Egg Drop Soup

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It started with a sniffle and a little scratchy throat. Before you knew it, you were achy all over and even laying in bed felt like a lot of effort. Yep, you’re sick. This time of year, there are plenty of germs and lately they seem to be everywhere. No matter what ails you, you still need to eat. Here’s how to get some quick, easy, feel better sustenance. 

My mom knew a thing or two about what to do when one of us was feeling under the weather. She’d make up the couch with a sheet and a blanket, and gather a few puffy bed pillows that she’d continue to fluff – and change the pillow cases on – every day until you got better. Meals would come to you on a tray. Tea, toast, a poached egg, juice, soup, jello – whatever you felt up to eating. 

The tray was always lined with a cloth napkin or a pretty dishtowel, and she’d put a tiny vase on it with a flower. You might get a fancy tea cup, or an interesting plate for your food. And sometimes she’d include a small present, like a book, game, or craft to help occupy you while you were sick. My mom kept a small stash of things hidden in our house, wrapped and ready to dole out when needed. She had a magic way of making you feel better and it worked. 

My mom also made plenty of hot soup. Sometimes she would make homemade chicken broth, but in a pinch she’d use bouillon cubes. To the simmering broth she’d add ancini de pepe, a tiny, quick-cooking pasta that is shaped like little peppercorns. This soup soothed both stomach aches and head colds, plus the ingredients were easy to keep on hand. There was always a box of this tiny pasta in my mom’s pantry, and there is always a box in mine. 

Another soup you can make in a hurry is this Egg Drop Soup. With tender swirls of egg suspended in a flavorful simple broth, it’s soothing and satisfying and it’s something you can make in less than 10 minutes. Easy to make at a moment’s notice, there are only a few ingredients and everything comes together very quickly. It’s just enough to give you some nourishment, and doesn’t require too much effort, since you’re not feeling well. 

If you have chicken broth, cornstarch and toasted sesame oil in your pantry, the only other thing you need is a few eggs, making this budget-friendly, too. Eat it on its own as an entire meal, or pair it with a side of stir-fried greens or pot stickers when you’re feeling better.

Using ground white pepper is nice, but it won’t make or break your soup. You can leave it out altogether, or use a little black pepper if you like. Customize by adding a handful of frozen corn kernels, or diced tofu for a protein boost. Although chicken broth is traditionally used in egg drop soup, you can use a low-sodium vegetable broth instead. If you’d like to flavor the soup with aromatics like garlic or ginger, simmer them in the broth, covered, for 5 minutes at the beginning of your cooking, when you initially warm your broth.

I like using Better Than Bouillon Roasted Chicken Base anytime I need chicken broth. Keeping a jar of this on hand in your refrigerator lets you make flavorful soups and stews and add great flavor to mashed potatoes, rice, and pasta dishes. I like that it’s reduced-sodium, too. To make the 4 cups of broth needed for this recipe, use 4 cups of water and 1 heaping tablespoon of concentrate. You can use 1 less egg, if you like. I used only 2 eggs, which I felt was plenty for the 4 cups of broth. Leftover soup can be refrigerated in an airtight container for up to 4 days and just reheated on the stovetop over low heat.

Stock your pantry with some chicken broth or bouillon so you can make soup anytime. And feel better soon. 

Egg Drop Soup

• 1 32-ounce carton low-sodium chicken broth (4 cups) divided 
• 3 Tablespoons cornstarch
• 1/2 teaspoon toasted sesame oil
• 1 pinch ground white pepper, plus more as needed 
• 3 eggs, lightly beaten
• kosher salt, to taste as needed
• soy sauce or tamari (optional)
• 1 medium scallion, thinly sliced (optional)

Pour 1/4 cup chicken broth into a liquid measuring cup. Stir in 3 tablespoons cornstarch until well dissolved to make a slurry. Pour remaining 3 3/4 cups chicken broth into a medium saucepan and bring to a boil over medium-high heat.

Reduce heat to maintain a simmer. Add 1/2 teaspoon toasted sesame oil and 1 pinch of ground white pepper; stir to combine. Give cornstarch mixture another stir. While stirring broth continuously, slowly pour in cornstarch mixture. Simmer, stirring often, until thickened slightly, about 1 minute.

Reduce heat to the low. While stirring slowly and gently in the same direction, pour in beaten eggs. Remove saucepan from heat and let sit 1 minute to allow eggs to finish setting. Taste and season with kosher salt, white pepper, or a little soy sauce as needed. Garnish with 1 thinly sliced medium scallion if desired.

-thekitchn.com