For this week’s Quarantine Cuisine, our sales rep, Tara, brings you an easy recipe she frequently makes for a hearty, satisfying lunch. This egg drop soup is better than any you’d get in a restaurant. The best part of all? It only takes a few minutes to throw together! Once you get the hang of making it as-written, try whipping up a batch just by winging it.
4 cups vegetable broth
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
freshly ground pepper to taste
2 tablespoons corn starch
1/4 cup water
minced garlic, to taste
grated ginger, to taste
sliced scallions, to taste
Into a large pot, add the broth, adding the sesame oil, soy sauce, and pepper. If using, add some minced garlic and grated ginger to taste, or add pinches of powdered garlic and powdered ginger. (I like mine with lots of fresh garlic and ginger.)
Set the pot over medium-high heat while you prepare the rest of your ingredients: In a small bowl, add the corn starch and water. Mix until completely smooth. Crack the eggs into another small bowl, and whisk them with a fork to scramble.
When the broth comes to a boil, add the corn starch mixture, and stir until the broth thickens. When you first pour in the cornstarch mixture, it will turn the soup cloudy. Once it has thickened and cooked, it will turn clear once more, giving the soup a glossy shine.
Turn the heat down to low, and give the soup a stir. Keep stirring slowly, creating a tiny whirlpool. Add the eggs and keep swirling until the eggs are cooked.
If using, top bowls of hot soup with chopped scallions.
Eggs play a starring role in this dish, so make sure they’re the best quality you can find!