Today I d like to show you how you can easily make the most delicious egg drop soup!
Now my little sous chef Ellie is going to prepare some ingredients!
First, remove the corn kernels from the cobs.
Separate the egg whites and egg yolks into two different bowls. Add 1/2 teaspoon of rice
vinegar to the egg whites and egg yolks. Whisk. The vinegar protects the eggs, so they won't
be overcooked. Now my little sous chef Emma is joining too.
Slice the ginger. Thanks to my little sous chefs, and I m going to do the rest!
Slice the scallions.
To make the chicken stock:
In a pot over high heat, add 2 quarts of water, add in the chicken bones. Bring it to a boil
for about 3 minutes.
Discard the water and rinse the bones. By doing so we can remove the impurities.
In a large spice bag, place in the bones, corncobs, and ginger. Tie it up. If you didn't
have a spice bag, you could also filter out the stock afterward.
In the same pot over high heat, add the rest of the water and spice bag. Bring it to a
boil, turn to low, and simmer for 30 minutes.
Remove the spice bag.
To make the egg drop soup:
In the chicken stock over high heat, transfer in the corn and cook for about 5 minutes until
fully cooked.
Season the soup with salt and white pepper. Mix well.
Thicken the soup with cornstarch slurry, which is 3 tablespoons of cornstarch with 6 tablespoons
of water. Stir until thickened and bring it to a boil.
Swirl in
the egg whites and egg yolks separately. Turn off
the heat. Garnish with scallions. Served!