Egg Drop Soup

A quick, comforting chicken broth laced with silky ribbons of egg and green onion.

Ingredients

• 6 cups chicken stock
• 1 tablespoon soy sauce
• 2 tablespoons cornstarch mixed with 3 tablespoons water
• 2 large eggs, beaten
• 3 green onions, thinly sliced
• 1 teaspoon sesame oil
• Salt and white pepper, to taste

Directions

1. Bring the chicken stock and soy sauce to a gentle boil in a saucepan.
2. Stir in the cornstarch slurry and simmer until the broth thickens slightly.
3. Reduce the heat to low so the broth is barely moving.
4. Slowly pour the beaten eggs in a thin stream while stirring gently in one direction to form ribbons.
5. Remove from heat and stir in the green onions and sesame oil.
6. Season with salt and white pepper and serve hot.

Notes

Adapted from Jeff Smith, The Frugal Gourmet, who showed how a few pantry items make an elegant soup.