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Egg Drop Soup

4 cups chicken broth (homemade or store bought with no/low sodium)
1/2 cup diced ham or bacon
6 green onions, thinly sliced and seperating the white parts from the green
1 inch piece of ginger, finely grated
1 teaspoon whole peppercorns
kosher salt
4 teaspoons cornstarch
2 whole eggs

-Bring stock to a boil in a saucepan.
-Add ham, the white parts of the green onions, ginger, and peppercorns and reduce heat to a simmer for 20-30 minutes.  (If you prefer to have just a broth at this point you will need to strain this.)
-Season to taste with salt.
-Combine 1 tablespoon of the cornstarch with about a tablespoon of water in a small bowl and mix until smooth.  Whisk this into the soup.
-Whisk together the eggs with the remaining teaspoon of cornstarch until well blended.  
-Now for the fun part:
    -Swirl the soup with a large spoon to get it moving in the saucepan.
    -hold the tines of a fork over the edge of the bowl with the egg mixture and slowly drizzle the egg into the saucepan.
-Allow soup to sit for about 20 seconds, then stir gently to break up the egg to desired size.
-Serve with green parts of onion sprinkled over the top.