POV Egg Drop Soup

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Get a version of the printed recipe here: https://www.seriouseats.com/recipes/2011/04/chinese-egg-drop-soup-recipe.html

This is about as simple as soup gets. I had some simple home-style Chinese stock that I made by simmering a chicken carcass with some ginger and scallions (You can see a more complicated but still simple version of a few Chinese stocks on the always-excellent Chinese Cooking Demystified channel: https://www.youtube.com/watch?v=Y248pBTcflw_). It wasn't quite enough so I bulked it up with Better than Bouillon.

Then I thickened it and drizzled in some eggs. That's it. Yum.

PLEASE READ!

The coronavirus has hit many folks hard, including first responders and hospital workers, individuals and families who were already food insecure, and service industry employees who are, for the large part, currently out of a job.

My goal is to help fix both these problems in the best way I know how to contribute: organizing people, and cooking food.

If you would like to donate to our free meal fund, head to https://www.toasttab.com/wursthall/ where you can buy a boxed meal for someone in need. These boxes go directly to the frontline workers and food insecure families who have been hit hardest by the coronavirus pandemic. They also allow me to hire back my kitchen team to cook and pack these meals (in a safe, clean way). So far we have served nearly 500 meals, and the number goes up every week.

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Finally, stay safe. Here is my guide to food safety and the coronavirus, written with the consultation of virologists, food safety experts, and infectious disease specialists, and kept up to date as new research emerges: https://www.seriouseats.com/2020/03/food-safety-and-coronavirus-a-comprehensive-guide.html#comment-anchor-452226
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