Egg Drop Soup
It’s egg season here, so I am forever looking for ways both new and old to use our seemingly unending supply of fresh eggs. This weekend, it was unseasonably chilly and rainy outside. We broke out our winter clothes and turned on the pellet stove to keep cozy. Even with the fire burning, we were still looking for ways to warm up. 
With dinnertime looming, soup seemed like a great idea. Yet, I didn’t have the luxury of a day’s time to simmer soup on the stove for hours in order to create a soup with the deep and delicious flavor I wanted. I also hadn’t planned on making soup when I made my weekly trip to the grocery store, so I was limited to the ingredients I had on hand in the refrigerator and pantry.
After a quick survey of our options, it was clear that egg drop soup was the winner. I had all of the ingredients on hand and I knew that I could create a delicious soup with complex flavors that would bring comfort with every spoonful. Best of all, I could use a few of those fresh eggs resting on the counter in our egg basket!
Egg Drop Soup
Ingredients
- 6 cups chicken bone broth or stock
- ½ teaspoon fresh ginger root , grated
- 2 Tablespoons soy sauce
- 4 Tablespoons cornstarch
- ¼ cup chicken bone broth or stock
- ¼ teaspoon white pepper
- salt
- 3 large eggs , beaten
- 2 Tablespoons chives or green onion , sliced finely
- sriracha and soy sauce for serving
Instructions
- In a large pot, combine the broth, ginger, and soy sauce. Bring to a gentle simmer. In a small bowl, combine the cornstarch and ¼ cup broth, stirring until smooth. Add the cornstarch mixture to the simmering broth, stirring or whisking to combine. After a few minutes of simmering, the broth will take on a velvety texture, thickening slightly. Taste for seasoning, adding white pepper and salt as needed and desired.
- In a small bowl, beat the three eggs until light and frothy. Using a spoon or ladle, stir the broth to create movement in the pan. As the broth is moving, drizzle the beaten egg into the broth. The egg will immediately begin to cook and form delicate ribbons in the broth. Continue until all of the egg has been added. Remove the pan from the heat.
- Add the chives or green onion to the soup and stir to combine. Taste for seasoning, adding more salt and white pepper to your liking. Ladle into serving bowls and garnish with a drizzle of soy sauce and sriracha if desired. Enjoy!
Love the siricha kick. I’ve also used sambal oelek(rooster). May not be authentic, but my go-to for almost all Asian foods. So simple but lovely, velvety soup. You don’t mention when to add the white pepper, but assume when you adjust the seasonings. Worked for me. Love the new updates and the photography is beautiful.
Thank you on all counts! Sambal oelek would be a delicious choice. I’m glad that you enjoyed the soup and thank you for pointing out that the white pepper isn’t specifically mentioned in the instructions. I’m off to correct that thanks to your comment.