Egg Drop Soup
- 4 c Chicken stock
- 2 Eggs (very lightly whisked)
- 4 Scallions (chopped)
- 1/2 Tbsp Sugar (if using)
- 1 inch Piece of ginger (finely grated)
- 1 Tbsp Cornstarch
- 5 Peppercorns
- Soy sauce (or substitution)
- 1/4 Tbsp Rice vinegar (or any vinegar)
- 1/4 tsp Ground turmeric
- 1 Tbsp Roasted sesame oil
- 1/3 c Cold water
- Combine the chicken stock, scallions, ginger, sesame oil, and peppercorns in a saucepan and bring to a gentle simmer. Simmer over low heat to infuse the broth with aromatics, about 10-20 minutes.
- Make a slurry by whisking the cornstarch, turmeric, and sugar (if using) in cold water until smooth and without clumps.
- Stir the cornstarch slurry into the broth and reduce the heat to a simmer. Let thicken until the soup reaches the desired thickness.
- Gently and slowly, drop the eggs into the simmering liquid and COUNT TO FIVE. Then stir the eggs gently back and forth with a fork about 3 times, fanning them out into silky ribbons, but not so much that they dissolve. Remove pot fromheat.
- Fine-tune by adding more soy sauce (or soy sauce substitute), a few drops of vinegar of any kind, more fresh scallions, and sesame oil to adjust the taste to your liking.
- Enjoy and share food with friends!
Yan-kit’s Classic Chinese Cookbook by Yan-kit So
Call Number: 641.5951 SO
Publication Date: 2015
Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-fries, Soups, and More by Hsiao-Ching Chou, Clare Barboza
Call Number: 641.5951 CHOU
Publication Date: 2022
Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo, Susie Cushner, San Yan Wong
Call Number: 641.5951 LO
Publication Date: 2009
Call Number: 641.675 KHONG
Publication Date: 2017
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