Egg-drop soup
Source: Cooks Illustrated

Broth:
2 quarts of chicken broth
1 inch piece of ginger, unpeeled, sliced thin
2 medium scallions, halved lengthwise

Soup:
1 T soy sauce
2 T cornstarch
2 T water
2 medium scallions, chopped fine
2 T minced fresh cilantro leaves (I omit)
4 large eggs, beaten

For the broth: Place all ingredients in a large saucepan and bring to a simmer over medium heat. Simmer gently for 15 minutes. Strain the broth and discard the solids. Return the broth to the pot.

For the soup: Bring the broth to a simmer and add the soy sauce. Combine the cornstarch and water in a small bowl, stir until smooth. Whisk cornstarch mixture into the broth until it thickens slightly, about 1 minute. Stir in the scallions and cilantro.

Whisk the broth so that it is moving in a circle. Whisk the eggs into the broth, pouring them in in a slow steady stream. Keep whisking for about a minute. Serve immediately.


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