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.
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