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Egg Drop Soup

Course: Side Dish, Soup
Cuisine: Chinese
Servings: 4 cups

Ingredients

  • 4 Cups Chicken Stock
  • 3 TBSP GF Soy Sauce
  • 1 TBSP Mirin
  • ¼ Tsp Garlic Scape
  • 2 Eggs
  • ⅓ Cups Sweet Corn optional
  • ⅓ Cups Julienned Carrot optional
  • 1 Green Onion - Sliced optional
  • Pinch Black Pepper
  • Pinch Crushed Red Pepper
  • Pinch Fresh Grated Ginger
  • Pinch Chinese 5 Spice

Instructions

  • Beat eggs together in a container that is easy to pour from
  • Bring broth to a fast boil
  • Add the soy sauce, mirin, garlic, black pepper, Chinese 5 spice, crushed red pepper, and ginger
  • With the broth still at a fast boil, stir the pot one direction. With the broth swirling, slowly add a small amount of beaten egg to the hot soup
  • Allow this blob of egg to cook solid before stirring gently and adding another small amount of egg
  • Repeat this process until all the egg is cooked. Add the corn, carrots, and green onions.

Notes

  • Adding the egg too quickly will result in a slimy and messy broth. Aim for nice fluffy distinct pieces of egg suspended in broth.
  • The vegetables must go in at the end, or the egg will form a slimy coating on the corn and carrots.
  • Some people like their broth thicker. To do this, sift and whisk in 1 TBSP of cornstarch per cup of broth prior to adding any eggs.
  • This makes a great side dish for many other Asian dishes.