Made Weekly

a cooking experiment: five recipes, five days, one ingredient
For this egg drop soup, you’ll need about 2-3 stalks green garlic, 2 cups vegetable broth, 1 egg, and 2 t. cornstarch for each person. Scale accordingly, and season with soy sauce, ginger, salt & pepper to taste.
Making a “slurry” is just a fancy way of saying you need to incorporate a dry substance that has a tendency to clump into a small amount of liquid before adding it to a larger quantity of liquid. If you just dumped cornstarch straight into the soup, it wouldn’t properly distribute, and you’d get little lumps of cornstarch that refuse to break up. By whisking it into a small amount of broth in a separate bowl before adding to the soup, you avoid that issue! 

For this egg drop soup, you’ll need about 2-3 stalks green garlic, 2 cups vegetable broth, 1 egg, and 2 t. cornstarch for each person. Scale accordingly, and season with soy sauce, ginger, salt & pepper to taste.

Making a “slurry” is just a fancy way of saying you need to incorporate a dry substance that has a tendency to clump into a small amount of liquid before adding it to a larger quantity of liquid. If you just dumped cornstarch straight into the soup, it wouldn’t properly distribute, and you’d get little lumps of cornstarch that refuse to break up. By whisking it into a small amount of broth in a separate bowl before adding to the soup, you avoid that issue! 

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