Egg Drop Soup
Celebrate the Lunar New Year with our homemade egg drop soup. This recipe is luxurious. The silky ribbons of egg are such a treat in the dynamite broth. You’ll want to save this recipe for the entire year of the rabbit!
4 eggs, lightly whisked together
2 cups mushrooms, cremini or shitake, sliced thin
5 cups chicken stock
1 tbsp miso
1 tbsp soy sauce
5 green onions, finely chopped
1 heaping tablespoon ginger paste
3 tbsp flour
Sauté mushrooms in a tablespoon of butter over medium heat. Once fragrant, add in the flour and sauté until mushrooms are well coated and flour begins to cook. Add in the soy sauce, ginger paste, green onions, and miso. Stir together. Slowly pour in the chicken stock and bring soup to a boil. If soup needs to be thickened, create a slurry with half cup of the warm broth and 3 tsp cornstarch, adding slurry slowly back to soup. Once simmering and thickened, lower the heat. Check seasonings and add in more miso or soy sauce if needed. Then, slowly pour in the whisked eggs in a circular motion and use a spatula to move the eggs around so they create ribbons. Top soup with crispy wontons and fresh green onion. Eat right away!