what’s your favorite soup at the Chinese Restaurant?
(I feel like in an alternate universe those sentences could be sung to the tune of the Spongebob Squarepants song, but I’m weird, ok?)
Eggdrop soup is fantastic. It’s warm and soft and comforting, and it’ll cure what ails ya. This recipe over at one of my favorite cooking websites The Kitchn, looks super easy and I’m sure it’s crazy delicious, but I’m lazy in the kitchen so I made it even simpler. But if you want to add mushrooms or ginger or tofu, that The Kitchn recipe will really come in handy for you. Hubs isn’t a huge fan of this dish, so I made just enough for one person, and it all came together in about 5 minutes. here’s what you’ll need to make one serving of egg drop soup:
2-3 cups chicken broth (from the chicken you roasted up, of course)
splash of soy sauce
1 tsp + 1/2 tsp cornstarch
one green onion, chopped thinly, on the diagonal
put your broth in a saucepan with a splash of soy and the white parts of the green onion. Bring to a boil. ladle out about 1/3 cup broth and put it in a bowl. Whisk 1 tsp cornstarch into the bowl, and return this thickened broth to the pot. Bring back to a boil, and then turn down a simmer. beat the eggs in a small bowl (I used the same one I used for broth+starch, because one less thing to wash!), and whisk in 1/2 tsp cornstarch.
there’s two ways you can add your eggs to the soup, one way will give you egg shreds, the other way will give you egg ribbons. Either way, the soup should just be at a simmer when you add the eggs.
if you want egg shreds – use one hand to continually whisk the soup in the pot, and with the other hand very carefully drizzle in the egg mixture.
if you want egg ribbons – very carefully drizzle the egg mixture over the barely simmering soup. The egg will slowly sink into the soup and cook as it sinks.
After you’ve added your eggs, let the soup cook another minute or so, just long enough to cook the eggs, and then pour into a bowl. Garnish with the rest of the thinly sliced green onions.