Egg Drop Soup

serves six to eight

NOTE: Real egg drop soup starts with the finest homemade chicken stock. With stock made, the soup can be ready in just five minutes.

INSTRUCTIONS:

1. Bring stock to simmer in large saucepan over medium-high heat. Add soy sauce and salt to taste.

2. Combine cornstarch and 2 tablespoons water in small bowl and stir until smooth. Whisk cornstarch mixture into broth until it thickens slightly. Stir in scallions and cilantro.

3. Whisk broth so that it is moving in circular direction in pan. Pour eggs into broth in slow, steady stream so that ribbons of coagulated egg form (see figure 4). Remove whisk and let eggs stand in broth without mixing until set, about 1 minute. Once set, break eggs up with a fork and serve soup immediately.

VARIATION:

Stracciatella

This Italian version of egg drop soup has grated Parmesan added to the broth.

Follow recipe for Egg Drop Soup, omitting soy sauce in step 1. Omit step 2 (that is, do not use cornstarch, scallions, or cilantro). Instead, beat ¹/₄ cup grated Parmesan cheese and ¹/₄ cup minced fresh basil leaves with eggs in measuring cup. Stir egg mixture into broth as directed in step 3. Season soup with ground black pepper before serving.