egg drop soup

there is this tiny little Asian market over on division that i frequent for all my Asian staples. It is called A Dong Market [suppress giggle] and they have won me over for a few reasons: one, they are kind. The employees there have always taken time to talk with me,  assist me in picking out particular products or abstract ingredients, and even offer to go back and forth grabbing last minute things I might have forgotten. Broken english doesn't matter. different races do not phase either of us, and big toothy smiles and a shared love for cooking are well understood in any language. Secondly, the prices are very reasonable. I have shopped around, and this market in particular gives me the most for the best price. I even get some of my Indian/Bengali staples here because they are cheaper than the Indian supermarket that I go to.  Fresh items such as Thai basil, ginger root, or bean sprouts are so cheap, and if I head to our chain market for those same items, they are much more. It is worth it for me to go to this tiny market with the neon sign and questionable name for good quality and great price. They also have such a variety packed in such a small space.  I usually can find what i came for and they are helpful in assisting me if i can not find it myself. 

Today I went on a huge haul and even found some beautiful small soup bowls and spoons because my original agenda this time around was to get ingredients for pho, a popular Vietnamese soup that is delicious and required a stop at the market. That, and I had to restock on a few low items..

I came home and wanted to use the delicate bowls and spoons so I decided to whip together some egg drop soup. I am eager to try my hand at the pho, but that takes quite a bit of time and love, and I am slowly gathering my ingredients, but I don't have them all yet..so egg drop seemed like the next best thing..

Egg drop soup is fun and easy to make. My favorite part is watching the broth boil and slowly drizzling in the egg mixture and watching the strands move around the pot. The soup has great texture, wonderful flavor for such minimal ingredients. This is my version, although I am sure there are many other variations. I served it to my husband in my brand new bowl, and he loved it. He said it was restaurant worthy. which i always take as a compliment:)

so. here is the recipe. 

you'll need:

2 cups of chicken stock or broth
1 small piece of fresh ginger, skin removed, 
pinch of kosher sea salt
1 1/2 tablespoons corn starch
2 eggs
sesame oil
scallions/and or Thai basil

In a large soup pan, pour in 2 cups of chicken stock and bring to a rolling boil. Add ginger piece, as well as a pinch of salt. 

In a small bowl, combine about 1/2 cup of chicken stock with corn starch and whisk till thoroughly mixed. add to soup pot and continue to stir. 

in same small bowl, crack 2 eggs and whisk so yolks and whites are mixed. slowly drizzle in boiling broth a little at a time, eggs should cook immediately. 

turn down heat a bit and make sure it is all mixed together to desired consistency. 

ladle into small bowl and garnish with a tiny drizzle of sesame oil and chopped scallions [green parts] or a couple torn leaves of the basil. Both taste wonderful:)

enjoy.