It may officially be summertime but egg drop soup is one of those recipes you should always have in your arsenal when you are due for a grocery run. The ingredients required for this comforting egg drop soup are so few, if you keep some egg and chicken stock on hand you are more than halfway to having yourself a staple Chinese dish (as good as the restaurants).
4 cups chicken or vegetable stock
three green onions, sliced
4 large eggs
2 tablespoons cornstarch
1 slice of fresh ginger or 1 teaspoon ground ginger
1/2 teaspoon sesame oil
1 teaspoon soy sauce
a dash of white pepper
1 star anise and a few Sichuan peppercorn (optional)
Bring chicken stock to a boil over medium-high heat. Add the ginger. Also add the star anise and Sichuan peppers in a seasoning packet if using.
Mix cornstarch and about 2 tablespoons of water into a small bowl to create a slurry (to thicken the soup). After well combined pour and mix into the chicken stock.
In another bowl lightly whisk together eggs.
Remove seasoning from the chicken stock.
Reduce the broth to a simmer and using a whisk or fork, stir in a circular motion to create a "whirlpool". Slowly pour in the whisked eggs and continue to stir. You will see the egg form into ribbons.
Remove from heat and mix in green onions, sesame oil, soy sauce, and a dash of white pepper. Garnish with more green onions and serve hot!