This simple nutrition-packed soup is full of the goodness of chicken stock and fragrant ginger with the added flavor and protein of eggs. It’s great as both a starter and a main meal and will cure what ails you.
This month my Foodie Extravaganza group is celebrating the humble egg, a great source of protein in a little self-contained package. Eggs may well be one of the most versatile of all ingredients, working well in savory as well as sweet dishes, adding rise to baked goods, richness to sauces and cohesiveness to mixtures like meatloaves, quiches and nut pies. Many thanks to our host this month, Wendy from A Day in the Life on the Farm, where hens roam free and the eggs are always fresh!
Eggs, unwashed, can be stored at room temperature because nature protects them with a natural film that keeps out bacteria. Washed eggs, like most of the ones we buy in a grocery store, should be kept in a refrigerator.
Ingredients - Serves four as an appetizer or two for a light dinner
For the soup base
4 cups or 945ml chicken stock (Substitute vegetable stock for a vegetarian soup.)
2 tablespoons cornstarch
1 thumb-sized piece of fresh ginger
3-4 spring onions, white bulb ends only
For the egg drop:
3 large eggs
1 teaspoon cornstarch
1 teaspoon sesame oil
Optional add-ons:
Cooked rice
Corn niblets
To serve:
Soy sauce to taste
Drizzle sesame oil
3-4 spring onions, green tops only
Sprinkle fresh ground black pepper
Method
Slice your ginger into five or six thick pieces. Cut your green onions and separate the mostly green bits from the mostly white bits.
Heat your chicken broth with the ginger over medium heat so it comes to a boil slowly, allowing the ginger time to steep. Once it comes to a boil, turn it down a little, add in the white onion tops and let it gently cook for about 10 minutes.
Fish out the ginger pieces. Make a slurry out of a little cold water and the cornstarch and add it in slowly, while whisking quickly. Cook for a few minutes until the soup starts to thicken.
Meanwhile, whisk your eggs with the teaspoon of cornstarch. Add in the sesame oil and whisk again.
Stir the hot soup to get it moving in a circle and then slowly, slowly add the egg in the smallest stream you can manage, so it starts cooking as soon as it hits the hot broth, making ribbons of egg.
Serve the soup in bowls with soy sauce, sesame oil, a sprinkle of the green onion tops and some freshly ground black pepper.
Additional note:
It’s not traditional at all, but I added in a small can of steamed (not creamed!) corn at the end and served the soup over a little hot cooked rice for an even more filling meal. The photos do not reflect this last minute decision but I can tell you that it was a good one.
Enjoy!
Are you a fan of the incredible edible egg? Check out the great egg-centric dishes we have for you today!
- Baked Eggs and Candied Bacon by Our Good Life
- Egg Drop Soup by Food Lust People Love
- Eggs in a Cloud by Culinary Adventures with Camilla
- Eggs in Purgatory by Cooking with Carlee
- Ginger Coconut Macaroons by Passion Kneaded
- Gyeran Bbang (Korean Egg Bread) by Tara's Multicultural Table
- Ham and Cheese Breakfast Casserole by Fearlessly Creative Mammas
- Ham, Egg and Cheese Breakfast Braid by Making Miracles
- Southwestern Breakfast Bowl by The Freshman Cook
- Tiramisu Gelato by A Day in the Life on the Farm
- Vanilla Bean Angel Food Cake with Malted Chocolate Cloud Frosting by Baking in Pyjamas
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Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month we celebrate National Egg Day on June 3rd by serving up egg dishes of all kinds.
Posting day is always the first Wednesday of each month. If you are a blogger and would like to participate in the next Foodie Extravaganza, just go to our Facebook page to join. We would love to have you!
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