Egg Drop Soup

The first time I ever made a recipe by foodie and cooking author Garrett McCord was his Egg Drop Soup.  It popped up last year as a “visiting guest chef” over at Simply Recipes, and the ingredients were soo easy, I knew I had to try it.

Garrett’s egg drop soup is more than easy, it’s richly flavorful  combining naturally tasty chicken broth with spicy white pepper.  But a word of advice, in the many times I prepared this soup, I’ve discovered that there isn’t much room for adjustment: follow the recipe exactly and you’re in for a clearly delicious treat.  Make with vegetable broth (instead of chicken) and you might as well throw away the batch.

Some recipes are just too good to adjust.  For more on Garrett’s delicious and fascinating foodie posts, see his blog Vanilla Garlic.

Egg Drop Soup

This original to this recipe can be found over at Elise Bauer’s food and cooking blog Simply Recipes (here).  For more on cooking author, Garrett McCord, see his kicking blog Vanilla Garlic.

Ingredients:

* 3 eggs, lightly beaten

* 4 cups chicken stock (fresh/homemade is best)

* 1 tablespoon corn starch

* 1/2 teaspoon ginger (fresh grated is best)

* 1 tablespoon soy sauce

* 3 green onions, chopped

* 1/4 teaspoon white pepper (can use reg. pepper)

* 3/4 cup mushrooms such as bella, enoki, shitake, or straw

1.) Add 1 tablespoon corn starch to 1/2 cup chicken broth.  Whisk to dissolve and combine.

2.) Place chicken stock, ginger, soy sauce, green onions, pepper, and mushrooms in a soup pot.  Bring to a boil and reduce to simmer.

3.) Whisk 3 eggs and slowly pour eggs into heated pot continually stirring during this pouring process.  The egg will “ribbon” during this addition process.  The slower you add the egg, the thinner the ribbons will be (and vice versa).

4.) Serve immediately with more green onions to garnish and freshly cracked pepper.  Makes 4.  Enjoy!

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