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1. Egg Drop Soup
- 4 cups (32 ounces) chicken or vegetable stock or broth
- 1 tablespoon + 1 teaspoon cornstarch
- 2 to 4 large eggs
- Salt or soy sauce
- 1/2 pinch piece fresh ginger, peeled and cut into rounds
- 1 stem lemongrass, bruised
- 1/2 teaspoon peppercorns
- 2 star anise
- 6 to 8 whole cloves
- 1 cinnamon stick
- 1 tablespoon soy sauce
- 2 tablespoons miso
- 1/2 block (7 to 8 ounces) extra-firm tofu, cut into bite-sized pieces
- 8 ounces mushrooms, thinly sliced
- 1 bunch baby bok choy, thinly sliced
- 4 spring onions, thinly sliced
Warm the stock or broth: Pour the stock into a saucepan and place over medium-high heat. Put the smaller flavoring extras you’re using into a tea ball or spice bag. Add all your flavoring extras to the saucepan with the stock. Turn down the heat to medium-low and simmer for 15 minutes. Scoop out all the flavoring extras with a slotted spoon. Taste and add salt or soy sauce as needed.
Add any extra ingredients: Add any soup extras to the stock and simmer for five minutes. Save some scallions for sprinkling on top of the soup at the end.
Whisk cornstarch into the broth: Scoop out 1/4 cup or so of the stock and whisk it with 1 tablespoon of cornstarch in a small bowl. Whisk this back into the stock and let it simmer for a minute or two until the broth no longer tastes starchy.
Whisk the eggs with cornstarch: Whisk together the eggs in a small bowl with the remaining teaspoon of cornstarch. Make sure your soup is at a bare simmer.
Drizzle the eggs into the hot broth: Holding a fork over the bowl (see photo), pour the eggs slowly through the tines. Whisk the broth gently with your other hand as you pour. Let the soup stand for a few seconds to finish cooking the eggs.
Serve immediately, topped with thinly sliced scallions.