A hearty combination of ingredients with really robust egg flavor.
This goes together quickly, so be sure to get your ingredients ready before hand.
Makes 2 one-cup servings
2 cups chicken stock
1/2 teaspoon soy sauce
1/2 teaspoon sesame oil
2 eggs, lightly beaten
2 teaspoons chopped fresh chives
1/4 teaspoon salt
1/2 teaspoon ground white pepper
1 1/2 teaspoons cornstarch
1 tablespoon water
1 drop yellow food coloring (optional)
- In a small saucepan, combine the chicken broth, soy sauce and sesame oil.
- Bring to a boil. Meanwhile, stir together the cornstarch and water to completely dissolve the cornstarch, and pour gently into the boiling broth.
- If using the optional food coloring, add and stir gently to combine
- Stir gently, but continuously, while you pour in the egg.
- Add salt and pepper, stir, and remove from heat.
- Dispense the soup to the serving bowls
- Season with chives, just before serving.
This is an excellent recipe we developed for our youngest grandson, who really likes a good bowl of egg drop soup. Our version is heartier than you get in most restaurants. The recipe is real easy to scale for the number of servings you need. To make a single serving cut the above amounts in half. I hope you enjoy it as much as we do!