I knew Billy was sick when he wasn't hungry after coming home from school. He always ate a big snack (growing boy = Bottomless Pit). He promptly headed to his room and laid down. For dinner, he asked if he can have some soup. When I asked him what he wanted, he replied he wanted some of my Egg Drop Soup. Thank goodness I just made some chicken broth the previous day. I had everything in my refrigerator for the soup.
2 cups chicken broth
1 egg, lightly beaten
1 tsp. grated ginger
1 tablespoon finely minced white onion
1/4 cup cornstarch mixed with 1/4 cup water
1 tsp. finely chopped spring onion or chives *(optional)
salt & pepper to taste
1. Boil the chicken broth in a large sauce pan or a small pot. When it starts to simmer, add the ginger and onion.
2. Let it simmer for five minutes. Taste the broth, if it needs it, salt it to your liking.
3. Bring it to a boil and add the cornstarch slurry that you made with the cornstarch and water. Add the slurry slowly in a thin stream while slowly stirring the soup. If you see the soup thicken up to your liking, stop pouring the cornstarch mix.
4. Turn the heat down and let the soup simmer for about a minute. Turn the heat off and slowly drop in the beaten egg. While you are pouring the egg, use your ladle to stir the soup to create wispy feathers of egg throughout the soup.
5. Ladle into individual bowls and sprinkle with black pepper and chopped spring onions/chives.