Egg Drop Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Chinese
Serves: 4
Ingredients
  • 4 cups chicken low sodium stock
  • ⅛ teaspoon freshly chopped ginger
  • 8 whole sichuan peppercorns
  • 2 whole cloves
  • 1½ to 2 tablespoons soy sauce or Bragg's liquid aminos
  • 3 green onions diced
  • 2 eggs beaten
  • 1 teaspoon cornstarch
  • (4 oz. mushrooms - optional)
Instructions
  1. Place the stock in a soup pot and bring to a boil. Add the ginger, peppercorns, and cloves. Reduce heat and simmer for 15 minutes. Use a slotted spoon to scoop out the peppercorns and cloves, discard. Add soy sauce to taste.
  2. Add in the mushroom and green onions and simmer for 5 minutes.
  3. Meanwhile, whisk together the eggs and cornstarch in a small, lightweight bowl (I used a plastic cereal bowl).
  4. Make sure the soup is just barely simmering. With one hand, hold a fork over one edge of the egg filled bowl. Pour the egg, slowly and steadily through the tines of the fork while gently stirring the broth with your other hand. Keep stirring until the egg has all been added to the pot. Let the soup stand for 1-2 minutes while the egg finishes cooking.
  5. Serve immediately, topped with additional green onions and soy sauce to taste.
  6. Serves 4 side dish or 2 main dish portions
Recipe by Tout va bien! (tm) at https://christymajors.com/bloggerclue-valentines-take-in-dinner/