Egg Drop Soup

One of my very favorite soups is also incredibly fast and easy to make.

Whenever I don't really feel much like cooking, I will get one of those roasted chickens at the grocery store.  I found that the easiest way to work with those is to don a pair of rubber gloves and just remove all of the meat - foregoing a knife.  One of the benefits of this process is that I am left with all of the skin, bones and fat that would otherwise go to waste and this all goes into a pot of boiling water to make chicken stock from.

Since I now have all of this chicken stock, I figure that I may as well just finish the job and turn it into Egg Drop soup.  Usually, however, I don't have enough stock to make as much soup as I want, so I augment the stock with more water and chicken bouillon. 

Egg Drop Soup

Prep time – 5 minutes

Cook time – 10 – 15 minutes

8 cups of chicken stock (Any poultry stock will do.  Stock from a roast chicken or roast turkey.  My personal favorite is Better than Bouillon™ )

5-6 eggs beaten

2 tablespoons sesame oil

2 tablespoons soy sauce

1 teaspoon onion powder

½ teaspoon white pepper

6 tablespoons corn starch

6 tablespoons cold water

1 tablespoon ground ginger

2 tablespoons parsley

Finely chopped green onions (for garnish - this is optional.)

1. Add all of the flavor ingredients to the chicken stock and bring to a boil.

2. In a separate container whisk the water and corn starch into a slurry and stir in to the stock.

3. Once the stock has thickened - and this happens pretty quickly - add the beaten eggs and stir with a fork.  The eggs cook instantaneously.  Turn off the heat and serve. 

Note – these measurements are merely guidelines.  Feel free to change them to suit your tastes and needs.  Personally, I like a little heavier dose of sesame oil and about another tablespoon of corn starch in my slurry, but I am making this recipe for use by people with normal palates