For anyone that’s ever been to a Chinese restaurant, and seen the egg drop (also called egg flower) soup, with its bits of egg seemingly suspending in a slightly gelatinous broth….and actually ENJOYED it…this is a recipe for you.
I was literally amazing at how easy this soup is to prepare. Even more so, Mike damn near licked his bowl. It was that good. In my opinion, this is better then anything you’d get at your local China Kitchen. I served this soup with Fried Rice and it was filling, healthy, and delish. Not much more I can say, this is an easy, quick, protein packed meal!
Egg Drop Soup
Serves 2 (this recipe is EASILY doubled)
2 cups chicken broth
1/2 teaspoon soy sauce
1/2 teaspoon sesame oil
2 teaspoons cornstarch
1 tablespoon cold water
2 eggs, beaten
2 teaspoons chopped chives
Salt & Pepper to taste
In a saucepan, combine and chicken broth, soy sauce and sesame oil. Bring this mixture to a boil.
Stir together the cornstarch and cold water until the cornstarch is dissolved and then pour into the boiling broth.
With a spoon or small spatula, stir the soup gently while you slowly pour the beaten eggs into the saucepan. Season with chives, salt and pepper and serve while hot.
***According to Mike, this soup reheats well the next day as well!***