- 4 cups good-quality chicken stock, room temperature or chilled
- 2 Tbsp. cornstarch
- 1 tsp. ground ginger
- 1/4 tsp. garlic powder
- 2 large eggs
- 2 egg whites (i didn’t add more egg because we were low!)
- 1/2 tsp. sesame oil
- 3 green onions, sliced thin (about 1/4 cup sliced), plus extra for garnish
- 1/4 cup whole-kernel corn or creamed corn (optional – I used frozen)
- salt, to taste (I use about 1 tsp – I like my soup salty!)
- black pepper, to taste (I use about 1/4 tsp.)
In a medium stockpot, whisk together the stock, cornstarch, ginger and garlic powder until all blended. NOTE: You need to either whisk the cornstarch in at this point, or mix it with more broth and add it when it’s HOT. Otherwise it’ll just lump up! ALSO, I added my corn at this point, because it was frozen.
Meanwhile, whisk your eggs together in a measuring cup. She suggests the measuring cup for ease of pouring, rather than a bowl.
Stir in the sesame oil, corn (if you’re using room temp or hot corn), and scallions (we added scallions to each bowl rather than the pot FYI). Adjust the salt and pepper. We used a LOT of sea salt, and a moderate amount of pepper.
RATING: 2 1/2 – 3 as written
This is a good base, and fortunately very easy to tweak to a 4 star recipe. Here’s what we did:
Added more salt. It needed more than we expected. I’d added a good bit to the pot, but we added even more to the bowl. If you’re using sea salt, don’t worry about the sodium – plus you’re getting lots of great minerals!
Used more scallions than in the photo. If you can get a little bit of green onion in most bites, that’s really yummy!
Added hot sauce (Piggly Wiggly hot sauce, in our case). THIS was the biggie. It didn’t get hot, but it really amped the flavor overall and took it to 4 stars.
NEXT TIME, I’d add more corn. If my son were eating it, I’d reduce the ginger (not among his favorites). Overall, it’s a really good soup, and an okay “egg drop soup.” It would be great for someone with a cold/flu or tummy bug, and it only took about 15 minutes from getting the stuff out of the pantry to eating, so it’s a keeper for those reasons for sure.