PREP 3 MIN | COOK 10 MIN
Ingredients
- 64oz chicken stock
- 1/4 tsp ground ginger
- 1 Tbsp cornstarch
- 1 clove garlic
- 1 tsp soy sauce
- 1/2 tsp pure sesame oil
- Pinch white pepper
- 3 eggs
- Green Onion (if desired)
Notes
We loved this recipe because it's so quick and easy! You can pair it with any Asian meal as a side or a starter. You can even eat this as a meal by itself!
Preparations
1.Bring the 5 cups of chicken broth to a boil
2. In a small bowl, mix cornstarch and 2 T of the warm chicken broth
3. Add in the ginger, garlic, cornstarch mixture, soy sauce, white pepper and sesame oil. Bring back to a boil lightly for about 3 minutes to let the flavors infuse and thicken a little
4. Whisk the eggs together thoroughly in a large liquid measuring cup. Slowly drip the whisked eggs into the soup. A good trick is to pour it through the prongs of a fork to get the ribbon effect
5. Let it simmer for about a minute to make sure the eggs are cooked completely. Try not to stir it too much so you don't break up the eggs.
6. Slice up green onion, if desired, and add to the pot right before removing it from the stovetop
You Do You
Alternatives
- Garnish with green onions, crunchy Chinese noodles, mini bean sprouts, fried wonton strips, cilantro, thinly sliced jalapeno, tofu, corn, mushrooms (cooked or fresh), shredded brussels sprouts
- Add shredded chicken - 1 cup of cooked and shredded chicken (rotisserie or pan fried)
- Use vegetable stock instead of chicken stock
- No stock? Use the same amount of water and 2-4 Tbs of chicken bouillon (stir and taste between each additional Tbsp, stop when it tastes the way you like it)
- For a thicker soup, mix an additional 1 Tbsp cornstarch and 2 Tbsp broth together in the same bowl as before and add to pot before you add the eggs - let boil for an additional 2 minutes
- Add more veggies - add during step 1 of the PREPARATIONS phase
- 1/4 cup of fresh or frozen corn kernels
- 1/4 cup of finely diced (or thinly sliced) carrots - boil until the carrots are soft, then move on to step 2 of the PREPARATIONS phase
- 3/4 cup sliced mushrooms (enoki or shiitake are best, but use any mushrooms you'd like!)
- 2 cups of spinach - in a separate pan cook down with 1 Tbsp of oil before adding into the soup
- Fresh Ginger - 1/2 tsp freshly grated
- Extra spices (start with 1 tsp and taste before adding more) - garlic powder, freshly ground black pepper, red pepper flakes, sugar (1/2 tsp), garlic salt (1/2 tsp), black garlic powder, extra ground ginger
- Gluten Free - use gluten free soy sauce
- No soy sauce? Here are some great alternatives!
- Tamari - gluten free
- Worcestershire Sauce - gluten free, soy free, and low sodium (DO NOT USE IF YOU HAVE A SHELLFISH/SEAFOOD ALERGY)
- Coconut Amino - gluten free and low sodium (sweeter in taste)
- Liquid Amino - gluten free, soy free, and low sodium (mild and sweeter in taste)
- Dried Mushrooms - low sodium, soy free, and gluten free - rehydrate dried shitake mushrooms in water and use the soaking water in place of soy sauce
- Fish Sauce - use 1/2 tsp and taste before adding more
- Add ramen style noodles before you add the eggs (add eggs in the last minute of the noodle cook time)
Goes great with:
- Egg rolls
- Spring rolls
- Cabbage rolls
- Pot stickers
- Crab Rangoon
- Chinese Dumplings
- Fried Rice
- Lo Mein
- Chow Mien