Egg Drop Soup is one of our favorites, one local Chinese Restaurant has a really good version of this soup. So, I set out to find a recipe similar, this is VERY close...and oh.so.yummy! I found this recipe on foodnetwork.com but did a little tweeking to suit our taste.
What you will need
5 bouillon cubes(I used chicken...that is generally the base for this soup but you could easily sub veggie broth)
6 cups plus 3 tbsp of water
5 eggs
3tbsp of corn starch
1 tbsp(almost..just shy) soy sauce
1/8 tsp or a pinch of ginger
2 tsp salt
1/2 tsp pepper
This soup is very simple and very quick to make. Start by scrambling your 5 eggs, once finished set aside.
Now, place your water in a large stock pot(you can use canned stock in place of this, just measure out 6 cups) with your bouillon cubes and bring to a boil, dissolving your bouillon. Next add in your soy, salt, pepper and ginger. Allow the stock to simmer for a few moments.
While your stock is simmering, take your additional 3tbsp of warm water and dissolve your 3 tbsp of corn starch. Pour this mixture into your stock and allow to thicken slightly.
Finally take your scrambled eggs and pour them in a steady stream into the soup, stirring constantly.
Serve immediately.
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