Author Notes
A simple bowl of egg drop soup warms and soothes my soul. To jazz up an otherwise very plain soup, add green peas and handfuls of chopped scallions for zing and pizzazz. Silky ribbons of egg may be the star in other egg drop soups, but this recipe gives equal spotlight to fresh and crisp scallions. —Full-thyme Student
Ingredients
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3 cups
low-sodium chicken broth
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Water
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1 tablespoon
corn starch
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3
large eggs
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1 cup
frozen peas
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2
green onions, green and white parts sliced
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2 tablespoons
low-sodium soy sauce
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1/2 teaspoon
freshly ground black pepper
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Optional: cooked mushrooms, shredded carrots, sliced asparagus,etc.
Directions
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In a pot over high heat, add chicken broth and 1 cup of water and allow to come to a boil. Then adjust heat to medium-high so broth simmers. In a small bowl, whisk together corn starch and 1/4 cup of cold water until completely dissolved. Whisk corn starch mixture into hot broth and allow broth to simmer for about 2 minutes. Broth should be slightly thicker than before.
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In a liquid measuring cup, whisk together eggs until yolks and whites are completely broken up. While whisking broth, pour eggs in a slow steady stream. Eggs should form ribbons and cook immediately. Add in peas and allow to warm through for 1 minute. Add optional vegetables, if desired, and allow to cook in broth. Stir in soy sauce, green onions, and black pepper. Adjust for seasoning, if desired. Serve immediately.
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