Oriental Egg Drop Soup
This oriental soup is similar to Hot & Sour Soup, but isn’t spicy.
Oriental Egg Drop Soup
Makes: 4 cups
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Ingredients
- 4 cups chicken stock
- 2 large slices fresh ginger
- 2 large cloves garlic (peeled & minced)
- 1 Tbsp cornstarch
- 3 Tbsp water (cold)
- 1 tsp salt
- ⅛ tsp black pepper
- 1 large egg
- 1 tsp vegetable oil
- 2 medium green onions (or scallions – sliced)
- 2 Tbsp cilantro (optional garnish)
Instructions:
- In a large saucepan, combine chicken stock, ginger, and garlic. Simmer for about 15 minutes.
- After the 15 minutes, discard the ginger and garlic.
- In a cup, thoroughly combine the cornstarch and cold water. Whisking constantly, slowly pour it into the soup and cook until the soup is slightly thickened.
- Stir in the salt and pepper.
- In a small bowl, whisk together the egg and vegetable oil.
- Bring the soup to a very low simmer and pour the egg mixture in a large circle on the surface of the soup.
- Once the egg sets, stir gently and serve. You can add the sliced green onions and cilantro for garnish.
Diet: Gluten Free, Dairy Free
This is less work-intensive than hot and sour soup and very good.