Gail made egg drop soup for dinner, which we rounded of with some take-out Chinese appetizers. Her recipe tasted just the way I like it. When I have it out, I always have to add pepper and a little soy sauce for flavor. Gail's recipe needed neither. I thought I tasted white pepper, but Gail said there was none. I think the garlic and ginger combine for that flavor profile.
Egg Drop Soup
1/2” piece fresh ginger
1 clove garlic
2 ½ c vegetable stock
1 T med-dry sherry
2 T cornstarch
2 T water
¾ t sesame oil
2 t soy sauce (optional)
- Thinly slice ginger; crush garlic.
- Bring stock, sherry, ginger, garlic and soy sauce to boil in heavy saucepan. Remove ginger, and garlic if piece is large enough, with slotted spoon; discard.
- Lightly beat egg. Turn off but leave pot on burner; slowly add egg to soup while stirring in a circular motion; let stand undisturbed until egg strands cooked, 1 min.
- Combine and stir in cornstarch and water; stir in scallions and sesame oil.