Egg Drop Soup Recipe-
- 4 cups broth from Gara (Asian style chicken stock sticks), divided
- 1/8 tsp. ground dried ginger
- 2 tbsp. finely chopped green onions – use all the white parts, and the first half of the green stalks
- ¼ tsp. salt
- 1-1/2 tbsp. cornstarch
- 2 eggs
- 1 egg yolk
- Pour 3-1/4 cups of the Gara broth in a medium sized saucepan—reserve the other 3/4 cup of broth.
- Add in the chopped green onions, ginger, and salt, stir together well, and bring the broth to a rolling boil.
- Take a small mixing bowl and put the reserved broth in it, together with the cornstarch. Stir and mix them together until nice and smooth, then set aside.
- Whisk the eggs and egg yolk together in another small bowl, using whisk or a fork.
- A little at a time, and now using a fork, drizzle the whipped egg mixture into the boiling broth. The egg should cook immediately. As soon as all the eggs have been drizzled into the broth, stir in the cornstarch mixture, again little by little, until the soup is at the desired thickness consistency. Your Egg Drop Soup should be thicker than regular soup, but not syrupy.
Remember, it is traditionally the custom in Japan to serve soup – any kind of soup, including Egg Drop soup – with the main meal, not before as an appetizer, as is done in Japanese restaurants in western countries.