Egg Drop Soup – for What Ails You
Friday, November 1, 2013 at 4:00AM 
By David Hu
A new video for Video Friday
At this time of the year when more people succumb to colds and flu, it’s good to know how to make a restorative chicken soup. Mine is really simple, taking just a few minutes, so you can haul yourself out of bed to make it yourself if you don’t have anyone to nurse you at home.
This soup is nourishing and delicious. It’s the kind of soup that will perk up sluggish appetites.
But this soup isn’t just for when you’re sick. Increase the quantities and make it as a first course for a dinner party. It’s a good start to a Chinese New Year feast.
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Egg Drop Soup
1 cup reduced-sodium chicken broth
1/2 teaspoon cornstarch
1 egg
1 tablespoon sliced green onion
Heat chicken broth to boiling in small pot. Meanwhile, in small bowl, use a fork to mix cornstarch with 1 teaspoon water and stir to dissolve completely. When the broth comes to a boil, stir in cornstarch mixture and continue to stir to prevent lumps; lower heat to simmer and cook until broth thickens slightly, about 1 minute.
Crack egg in the same bowl and beat well with a fork. With one hand, hold the fork at the mouth of the bowl and pour the egg through the fork into the simmering broth. This will keep egg from clumping. Immediately, stir the broth with a fork to form egg shreds. As soon as egg begins to set, about 1 minute, turn off heat.
Pour soup into a bowl or mug and garnish with green onion. Makes 1 serving.
Add-ins:
- Add a drop or two of sesame oil
- Stir in a little miso
- Add small cubes of firm tofu
- Add thinly sliced shiitake mushrooms
- Add a small handful of spinach
- Pour the soup over rice and call it a meal
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Reader Comments (1)
Going to try this tonight. Whole family is recovering from a nasty bug at the weekend. Could be just what the doctor ordered ;)