This egg drop soup is made with wholesome ingredients simmered together in a lovely chicken stock. Minced garlic and grated ginger not only give this soothing soup a wonderful fragrance but also an infusion of powerful health boosters.
A fun feature of making this soup is creating delicate ribbons of cooked egg. These ribbons, created by slowly pouring the whisked eggs into the hot chicken stock add a playful, pleasing touch to this flavorful soup.
Growing up, lasagna was the special dish my aunt served for our Christmas Eve celebrations. I wanted to rekindle those warm memories and set out to make lasagna as a special meal for my husband. All went well until the recipe called for one clove of minced garlic.
I had to decide if a clove was one small segment or the whole bulb. Could one small piece flavor a whole recipe? After mincing several pieces, the answer seemed clear. But since I spent so much time chopping, I still added it to my dish.
Lesson learned: a clove of garlic is one segment of the whole head. The flavor of garlic so overpowered the dish, we only ate about half. But the memory and its lesson lingers on.
Did you know that when you eat garlic you are eating an ancient health food? It has been valued for its nutritional and medicinal properties for over 5,000 years!
Garlic provides powerful health benefits. In fact, research is proving that garlic helps the body fight against the common cold, heart disease, and many cancers. Plus, it adds wonderful flavor to many foods, especially our beloved soups!
This recipe makes about 4 servings. And since egg drop soup is one that tastes best eaten immediately after preparation, you will only want to make as much as you plan to eat right now.
1. Combine: In a large saucepan combine chicken stock, minced garlic, and grated ginger. Peel the ginger then grate with a hand-held grater.
2. Bring to a boil: Bring mixture to a boil then immediately reduce heat.
3. Simmer: Simmer for 5 minutes with lid slightly ajar.
4. Dissolve: In small bowl combine 1 tablespoon water with 1-1/2 teaspoons cornstarch. Stir until cornstarch is dissolved.
5. Whisk eggs: Crack eggs into a medium-large bowl. Add the dissolved cornstarch. Mix with a whisk. (You can certainly crack the eggs into the same bowl you dissolved the cornstarch in. I like to crack the eggs in a separate container in case one needs to be discarded - then I won’t ruin the ingredients I’ve already assembled…)
6. Drizzle in eggs: Remove saucepan from heat. Using a medium-size spoon, drizzle thin streams of the egg mixture over the hot (but not bubbling) stock. Similar to drawing circles with a thin marker.
7. Wait: Let it set untouched for one minute.
8. Heat: Return saucepan to heat and in a gentle, circular motion stir the soup. This will allow the eggs to finish cooking.
9. Garnish and serve hot: Ladle soup into bowls and garnish with chives. Serve immediately!
Recipe Notes: Credit to Rebecca Hays Cook's Illustrated p.15 "Getting the Wisped Egg Just Right"
"Garlic." University of Maryland Medical Center. Accessed August 25, 2017. http://www.umm.edu/health/medical/altmed/herb/garlic.
Grzesiak, Bethany. "VA Dietitian Discusses the Powerful Benefits of Garlic and Onions." VAntage Point. Accessed August 25, 2017. http://www.blogs.va.gov/VAntage/21477/powerful-benefits-garlic-nd-onions/.
Hays, Rebecca. "Hot-and-Sour Soup at Home." Cook's Illustrated All-Time Best Soups & Stews, 2014.
Jarvie, Michelle. "Eat Garlic for Your Health | MSU Extension." MSU Extension. Accessed August 25, 2017. http://msue.anr.msu.edu/news/eat_garlic_for_your_health.