I’ve never made egg drop soup and they made it look very easy; soup in 20 minutes. So, away we goooooo…
I started with:
2 quarts chicken stock (I used 1 quart of "gelled" concentrated, chicken feet stock and added 1 quart of water)
1 inch of peeled and smashed fresh ginger
2 scallions, smashed lightly
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifEmF_zepjZASBPNUyD9jc2Nw2-kewDP3SkVvwgUo4xlzSCywzpPUl_hnPs7cdh63GIHLv-T_EZO_5dEnk0UHsSHxUiKdC9a1x0hJvZ-1NaLiZ4iwtDu8v8GVgpilIyYhMy7K3/s320/DSC03261.jpg)
Place the stock, ginger, and smashed scallions over med/high heat and bring to a simmer. Simmer for 15 minutes. The ginger and scallions really help build layers of flavor for the broth. This smelled wonderful.
Next, fish out the scallions and ginger.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEissy4Yr_-AIG7R79VMWQ1M4MYYEZNty_5-Go7aFvGKCs_y9UhihK4s21pkynBOaDcR-XjFtKcrIsObL3TvHwZ-44GiNmqdLHaxbaUheSrcFLeIrznkCh7MqC8Pfur58aQ0Q_C5/s320/DSC03266.jpg)
Add 1 tablespoon of soy sauce, 2 tablespoons of cornstarch mixed with 2 tablespoons of water, and salt to taste. Bring back to a simmer and thicken slightly. Then add 3 more minced scallions.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRRDT4ojhuosuSaG02DWh2bIyp4enEdUeF1AGoic52PTO_yILimYeMybsgbzpMdVIwQCMqTP6xd4aP4JTNdIEDPl_pu-s6r2pc-uIkdojDBfYKW4YDwiVZ4g2Y7o3ZP87xHLfY/s320/DSC03263.jpg)
The cornstarch helps thicken the soup so the egg does not sink to the bottom. At first, I didn’t think I would need a thickener, but as the stock heated and thinned from its "gel" stage, it did need something extra.
Last, you will need 4 beaten eggs. Whisk the broth so that it is moving in a strong circle. Add the eggs in one slow, steady stream so that ribbons of coagulated egg form. Let eggs stand in broth WITHOUT mixing until they are set, about 1 minute, then break up with a fork.
If you add the eggs all at one time, you will end up with one big, eggy blob.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6JuNzfHRw75buWm6T13feafr7RODJdJKc2O0-LYmKVJBV_hfShtk9frT4Uz1iKz68AFMcbC5z4i-rx_rUTqbYM6-eBn4qrqtyADon9St0DjCtroWeuESTSKCg6ynZQhVHC4ZH/s320/DSC03267.jpg)
And here is the final result with an egg roll and noodles. This was lunch today. YUMMMY!!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9f8aMJM1cJleUUX5e1_u07UI_4MrLgjbfyJDmpm99ubsXNYCGEu77pO9_SxY9eAaeQ64CgdMHXkl0jlhSByKouX3qQGHT0oZRL-VyK4MNYUFgzRVazEFA-_kKLG4ltbmMyJ_a/s320/DSC03275.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHwWUvHmCbJFO3_hyLtW-lFEmtCXptpap_yqFru6UBJJDWVMf5aO9kExfX-c1YkMDBTW_kVgQDTrqjV6aJWmYcYxMbcGxLh9AxUGIkKFre_q3kfRQDi7HD3VnwuRKlbI-juKJM/s320/DSC03277.jpg)
Was it all worth it? For a soup like this, abso-friggin-lutely!
DH said the soup was very rich and smooth, and it did have a wonderful mouthfeel and flavor. He commented that he liked that it wasn't greasy like some egg drop soup orders you get in restaurants.
If I just needed a basic chicken stock for something that would really mask its flavor, like adding to a stuffing recipe or making a cream-based soup, I wouldn't use this chicken feet stock at all; I would use the basic stuff that I regularly make with chicken bones or carcasses.
Sigh.