Chinese takeout is my go-to food for a hangover. There is something about that sodium infused goodness that just hits the spot. Although, putting on pants to pick up that #12 combination plate just seems too daunting in that mid hangover state. Homemade fried rice would definitely fill that void, but that requires planning ahead and having day old rice in the fridge. Do you know what doesn’t require planning ahead? Egg Drop Soup, which you can make massive amounts of for the price of that delivery charge!
After stumbling upon this Egg Drop Soup recipe from The Woks of Life, I knew my hangover cure was only moments away.
Egg Drop Soup
Egg Drop Soup
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 4-6 servings 1x
Ingredients
- 4 cups chicken stock
- 1/2 teaspoon sesame oil
- 1/2 teaspoon salt
- Pinch of sugar
- Pinch of turmeric powder(optional, but gives that iconic look)
- ¼ cup cornstarch mixed with ½ cup water
- 3 eggs, slightly beaten
- 1/2 green onion, sliced
Instructions
- Heat up chicken stock over medium heat until it starts to simmer. Stir in the sesame oil, salt, and sugar. If you want that iconic restaurant look, then add turmeric powder too.
- Pour in the cornstarch/water mixture slowly while constantly stirring the pot. Once the pot returns to a simmer, slowly pour in the eggs while stirring the soup.
- Serve immediately and garnish with green onion.
Notes
Depending on how fast you stir the soup while pouring in the eggs determines the texture of the eggs. If you want thin ribbons stir faster and if you want thicker pieces stir slower.
The best part is all these ingredients can be stocked and ready to go in a pinch.
Heat up chicken stock over medium heat until it starts to simmer.
Stir in the sesame oil, salt, and sugar. If you want that iconic restaurant look, then add turmeric powder too.
Pour in the cornstarch/water mixture slowly while constantly stirring the pot. Once the pot returns to a simmer, slowly pour in the eggs while stirring the soup. Serve immediately and garnish with green onion.
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