Friday Recipe: Egg Drop Soup
4 cups good-quality chicken stock
2 tablespoons cornstarch
1 teaspoon ground ginger
1/4 teaspoon garlic powder
2 large eggs
2 egg whites
1/2 teaspoon sesame oil
3 green onions, sliced thin (about 1/4 cup sliced), plus extra for garnish
1/4 cup whole-kernel corn or creamed corn (optional)
salt, to taste (I use about 1 teaspoon – I like my soup salty!)
black pepper, to taste (I use about 1/4 teaspoon)
Stir your stock and cornstarch over medium to high heat. Until your mixture boils, whisk your eggs in a separate bowl. Once your stock and cornstarch is boiling, remove from heat and slowly stir in eggs while you whisk.
Add your additional ingredients. Use Sesame Oil sparingly and corn is optional. Enjoy!