There's just something about chinese takeout soup, isn't there? Hot and sour, wonton, egg drop.. I love them all. And believe it or not, egg drop soup is ridiculously easy to make. In fact, you probably already have everything you need to make it, and it only takes about 15 minutes to make!
I got this recipe from one of my favorite Mark Bittman articles, called "Creamy, Brothy, Earthy, Hearty" from the New York Times Magazine (but of course!). He breaks down four different categories of soups (creamy, brothy, earthy, hearty), and a few variations of each one. This article is a great way to learn how to cook easy, delicious and healthful soups - I use it all the time.
Note: some egg drop soup recipes contain cornstarch, which thickens the soup, but I go without it - I like my soups on the brothy side, and it's healthier without it, too.
Mark's Egg Drop Soup (adapted from Mark Bittman, New York Times)
4 cups chicken stock
1 tablespoon soy sauce, or to taste
Salt, if necessary, and freshly ground black pepper to taste
1/2 cup chopped scallions, both white and green parts
1 teaspoon sesame oil, or to taste
Bring 3 cups stock to a boil over medium-high heat in a 6 to 8 cup saucepan. Beat remaining stock with eggs and soy sauce until well blended.
When stock is boiling, adjust heat so it bubbles frequently but not furiously. Add the egg mixture in a steady stream, stirring occasionally until eggs gather together in small curds, 2 or 3 minutes.
Taste, and add salt if necessary (or more soy sauce). Then add plenty of pepper, the scallions and the sesame oil. Taste again, adjust seasonings and serve.