This comforting egg drop soup recipe relaxes you with its delicate strands of egg swirling in a savory broth infused with slight flavor of ginger, offers warmth and nourishment with every spoonful.
recipe 
yields
Serves 2
4 tablespoons cornstarch
1 tablespoon sesame oil
1 head garlic, halved and smashed
3 tablespoons freshly grated ginger
1 teaspoon ground turmeric
1 gallon Chicken Stock (recipe follows)
5 eggs, lightly beaten
2 scallions, sliced thin, for garnish
1 pound chicken necks or feet
1 onion, roughly chopped
1 carrot, roughly chopped
1 bay leaf
2 tablespoons soy sauce, plus more to taste
ingredients
Make the Chicken Stock
steps
Make the Egg Drop Soup:
- In small bowl, whisk together cornstarch and enough water to make slurry; set aside.
- In a large pot, heat sesame oil over medium heat and add garlic, ginger, and turmeric; sweat until fragrant, about 2 minutes. Add chicken stock and bring to a boil; boil 5 minutes, strain, and stir in cornstarch mixture, mixing for 3 minutes or until thickened.
- In a slow steady stream, gradually stir in eggs with a fork or whisk. (Pro tip: Putting the beaten eggs into a clean squirt bottle is a great trick for this step). Continue to stir and cook eggs until ribbons form, about 2 minutes. Serve immediately, garnished with scallions.
Make the Chicken Stock:
- Preheat oven to 500 degrees.
- In a roasting pan, caramelize necks or feet until golden brown (how long).
- Remove from oven and transfer to a large stockpot; cover with water and bring to a boil, then add chopped vegetables and bay leaf and simmer on low for 3 hours.
- Strain and season with soy sauce.
Date Published: 05.03.24
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Recipe By
Blair Machado, Hamfish Events
