So if you're anything like us, there are certain things you only order at restaurants and never think to make at home. I like Chinese hot and sour soup, but I find the long list of ingredients and steps a bit daunting. I don't even know where to find dried lily buds or wood ear mushrooms! Egg drop soup, though, is an easy dish to make for a nice dinner with friends or family. You can easily get more creative with the garnishes or add additional ingredients of your choosing, whether it's spinach or wontons or crunchy fried noodles.
Adapted and expanded from this recipe.
6 cups chicken broth or two cubes bouillon + 6 cups water (can use beef broth if you don't mind a darker color or vegetable broth to keep it vegan)
1 teaspoon salt (I used kosher salt and it was a little salty, so salt to taste)
4 tablespoons cold water
2 tablespoons corn starch
2 eggs or 1 egg + some liquid egg whites
1/4 teaspoon ground ginger (or to taste)
A sprinkle of dried chili flakes
1. Bring the broth to a boil and add the salt.
2. In a small bowl or cup, mix together the corn starch and cold water.
3. Stir the corn starch slurry into the boiling soup and add the spices (ginger and chili flakes).
4. Beat the eggs lightly and add a little hot broth to the eggs.
5. Slowly add the eggs to the soup, either drizzling it in with a fork or pouring in small amounts while stirring the soup.
6. Pour into bowls, garnish with chopped scallions and enjoy!