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    Egg Drop Soup

    Source of Recipe

    From "The Fresh Eggs Daily Cookbook" by Lisa Steele

    Recipe Introduction

    "A staple of Chinese cuisine, egg drop soup more than any other type of soup highlights fresh eggs. This homemade version is so satisfying whenever I have the urge for a warm bowl of hearty soup. It's also easy to make—and ready before you can say 'Chinese takeout.' I usually use chicken stock in my soup, but to make this a meatless meal, substitute vegetable stock."

    List of Ingredients

    ◦ 8 cups (2 quarts) low-sodium chicken stock
    ◦ One 2-inch piece fresh ginger, peeled and grated
    ◦ 1 teaspoon sesame oil, plus more for drizzling
    ◦ ¼ cup cornstarch
    ◦ 1 teaspoon sugar
    ◦ ¼ teaspoon ground turmeric
    ◦ ⅓ cup cold water
    ◦ 8 eggs, lightly whisked
    ◦ 4 scallions, sliced, plus more for garnish
    ◦ Kosher salt
    ◦ White pepper


    In a medium-sized saucepan over high heat, stir the chicken stock, ginger, and sesame oil until it comes to a boil.

    Meanwhile, whisk the cornstarch, sugar, and turmeric into the cold water in a measuring cup until smooth, then pour into the soup, whisking until combined. Reduce the heat to low and simmer the soup until slightly thickened, 1 to 2 minutes.

    Using a wooden spoon, stir the soup in a circular motion while slowly pouring in the whisked eggs. Let the eggs cook for several seconds undisturbed, then remove the pan from the heat and gently stir in the scallions, being careful not to break up the egg ribbons. Season with salt and pepper, then pour the soup into bowls and garnish with scallions and a drizzle of sesame oil. Serve warm.

    Makes 4 to 6 servings




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