Egg Drop Soup a la Lina
This is one of my most favorite soups that is super easy to make! I don’t add starch–I like the thickened version but we try to cut on carbs.
2 quarts chicken broth
1 tsp grated ginger (you can use powdered ginger, but it’s just not the same)
3-4 grated garlic cloves
1-2 tbs soy sauce
1/2 cup of frozen corn or canned corn
A handful (package) of enoki mushrooms (can be found in an Asian store) or white mushrooms
Zucchini noodles (optional)
2-3 beaten eggs or 5-6 quail eggs per person
Bring the broth to boil, add the soy sauce, garlic, ginger, corn and enoki mushrooms. While the soup is boiling, whisk in the beaten eggs, or if you are using quail eggs, individually drop in all the eggs (poaching them). When ready to serve, place the desired amount of zucchini noodles in a plate and ladle the hot soup over. Enjoy! If you want to thicken it with starch, make a rue and add to soup prior to eggs.