When I was a kid, my mom would go and get Chinese take-out from a local restaurant in Anaheim when we were feeling under the weather. Some of the dishes I remember enjoying the most were Egg Foo Young, Moo Shu Pork, and my favorite – Egg Drop Soup.
Egg Drop Soup is a broth based soup made of chicken stock then drizzled with freshly whisked eggs, which gives it a creamy texture. Preparing it at home is very simple and you can do it with just a few pantry ingredients including; stock-in-a-box, a knob of fresh ginger and a few spoonfuls of prepared miso paste.
The eggs are drizzled into the soup right before serving and stirred with a fork for a stringy effect. I added soft tofu for an extra boost of protein and to make this soup a little more substantial. The soft tofu absorbs the flavors of the broth as it warms, and becomes almost pudding-like.
I love to make a batch of this soup when it’s cold and rainy out or when I am craving some delicious Chinese food. Ladle it into cute bowls with Asian soup spoons for a full authentic experience.
1 quart chicken stock
1-inch piece of fresh ginger, peeled
2 tablespoons white miso, refrigerator section of grocery store
2 tablespoons soy sauce
1 tablespoon + 1 teaspoon cornstarch
1/2 teaspoon salt
7 ounces soft tofu
2 scallions, sliced
1. In a large pot over medium heat, add stock, ginger, miso and soy sauce. Whisk mixture and cook until simmering. In a small bowl, whisk 1 tablespoon cornstarch with 1/4 cup water. Drizzle cornstarch mixture into hot broth and whisk until smooth.
2. In a small bowl, whisk eggs with 1 teaspoon cornstarch. Drizzle eggs into hot broth and stir with a fork. Continue to stir for 1 minute. Season with 1/2 teaspoon of salt and stir.
3. Slice tofu into cubes and place in bottom of each bowl. Ladle soup over tofu and sprinkle top of bowls with scallions. Enjoy!