Egg Drop Soup

6 standard portions

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Ingredients

• 1 tablespoon olive oil
• 1/2 cup green onions (chopped)
• 2 tablespoons finely minced fresh ginger
• 5 cups chicken broth (divided)
• 2 tablespoons cornstarch
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sesame oil
• 2 large eggs (beaten)
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• red pepper flakes (optional garnish)

Method

1. In a dutch oven or medium-sized stock pot, add 1 tablespoon of olive oil and heat over medium-high heat.
2. Add sliced green onions and minced ginger. Cook for 1 minute or until fragrant.
3. Add 4 cups of the chicken broth and sesame oil to the pot. Stir to combine.
4. In a small bowl or jar, combine the other 1 cup of chicken broth with 1 tablespoon of cornstarch. Whisk until well combined.
5. Stir the cornstarch slurry into the broth along with the garlic powder. Heat over high heat until simmering, then reduce the heat and simmer for 5 minutes, stirring occasionally.
6. Place the eggs in a small bowl and beat vigourously with a fork. Reduce the heat on the soup to low, and place a fine mesh sieve over the pot.
7. Pour the beaten eggs into the seive and gently push them through with the back of a spoon. Stir the soup gently and cook for 1 minute.
8. Remove the soup from the heat and stir in salt and pepper to taste. Garnish warm bowls of soup with crushed red pepper and additional green onions if desired.