This was one of the easiest soups I have ever made. We’re heading into prime soup season and this is perfect to make when you want dinner on the table in no time. The basic recipe includes ingredients I would almost always have on hand, so it’s what to make for dinner when the pantry is looking a bit bare. If you don’t have green onions or chives, don’t sweat it. They make the soup look pretty but don’t really make the soup. I tried this with vegetable broth too and my personal preference is the chicken broth but both work well. The sesame oil adds a little extra flavor, but I always find the flavor of sesame oil can easily overpower a dish, so go light. If you don’t have sesame oil in your refrigerator, don’t rush out to buy it, just skip that ingredient. I headed out to the herb garden and found a few nasturtium blossoms still going (growing) strong and they looked pretty and added a little of a peppery bite to the soup. I also tossed in some pea shoots. Add any extra fresh greens or herbs for a little extra bit of interest and taste.
5 cups canned chicken broth
1 teaspoon freshly grated ginger (or the ginger in the jar is perfect for this, find it in the produce department at most grocery stores)
1 teaspoon soy sauce
¼ teaspoon sesame oil (optional)
4 teaspoons cornstarch
2 tablespoons water
3 eggs, lightly beaten
2 green onions or a handful of fresh chives chopped
Salt and pepper to taste
Bring broth, ginger, soy sauce and sesame oil to a boil. In a small bowl, mix the cornstarch and 2 tablespoons of water. Stir until dissolved. Slowly pour in the water and cornstarch mixture while stirring the broth. Continue to stir until thickened. Reduce heat to simmer. Crack 3 eggs into a small mixing bowl and lightly beat them. Now for the fun part, pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions or chives. Season with salt and pepper, and serve immediately. You will think you are at your local Chinese restaurant.