Exotic, easy, and with a “um, what am I eating, exactly?” feel to it, Egg Drop Soup is perfect for that elitist dinner party you planned a week ago and forgot about until the first guests arrived. I’ve whipped it up the last two times I had people over, and on both occasions I found myself explaining the behind the scenes mechanics of the soup on the table.
I’ve never ordered egg drop soup at a Chinese restaurant, since I generally refuse to pay other people to make soup for me, so I do not know how it is supposed to taste. All I know is that this tastes good. The recipe can be multiplied to infinity as long as you have a big enough pot and infinite number of eggs. It stores well, so make a lot!
Of the ingredients, only eggs and ginger are totally necessary. Use freshly grated ginger if you can because it’s more fun and makes you feel much more legit when making it.
Ingredients for eight sizable bowls
- Eight cups chicken stock, from cubes or your gigantic personal vat of chicken bones
- Four Eggs
- About an inch or two of the piece of ginger, grated.
- Six green onions or scallions chopped finely. Celery works if you don’t have it. Shallots and chives probably work too.
- Just a bit of lemon juice and soy sauce if you have and want it
- Two tablespoons or so of flour or cornstarch to thicken the soup
- Two to five cloves of garlic
Here’s what you do:
- Boil the stock, garlic, ginger, soy sauce, green vegetables, and lemon juice together.
- Take a bit of the stock out and mix it with the flour well. Add it back to the broth when the lumps are gone.
- Whip together the eggs.
- When the broth is boiling hard, turn the heat to low and drop the eggs into the soup. Pour gently, through the tines of a fork, from about a foot above the soup. Have a friend stir the broth counterclockwise and recite your favorite incantation while you are dropping gradually the egg. The egg will magically transfigure into noodles upon impact with the water. If you do not stir, the noodles will not be long and stringy. If you do not chant, you’ll be ok.
- Turn off heat after you’re done and eat that.