Matt and I love egg drop soup, especially at PF Changs. This recipe is so good, and so easy. Even though its made with chicken stock, I’d still consider it semi-vegetarian because there is no meat in it. If you’re eating strictly vegetarian, go ahead and use vegetable stock instead, I’m sure it would be delicious too! I got this recipe here and pretty much followed it, with only a couple little tweaks.
4 cups chicken stock (I used fat free, unsalted)
1 T soy sauce
1/2 tsp freshly grated ginger (could probably be increased to 1 tsp)
5 T cornstarch mixed with 3-4 T water
3 eggs (3 whites and 1 partial yoke, if you use whole eggs, 2 should be enough) whisked
2 green onions, diced
Salt and pepper to taste
Combine stock, soy sauce, and ginger in a pot and bring to a boil. Once boiling, add cornstarch/water and stir, allow to boil until it begins to thicken (a couple minutes).
Now for the fun part (what I thought would be the hardest part). Reduce the soup to a simmer, and slowly pour the whisked eggs into the pot while constantly stirring in only one direction. The eggs will spread out and thin as you stir, so don’t be alarmed as you pour, just keep stirring!
Once the eggs are cooked, remove from the heat, add the green onions, season to taste, and ENJOY!