Egg Drop Soup

By: The Local Palate
Blair Dragon Columbia RutaSmith rev

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.

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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
  • Make the Chicken Stock
  • 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

Make the Egg Drop Soup:

  1. In small bowl, whisk together cornstarch and enough water to make slurry; set aside.
  2. 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.
  3. 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:

  1. Preheat oven to 500 degrees.
  2. In a roasting pan, caramelize necks or feet until golden brown (how long).
  3. 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.
  4. Strain and season with soy sauce.
  • Recipe By
    Blair Machado, Hamfish Events

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