Egg Drop Soup
What You Need
4 cups (32 ounces) chicken or vegetable stock or broth
1 tablespoon + 1 teaspoon cornstarch
2 to 4 large eggs
Salt or soy sauce
Flavoring Extras (use one or all)
1/2-inch piece fresh ginger, peeled and cut into rounds
1 stem lemongrass, bruised
1/2 teaspoon peppercorns
2 star anise
6 to 8 whole cloves
1 cinnamon stick
1 tablespoon soy sauce
2 tablespoons miso
Soup Extras (use one or all)
1/2 block (7 to 8 ounces) extra-firm tofu, cut into bite-sized pieces
8 ounces mushrooms, thinly sliced
1 bunch baby bok choy, thinly sliced
4 spring onions, thinly sliced
Measuring cups and spoons
- Warm the stock or broth: Pour the stock into a saucepan and place over medium-high heat. Put the smaller flavoring extras you’re using into a tea ball or spice bag. Add all your flavoring extras to the saucepan with the stock. Turn down the heat to medium-low and simmer for 15 minutes. Scoop out all the flavoring extras with a slotted spoon. Taste and add salt or soy sauce as needed.
- Add any extra ingredients: Add any soup extras to the stock and simmer for five minutes. Save some scallions for sprinkling on top of the soup at the end.
- Whisk cornstarch into the broth: Scoop out 1/4 cup or so of the stock and whisk it with 1 tablespoon of cornstarch in a small bowl. Whisk this back into the stock and let it simmer for a minute or two until the broth no longer tastes starchy.
- Whisk the eggs with cornstarch: Whisk together the eggs in a small bowl with the remaining teaspoon of cornstarch. Make sure your soup is at a bare simmer.
- Drizzle the eggs into the hot broth: Holding a fork over the bowl (see photo), pour the eggs slowly through the tines. Whisk the broth gently with your other hand as you pour. Let the soup stand for a few seconds to finish cooking the eggs.
- Serve immediately, topped with thinly sliced scallions.