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Dorothy Dean presents: Egg drop soup is comforting, warming during cooler weather

UPDATED: Mon., Nov. 2, 2020

By Audrey Alfaro For The Spokesman-Review

Dishes that pack serious flavor, yet call for minimal ingredients and are quick to make, are gems in the recipe world.

You should always have a few in your arsenal covering everything from appetizers to desserts and some for the season, like soups.

With soup season here in full force (which I eagerly welcome with open arms – and open mouth), the hankering for a warm, comforting bowl can easily be satisfied with this Chinese restaurant staple, egg drop soup.

Also known as egg flower soup, egg drop soup is typically made with seasoned chicken broth that’s full of wispy ribbons of eggs.

It’s absolutely delicious and has a unique silky texture that will have you going back for bowl after bowl.

A mixture of soy sauce, sesame oil, white pepper and garlic powder infuses a savory umami flavor into the broth, which is thickened with a corn starch slurry.

The delicate ribbons of eggs are made by slowly stirring the soup in one direction, creating a whirlpool, to which the eggs are drizzled into, and it’s immediately served with a garnish of thinly sliced green onions.

There are many variations of this soup, as it’s a great canvas for additional ingredients.

Corn, peas and carrots are popular additions, or try it with mushrooms, bok choy, tofu or ground pork.

You also can swap the chicken broth for vegetable or bone broth.

Egg Drop Soup

Adapted from thewoksoflife.com.

4 cups chicken stock

½ teaspoon sesame oil

1 tablespoon soy sauce

¼ teaspoon sugar

⅛ teaspoon white pepper

¼ teaspoon, plus ⅛ teaspoon garlic powder

5 drops yellow food coloring (optional)

3 tablespoons corn starch

⅓ cup cold water

3 eggs, lightly beaten

1 green onion, thinly sliced

In a medium pot, bring the chicken stock to a simmer. Add in the sesame oil, soy sauce, sugar, white pepper and garlic powder and stir to combine. Add in the five drops of yellow food coloring, if using.

In a small bowl, mix the corn starch and cold water until smooth and thoroughly combined. Slowly pour the mixture into the soup while stirring constantly until fully incorporated.

Use a ladle to stir the soup in a circular motion, creating a whirlpool, and slowly drizzle in the eggs while continuing to stir (this will create the ribbons of eggs).

Serve immediately topped with sliced green onions.

Audrey Alfaro can be reached at spoonandswallow@yahoo.com.

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