Gingery Egg Drop Soup

Better than the Chinese restaurant egg drop soup!  Easy.  And Fast!

This is another 15 minute meal.  My “go to” soup recipe when I’m pressed for time or I’m simply being lazy but I want some soup.

The tiny strips of crunchy, tender ginger in every spoon are what make this soup.  This is absolutely perfect with fried rice. Another quick and easy dish… Or paired with egg rolls.  Sam’s club sells pretty decent egg rolls and is best warmed up in the oven.

Other than this is being tasty… it is very affordable.  This recipe serves 6 people and cost less than $3 provided you already have the other ingredients on hand.  And if not, the other ingredients are worth the upfront investment because you will be using them again, and again for this recipe and other Asian recipes.  This soup is of course a great break from Ramen noodles if you are a college student.  🙂

You can split this recipe in half if you’re only serving 2 or 3 people…

Step by step instructions and recipe below:

Gather all your ingredients.  Remember the chicken granules.  I forgot to take a photo of it…

Sprinkle a pinch of ground black pepper over the cracked eggs and beat lightly. Set aside.

Mix cornstarch and water.  Sorry. This is not a good photo.

Combine chicken broth, water, ginger, wine, sesame and hot pepper oil and chicken granules in a 2 quart pot.

Bring to a boil.

Give the cornstarch another stir, and drizzle cornstarch mixture into the boiling chicken broth, while stirring with a long chopsticks or ladle.

Drizzle beaten eggs, in circular direction, over the broth.

Stir immediately three or four times.

Add chopped green onions.

Stir and taste to see if additional ground black pepper and or salt is needed.

Serve hot.

Gingery Egg Drop Soup

2 – 14 ounces low sodium can chicken broth

2 cups filtered water

1 ½ inch piece ginger – peeled and sliced into tiny strips

1 TBSP. white wine

1 tsp. sesame oil

1 tsp. hot pepper oil

1 tsp. chicken granules

4 TBSPs. cornstarch + 6 TBSPs. water

4 large eggs – lightly beaten

¼ 8 tsp. freshly ground black pepper

3 stalks green onions – chopped

Crack the eggs into a medium size bowl and sprinkle ground black pepper.  Beat the eggs lightly and set aside.

In a small bowl, combine cornstarch with 6 tablespoons water.  Stir until cornstarch is dissolved.   Set aside

Combine chicken broth, water, ginger, wine, sesame and hot pepper oil and chicken granules in a 2 quart pot.

Bring these combined ingredients to a full boil over medium heat.

Give the cornstarch another stir, and drizzle cornstarch mixture into the boiling chicken broth, while stirring with a long chopsticks or ladle.  Boil chicken broth for another minute.

Reduce heat to low.

Drizzle beaten eggs, in circular direction, over the broth.  Stir immediately three or four times.

Add chopped green onions.  Stir and taste to see if additional ground black pepper and or salt is needed.

Serve hot.

Tess’ Kitchen Secrets:

  1. Be sure to pick young, tender ginger.  I found that Wal-Mart sells the best ginger.  Whoever is their supplier… their ginger is always fresh, young and tender.  How can you tell a young ginger from the mature ones?  Young ginger has a light yellowish skin, plump and tender to the crunch.  The skin is most definitely not dry and the flesh not stringy.
  2. As for the wine, you may use white wine, medium dry sherry and or rice wine.  I used white wine because that’s what I had on hand.
  3. When I was still on the experimenting stage for soup, the soup was good but it tasted as if something was missing… And I found that adding a teaspoon of chicken kicked this soup to another notch.

Enjoy and Happy Cooking!

Tess

P.S.  I wanted to leave you a photo showing you the difference between young and mature ginger.  I know most you already knows… so this is for those who don’t and would appreciate the information…

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