egg drop soup

When I was a kid, I used to order giant quart-sized containers of egg drop soup and absolutely drown it in an egregious amount of soy sauce until it was dyed a brownish root beer color (yeah, not nice). This delightfully salty, textured egg drop soup is to make amends for that troubled past

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1 In a medium saucepan, bring the chicken stock to a boil over medium-high heat and then reduce to a simmer over medium-low. Add the star anise and coriander seeds to a small piece of cheesecloth, and close with kitchen twine. Lower the cheesecloth into the boiling broth. Let simmer for 10 minutes and then remove the spices. 2 In a small bowl, whisk together the water and cornstarch. Stir the mixture into the broth. Simmer over medium-low heat for an additional 1 to 2 minutes, or until slightly thickened. 3 While stirring the broth slowly and constantly with chopsticks in one hand, slowly drizzle in the whisked eggs with the other hand. (I like to rest the tines of a fork over the rim of the egg bowl and pour the eggs through the tines to help slow the fl ow.) 4 Turn of f the heat and let the soup sit undisturbed until the eggs are cooked through, about 2 minutes. Stir in the soy sauce and sesame oil. Garnish with green onion (if using), and enjoy!