It’s been a long time since I had egg drop soup. I didn’t realize how simple it is to prepare and that the ingredients are already in my pantry—no need to go to the grocery store! Egg drop soup is a wonderful comfort food and you can easily add other ingredients to suit your tastes, like chopped carrots, peas, tofu, etc. I used sesame chili to give the soup some spiciness, but you can use sesame oil, instead, if you prefer.
- 32 ounces organic chicken stock
- 1 tablespoon + 1 teaspoon cornstarch
- 2 teaspoons soy sauce
- ¾ teaspoon sesame chili oil or sesame oil
- Freshly ground pepper
- 3 organic eggs
- 3 green onions, thinly sliced on the diagonal
- ⅓ cup frozen organic corn, thawed
- Pour chicken stock in medium saucepan over medium high heat, reserving 2 to 3 tablespoons of stock to whisk with the cornstarch in a small bowl.
- Add cornstarch, soy sauce, sesame chile oil and corn, stirring well. Reserving some green onion for garnish, mix in the soup. Season with freshly ground pepper to taste. Bring to a boil. Reduce temperature to a simmer.
- In a small bowl, whisk eggs. Slowly pour (in a narrow stream) the beaten eggs into soup, while very gently whisking as you pour to create the egg ribbons. Let eggs cook for a few seconds.
- Garnish with green onions and serve immediately. 4 servings.