Easy Egg Drop Soup
I was really surprised by how easy this was to make! East coast friends who are settling in for a weekend of cozy indoor time amid the storm, this is for you.
- •Bring 6 cups of chicken broth to a light simmer over medium heat.Or vegetable broth.
- •Stir in a few dashes of soy sauce (not too much--the broth is already salty, so taste as you go).
- •Add 2 cloves minced ginger and one small (1/2-inch) nub peeled ginger, minced.Give it a good stir to combine.
- •Whisk in 2 teaspoons cornstarch, 1 teaspoon sesame oil, and 1/2 teaspoon white pepper.The cornstarch helps thicken the broth. The rest is for flavor.
- •Add 6-7 sliced mushrooms.Shiitake, cremini, or regular white button ones work well.
- •Let cook for about 5 minutes, just until the mushrooms are tender.
- •Reduce heat to low.
- •Add 3 chopped green onions.Both the white and green parts.
- •Beat 3 eggs in a spouted measuring cup with a fork.The spout will be helpful in the next step.
- •Use chopsticks to swirl the soup.If you don't have chopsticks, the handle of a wooden spoon works just fine.
- •Very slowly, pour a thin stream of the beaten eggs into the soup while you swirl.The swirling will cause ribbons of cooked egg to form.
- •Immediately turn off the heat.
- •Serve the soup immediately, garnished with more sliced green onions.