Egg Drop Soup

Name: Egg Drop Soup
Ingredients: 4 cups chicken stock good-quality; 2 tablespoons cornstarch; 1 teaspoon ground ginger; 1/4 teaspoon garlic powder; 2 large eggs; 2 egg whites; 1/2 teaspoon sesame oil; 3 green onions sliced thin, about 1/4 cup sliced, plus extra for garnish; 1/4 cup creamed corn or whole-kernel corn, optional; salt to taste; black pepper to taste

11 ingredients

4 steps

Ingredients

4 cups chicken stock good-quality
2 tablespoons cornstarch
1 teaspoon ground ginger
1/4 teaspoon garlic powder
2 large eggs
2 egg whites
1/2 teaspoon sesame oil
3 green onions sliced thin, about 1/4 cup sliced, plus extra for garnish
1/4 cup creamed corn or whole-kernel corn, optional
salt to taste
black pepper to taste

Directions

1

Whisk together chicken stock (chilled or room-temperature), cornstarch, ginger and garlic powder in a medium saucepan until combined and no lumps remain. Heat over high heat until boiling, stirring occasionally.
2

Meanwhile, whisk together the eggs and egg whites in a small measuring cup or bowl.
3

Once the broth reaches a boil, remove from heat. Then use a fork or whisk to stir the broth in a circular motion, while slowly pour the whisked eggs into the soup to create egg ribbons. Stir in the sesame oil, green onions and corn (optional) until combined. Season with salt and pepper to taste.
4

Serve immediately, topped with additional green onions for garnish.