The basic recipe for egg drop soup, also called egg flower soup, is quick to make. On a whim, you can make egg flower soup nearly as quick as opening a can of prepared chicken noodle soup. We are most familiar with egg drop soup as the soup course from the Chinese restaurant numbered entrees, you know, “With four you get egg roll.” Egg drop soup has counterparts in many countries, in France by garlic and egg soup, in Italy by Parmesan and egg soup. Regional variations can make a soup to fit just about everyone’s taste.

• 4 cups chicken broth, divided
• 2 green onions, thin sliced including greens
• Dash of soy sauce or sesame oil
• 2 tablespoons cornstarch

• 2 eggs plus 1 yolk, lightly beaten
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon fresh grated ginger
• Salt to taste, if needed

1. Set ½ cup of chicken broth aside and mix in 2 tablespoons cornstarch. In a wok or saucepan, bring the remaining 3 1/2 cups of chicken broth to a boil. Add the seasonings. Simmer for 1 or 2 minutes.
2. In a small bowl, whisk the eggs until pale yellow in color, just slightly frothy.

   

3. Return broth to a low boil. Stir the broth strongly in one direction. Slow rotation will produce long strings of cooked eggs. Fast rotation will produce a more shredded appearance. Very slowly pour the eggs in a steady stream into the rotating broth.

   

4. Reduce heat to simmer. Add the broth-cornstarch mixture and gently stir until the soup has thickened. Remove from heat. Garnish with sliced green onion and serve.

Variations: Add the desired items to the broth after the seasonings but before adding the eggs. Simmer until cooked through. Return to a boil and then add the eggs to the stirred mixture. Suggestions may include: 1/4 cup frozen peas, sliced button mushrooms, 1 tablespoon shredded carrots, diagonally sliced celery (smaller stalks sliced on the bias), tofu bits, or bean sprouts.