Egg Drop Soup
SERVES 8 PREP TIME: 10 minutes TOTAL TIME: 30 minutes plus time to make the chicken broth This simple and delicate soup will not hold once the egg has been added, so careful timing is essential. recipe Chicken Broth (page 91) (2-inch) piece ginger, sliced and smashed (see photo) tablespoon soy sauce 2 garlic cloves, smashed (see the photo) 2 2 2 tablespoons cornstarch tablespoons water scallions, sliced thin 2 tablespoons minced fresh cilantro 4 large eggs, lightly beaten Salt and pepper
1. Bring the broth, ginger, soy sauce, and garlic to
a simmer in a large Dutch oven over medium-
high heat. Cook for 10 minutes,
2. Strain the broth. Return the broth to the pot and bring to a simmer. Whisk the cornstarch and water together in a small bowl. Whisk the cornstarch mixture into the broth and cook until thickened, about 1 minute. Stir in the scallions and cilantro.
3. Stir the soup gently so that it is moving in
a circle. Following the photo, stir in the beaten
eggs in a slow, steady stream. Remove the soup
from the heat and let stand for 2 minutes. Break
up the eggs using a fork. Season with salt and
pepper to taste before serving.
