Okay so if you’ve been with us for awhile, you already know that we have been trying to make our own Asian food rather than ordering out. So far we have conquered Honey Sesame Chicken and General Tso’s Chicken, but there is one thing that Erica always orders as a side when we get Chinese – Egg Drop Soup. Growing up, she and her family would always order a huge tub!
So we set out to learn to make our own and we think we have conquered it too. This recipe was way easier than we expected and calls for a lot of ingredients you might already have. Here is a link to the original recipe we found, but as always we adapted it a little to accommodate our college budget. Feel free to check it out for other variations.
What’s your favorite Chinese food?
Egg Drop Soup
Don’t go buying the take out stuff anymore!
- Servings – 2 to 4
- Prep time – 5 minutes
- Cook time – 25 minutes
Ingredients
- 4 cups (32 oz) chicken or vegetable stock
- Fresh ginger, peeled and cut into large chunks
- 8 oz mushrooms, thinly sliced
- 4 green onions, chopped
- 1 tablespoon soy sauce
- 2 large eggs
- Salt or soy sauce
- 1 tablespoon + 1 teaspoon cornstarch
Protocol
1. Heat the stock over medium heat in a sauce pan. Add in the large chunks of ginger and let simmer for 10-15 minutes. Remove the ginger chunks with a slotted spoon and add in the salt or soy sauce for flavor. After, add in the mushrooms and green onion and simmer for another 5 minutes or so or until cooked through.
2. Remove 1/4 of a cup of the broth and set aside in a small bowl. Add in the tablespoon of cornstarch and whisk together. Add this back into the broth and simmer for another minute or two.
3. In a separate bowl, whisk the eggs and mix in the teaspoon of cornstarch.
4. Bring the broth down to a bare simmer, slowly whisk in the egg using a fork held to the edge of the bowl to help drizzle (see photo below).
5. Turn off the heat and let sit for 1 minute to let eggs finish cooking.
6. Serve and enjoy!
-D&E
Cooking in College 
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