Still stuffed from rich, holiday fare? Join the club. This month, we’re craving simple sustenance, and when we need quick comfort on a cold day, we turn to egg drop soup. Start by dissolving 1½ tablespoons of cornstarch in the same amount of water in a small bowl. In a separate bowl, beat 2 eggs, stir in 1 tablespoon of water and beat again. Next, bring to a boil 4 cups of chicken broth, 1 tablespoon of mirin, ¼ teaspoon each of white pepper, ground ginger and garlic powder, and salt to taste. Add the dissolved cornstarch to the soup, stirring well, to slightly thicken the soup. Turn off the heat. Slowly add the beaten eggs to the hot soup while stirring constantly with the other hand. The eggs will begin to cook and form silky threads. Divide the soup equally among 4 bowls and garnish each serving with 1 tablespoon of diced green onions. Slurp away!
This article appears in January 2013.