Egg-drop soup

 

I love Chinese food, and here is a soothing version of egg-drop soup from Cook’s Illustrated. Tastes better than restaurants’ versions to me. Easy to make and no dairy, of course. Enjoy!

Egg-drop soup

Broth:

2 quarts of chicken broth

a 1 inch piece of ginger, unpeeled, sliced thin

2 medium scallion, halved lengthwise

Soup:

1 tablespoon soy sauce

2 tablespoons cornstarch

2 tablespoons water

2 medium scallions, chopped fine

2 tablespoons minced fresh cilantro leaves

4 large eggs, beaten

For the broth: Place all ingredients in a large saucepan and bring to a simmer over medium heat. Simmer gently for 15 minutes. Strain the broth and discard the solids. Return the broth to the pot.

For the soup: Bring the broth to a simmer and add the soy sauce. Combine the cornstarch and water in a small bowl, stir until smooth. Whisk cornstarch mixture into the broth until it thickens slightly, about 1 minute. Stir in the scallions and cilantro.

Whisk the broth so that it is moving in a circle. Whisk the eggs into the broth, pouring them in in a slow steady stream. Keep whisking for about a minute. Serve immediately.