I had some of the ingredients in the freezer, which quickly brought this soup together. I used 2 cups of my Costco Roasted chicken stock and made 2 cups of chicken broth from of the McCormicks chicken base.
The recipe calls for ground ginger, but I love the taste of fresh ginger. Thanks to having fresh frozen ginger and a microplane, I can easily put this in the soup. The recipe also calls for fresh chives, which I did not have, but used 2 green onions, cut into 2" pieces for this soup.
A smashed garlic clove is put in. I also freeze my garlic cloves to keep them fresh. They are so easy to peel when they are frozen.
The soup is simmered for a few minutes to allow all the flavors to come together and season the broth. A skimmer/strainer is used to take out the onion and garlic clove.
2/3 cup of frozen veggies is all you need.
I was supposed to reserve some broth at the beginning to mix with the cornstarch, but since my broth is hot, I mixed it in with a little bit of cold water and stirred it into the broth.
The broth is cooked to the desired consistency and brought to a boil. The beaten eggs are put into a measuring cup with a pour spout to drizzle in a slow steady stream over the broth while stirring.
I was relieved to fin the veggies in the midst of the eggs! I made this soup for our Valentine's dinner. The first thing my son said was, "This looks different." He is not used to seeing so many eggs in his Egg Drop soup. I'm not either, but hubby loved it! He prefers soups that are not so "brothy." After one bite, it was gobbled up by everyone. It tasted that good.
I love frying up some won ton strips and using them in this soup. It acts as a garnish and adds a nice crunch.
Next time, I will reduce the eggs and thicken the soup more by adding more cornstarch. The ranges are reflected in the printable recipes, below.
Now you can have take-out without going out!
Egg Drop Soup
(4x6 recipe download) (full page printable recipe)