First, I must apologize for being lax on posting. Some sort of cold has hit us and kept us from being normal functional human beings. However, coming through the other side of some tissue boxes, I can share a great soup for the sick that you can make even if you are suffering. If you are anything like us, then this will be decided by whoever can breath the easiest.
As you’ve noticed, we’re not huge on soups around here probably because most recipes start with chicken stock. I think if you’re going to make soup, your first ingredient shouldn’t be something out of a carton or can. This soup is the exception. Unless you make a lot of your own stock, you’ll have to start with a pre-packaged ingredient. You really can’t beat flavorful stock that comes premade when you’re sick.
Once you’ve had this soup, you’ll never go back to the take-out chinese version. It’s warm, filling and the ginger makes it taste amazing! I can’t take complete credit though, the original recipe comes from Jamie Deen’s Good Food Cookbook.
So, I’ve made a few changes to this recipe based on our personal preferences. The biggest being leaving the ginger in the soup. I don’t know why they took it out when you can just eat it. Not only does it halve the cooking time, but it also simplifies the prep. Not so hard you egg drop into the hot broth. Straight forward directions mean you will have trouble messing it up when you’re ill.
Also, it’s so simple and easy you can make it while sick. The ginger means that you might just beat that cold faster. Although, I still recommend a ginger shot. The burn doesn’t feel worth the pain, but the results are phenomenal.
Plus, generally any fluids are good fluids when you are sick, so the fact that this makes you want finish it off on your own doesn’t hurt. Well, besides your stomach afterwards. It’s a good kind of pain though.
I’ll be honest this doesn’t resemble anything like the kind you get from a restaurant. This is definitely not big chunks of egg. Nor does it have that reddish hue that makes your mouth water. However, the flavor is all there. That’s what really matters in this egg drop soup.
- 1 quart chicken stock
- 1 (1-inch) piece ginger, grated (directly into the pot)
- 2 teaspoon soy sauce
- 1/8 teaspoon pepper
- 1 tablespoon cornstarch
- 2 large eggs, beaten
- In a medium saucepan over medium-high heat, combine stock, ginger, soy sauce and pepper. Bring to a boil, reduce heat to medium.
- In a small bowl, whisk cornstarch into 1/4 cup hot soup.
- Pour into pan of simmering soup all the while whisking.
- Turn off heat and swirl soup with a whisk to create a whirlpool and slowly pour in eggs.
- You may want to add more soy sauce based on your personal taste. Although if you have a cold and can taste nothing, then I recommend a ginger shot. You won't even taste it!