I have a thing for soup, especially in the winter. I want to eat it every night and my family loves it to, so it’s kindof my go to meal when I am at a loss for what to cook, which is a lot of the time.
I love to eat egg drop soup when I’m eating out at a Chinese Restaurant. However, I never really know if it’s gluten free or not. I was craving it one day and decided to make it for my family. Holy cow, it was to die for and everyone had seconds! Every drop was gone from the pan and I made a double batch. It’s so flavorful and so easy to make, even my husband made it once and that’s saying something. Sorry honey.
When I took the photos for this recipe, I didn’t have any green onions, so I just threw in some cilantro for garnish. It tasted just fine.
Here’s how to make egg drop soup
- 6 cups good quality chicken stock
- 1/2 tsp fresh ginger, grated
- 2 T. tamari
- 1 T. chopped garlic
- 2 T. + 1 tsp. cornstarch
- 2 T. water
- 3 eggs, beaten
- 3 green onions, chopped (only the green part)
- salt and pepper to taste
- Over medium heat, bring stock, ginger, garlic, salt, pepper, and tamari to a boil.
- In a small bowl, make a slurry with the cornstarch and 2 T. water. Slowly stir slurry into the broth mixture until it's thickened. Reduce heat to simmer.
- Pour in the beaten eggs slowly while stirring with a wooden spoon IN THE SAME DIRECTION, don't change stirring directions or you will have scrambled eggs. The egg will spread out in the soup.
- Turn off the heat and add green onion.