When we serve this egg drop soup, there are rarely leftovers. We always serve a bowl of crunchy Chinese noodles alongside this family favorite. And sometimes, we even make our own crunchy noodles from egg roll skins.
5 cups chicken stock, or 4 cups chicken broth plus 1 cup water
2 teaspoons soy sauce
2 tablespoons cooking sherry or medium dry sherry like Kedem
1 (2 inch) piece fresh ginger, thinly sliced or 1 teaspoon ginger powder
1 garlic clove, smashed
2 large eggs, lightly beaten
1 to 2 scallions, thinly sliced
2 teaspoons corn starch
1 1/2 teaspoons Asian sesame oil, or to taste
3 green onions, sliced thin (about 1/4 cup sliced), plus extra for garnish
Salt, to taste
Black pepper, to taste
Bring stock, soy sauce, sherry, ginger, and garlic to a simmer in a 2 quart heavy saucepan for about 15 minutes. Remove
ginger and garlic with a slotted spoon and discard. If using any of the optional ingredients, add them here.
Stirring soup in a circular motion, add eggs- in a slow, steady stream.
Simmer undisturbed, until strands of egg are cooked, about 1 minute. Remove some soup and dissolve corn starch; when lump free add back to soup.
Remove from heat and stir in scallions to tast, and sesame oil. Season with salt and pepper and serve.
Optional additions: Add 1 cup frozen corn or 1 can creamed corn; 1 cup fine noodles, cooked; Chunks of boneless chicken
For convenience, when I don't have homemade chicken broth, I use Imagine no chicken vegetable broth.