Ginger & Green Onion Egg Drop Soup

 7 quart 3 clad stock pot with egg drop soup

 Yields: 10 servings
Prep time: 5 min
Cook time: 15 min

Ingredients:

  • 10 cups chicken broth
  • 2 cups water
  • 1 tablespoon corn starch + 1/4 cup water
  • 3 teaspoons fish sauce
  • 5 tablespoons soy sauce
  • 3 tablespoons minced ginger
  • ¾ teaspoon red chili flakes
  • 6 eggs whisked
  • 1½ cups green onions chopped 
  • 4 large zucchini's julienned

TOOLS NEEDED:  (CLICK TO PURCHASE)

       3.Clad Stockpot Tri-Ply Polished (7 Qt.)3 clad 7 quart stock pot for egg drop qoup

 

1. For the zuchhini, you can either julienne them using a sharp knife or use a spiralizer. Set aside.

spiralized zucchini noodles for egg drop soup in 7 quart 3 clad stock pot

2. Add the chicken stock and water to the pot and bring to a boil over medium-high heat. 

3. Once boiling, add the ginger, fish sauce, soy sauce, and red pepper flakes. Reduce heat to medium-low and simmer for 5 minutes.

add soy sauce and red pepper flakes to 7 quart 3 clad stock pot for egg drop soup

4. Whisk the eggs and set aside. Also, prepare the corn starch slurry by mixing water and corn starch until smooth.

5. Add the chopped green onions, zucchini spirals, and corn starch. Lower heat to medium and cover. Cook for 3-5 minutes.

6. Slowly pour in eggs. Use a fork to separate and make ribbons.
(They should look stringy.)

pour in eggs to 7 quart 3 clad stock pot for egg drop soup

7. Allow to cool and serve.

ENJOY!