During grade school, I spent a lot of time at my parents’ Chinese restaurant watching the cooks roast duck or prepare fried rice for lunch service. To stay out of the way, my perch was by the soup station, where large vats of egg drop and hot & sour soup sat waiting to be ladled.
Oddly enough, I never attempted to make any of these soups until this week, when the frigid temperatures left me homebound and scouring the kitchen for something to eat. What emerged is this recipe for egg drop soup that requires very little effort and few ingredients.
The ribbons of kale and bits of corn add a hearty texture and boost the nutritional value of this classic Chinese dish.
Egg Drop Soup with Kale
2 cups low-sodium chicken or vegetable broth
1/2-inch knob ginger root, sliced
1 tablespoon cornstarch
1/4 cup water
1 large egg, beaten
1/3 cup frozen corn
1/2 small bunch kale, thinly chopped
Freshly ground black pepper
Yield: about 2 servings
1. In a medium pot over medium-high heat, bring the broth and ginger slices to a boil.
2. Meanwhile, in a small bowl stir the cornstarch and water together to form a slurry.
3. When the broth comes to a boil, remove the ginger and turn the heat down to medium-low.
4. Pour the slurry into the broth and continually whisk until the broth is simmering and begins to look slightly thickened.
5. Add the egg to the broth and gently stir in a circular motion.
6. When the egg begins to rise to the top, add the corn and kale.
7. Cover and bring back to a simmer.
8. Serve in large bowls and season with black pepper.
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