Now that we are back in school, the sicknesses have been running amok. After only two weeks of classes, I found myself in the doctor’s office testing positive for both Strep and COVID. What an adventure!
So naturally, once I was sequestered in bed, left to fight off of the fever, I knew I needed the meal that always made me feel better. My mom made homemade egg drop soup for us when we were younger, and it was the absolute best.
I know it’s still summer, so it feels weird to think about soup; but, trust me, when you’re deathly ill and can barely move, Mom’s soup really does the trick. I do tend to pair it with a ginger ale, but I think that’s just a me thing. Either way, enjoy this month’s recipe, and I hope everyone stays healthy!
Ingredients
4 cups chicken stock (about 1 liter, organic or homemade preferred!)
● 1/2 teaspoon sesame oil
● 3/4 teaspoon salt
● 1/8 teaspoon sugar
● 1/8 teaspoon white pepper
● 3 tablespoons cornstarch (mixed with 1/3 cup water)
● 3 eggs (lightly beaten)
● 1 scallion (chopped)
Preparation
1. Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar and white pepper. Taste the soup, and adjust the seasoning, if needed.
2. Next, add the cornstarch and water mixture. Make sure the cornstarch and water are mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you’ll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple of small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.
3. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers.. Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.
4. Ladle the soup into bowls, top with scallions, and serve!
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