Monday, 7 April 2014

Egg Drop Soup

Last week I decided to make an old favourite based on a recipe I discovered on pinterest. A few years back I worked as a caregiver for a Chinese family and the mother would make this soup once a week for lunch for the kiddos, it was always a big hit! This modification to the old one I used to make includes sesame oil, green onions and delicious ginger. It is incredibly easy and was so flavourful. I think we will be making this a lot now!

4 cups or 1 pint of good quality chicken stock/veggie stock 
2 tbsp corn starch
1 tsp ground ginger (or a little more if you love ginger like me)
1/4 tsp of garlic power or garlic salt (just make sure you don't add too much salt at the end!)
3 eggs
1 tsp of sesame oil
4 green onions sliced thinly (you can use both the green and white parts)
1/2 cup of frozen corn
salt and pepper to taste
* I also think you could use fresh garlic and ginger for this recipe but it would be more work and would include chunks.. to each their own though, chopped finely I think it could be good!

To begin with heat the chicken stock over medium heat and whisk together with the cornstarch, ginger and garlic power in a medium saucepan until there are no lumps left. Then bring the mixture to a boil, stirring occasionally.

While waiting for the chicken stock mixture to boil, whisk the eggs in a bowl.

When the broth comes to a boil remove from the heat. Whisk the broth in a circular motion and slowly pour the eggs into the soup to create those lovely egg ribbons. The whisking must be relatively slow too to get lots of ribbons.

After you've poured all of the eggs and made egg ribbons whisk in the sesame oil, green onions (save some for the garnish) and corn.

Serve with green onions and fresh grated black pepper on top. Yum!!

Based on this recipe with a few modifications: 

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