Egg Drop Soup
- 8 cups chicken broth – approximate cost $4.00
- 2 tablespoons + 1 teaspoon cornstarch – approximate cost $0.10
- 8 large eggs – approximate cost $1.50
- 1 teaspoon soy sauce – approximate cost $0.10
- 2 tablespoons red miso – approximate cost $0.25
- 1/2 package of firm tofu, diced into bite-sized pieces – approximate cost $1.50
- 1 bunch bok choy, thinly sliced – approximate cost $1.50
- 6 green onions, thinly sliced – approximate cost $0.75
- 8 teaspoons of sesame oil – approximate cost $0.20
- 2 teaspoons of white pepper – approximate cost $0.10
- Pour the chicken broth into a large pot and bring to a boil.
- Add miso and soy sauce. Stir until miso dissolves.
- Turn down the heat to medium-low (so the mixture simmer for 15 minutes)
- Taste and add more soy sauce as needed.
- Add the tofu pieces and bok choy slices.
- Whisk together the eggs in a small bowl and add the remaining teaspoon of cornstarch to the eggs. Mix well until there are no powdery lumps. Set aside briefly.
- In a separate bowl or cup, combine 2 tablespoons of cornstarch with a small amount of cold water. Mix well until there are no powdery lumps.
- Slowly mix the cornstarch and water mixture into the stock and let it simmer for a minute or two until the broth no longer tastes starchy and begins to thicken.
- Ask a friend to help you with this part. Have your friend to hold a fork over your pot of soup.
- Slowly pour the eggs through the fork while constantly stirring the soup. Let the soup stand for a few seconds to finish cooking the eggs.
Note: If you don’t want to invite anyone to assist, work in batches. Pour a small amount of the eggs through the fork and take a short break to stir the soup. Repeat until you run out of eggs.
- Serve immediately. Provide green onions, white pepper, and sesame oil on the side as a topping and allow others to add these items to taste.
Makes 8 servings (approximate cost: $1.25 per serving) as an appetizer or 4 servings (approximate cost: $2.50 per serving) as a main course.