Quick and easy egg drop soup recipe
In the middle-class-Jewish culture in which I grew up, if you ordered hot and sour soup on Friday nights when you went out for Chinese food instead of going to synagogue, you were considered cool beyond cool, a real aficionado. If you couldn't handle the heat of hot-and-sour, you ordered wonton soup, equally forbidden and still somewhat exotic. Egg drop soup was always at the bottom of the list, the last choice soup, and I can't imagine why because now, as an adult who can take the heat, I'm often in the mood for something lighter, less gloppy, like eggs swirled in hot broth. And really, egg drop soup is that easy. The amount of soy sauce and salt you add will depend on your soup stock, so taste before you season. You'll be tempted to swap fresh mushrooms for canned, but where I grew up, all Chinese soups are made with canned mushrooms, and I don't mess with tradition.
Quick and easy egg drop soup
Serves 4; can be doubled.
4 cups homemade chicken stock or low-sodium store-bought broth
1 thin slice fresh ginger root
2-3 Tbsp low-sodium soy sauce
1 scallion, thinly sliced, green and white parts (reserve a few slices for garnish)
Kosher salt, or as needed
1 4-oz can sliced mushrooms
1 Tbsp arrowroot or cornstarch
2 egg yolks
Add all but 3 tablespoons of stock to a heavy saucepan, along with ginger, soy sauce, scallions and salt. Bring the stock to a boil. In a small bowl, combine the cornstarch with the remaining 3 tablespoons of stock, and set aside.
In a small glass measuring cup, use a fork to lightly whip together the egg and yolks. When the soup comes to a rolling boil, add the mushrooms. Then, drizzle the beaten egg slowly over the tines of the fork into the soup. The egg will cook immediately after it's dropped into the stock. Stir in the arrowroot or cornstarch mixture gradually until the soup is the desired consistency.