Egg Drop Soup
DescriptionAlso known as Egg Flower Soup, this Chinese-American favorite is simple, tasty, and comforting on a chilly day. The most basic version is made from just stock and eggs, with a little cornstarch and a handful of green onions for a garnish. We've dolled ours up a bit, flavoring it with garlic, onion, and ginger, and adding carrots, shiitake mushrooms, and thin slices of chicken. The result--delicious!
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 1 large clove garlic, minced
- 3/4 pound boneless, skinless chicken breasts, sliced across the grain into 1/4-inch strips
- 2 medium carrots, peeled and julienned (cut in thin strips)
- 1/2 white onion, thinly sliced
- 2 1/4 ounces Fond de Poulet Gold® dissolved in 7 1/2 cups hot water
- 1/2 cup stemmed and thinly sliced fresh shiitake mushrooms
- 2 teaspoons peeled and minced fresh ginger
- 2 eggs, beaten
- Salt and ground black pepper
- 1/2 bunch (4-5) green onions, sliced on the bias
- Mix the cornstarch and water in a small bowl; set aside.
- Heat a nonstick wok or large nonstick skillet over high heat, about 2 minutes. Add the oil and swirl it to coat the pan (the oil should smoke slightly). Reduce the heat to medium. Add the garlic and cook for 1 minute. Add the chicken and stir fry 2 minutes. Add the carrots and onions and stir fry 4 minutes more.
- Add the diluted Fond de Poulet Gold® and bring the soup to a simmer. Add the cornstarch mixture, stirring well. Add the shiitakes and ginger.
- Pour in the beaten eggs, stirring constantly. Cook until the eggs are set, about 5 minutes. Season to taste with salt and pepper. To serve, pour the soup into warmed bowls and garnish it with the green onions.