery, carrot, green onions, ginger root and soy sauce. Bring to a boil over medium-high heat, cover, change the heat to low and let simmer for 5 minutes. Give the cornstarch mixture a stir (in case it has settled) and add it to the simmering broth. Cook, stirring, just until soup comes back to a boil and thickens very slightly – one or two minutes. Stirring constantly, drizzle in the beaten eggs and cook just until the eggs form cooked strands in the soup – no more than one minute.
- Fish out the slices of ginger before serving.