When we would arrive at the house, my grandma (mom's mom) would be making a fresh batch of her egg drop soup and mini hot dogs for lunch. We called the hot dogs "wushties" (that is most likely NOT the correct spelling, so if you happen to know the correct spelling, let me knowwww kthanks), and to this day that is what I call them, because grandma memories, duh.
Grandma (like most grandmas I know) never had a set recipe that she followed. Her way of cooking involved "a little of this, then a little of that and then you add some of that". This soup was one of those things that she could do in her sleep. Unfortunately there was no set recipe that was passed down, and after she passed away I was stuck with the Chinese food version, which is obviously not the same.
This recipe is the product of trying about 457 different recipes that I found on the Google and changing/combining them until I was brought back in time :)
What you will need to serve 5:
- Olive Oil
- 4 scallions, chopped
- 8 cups of chicken broth
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of garlic powder
- 4 whole eggs
In a large pot, heat 1 tablespoon of olive oil, and add the chopped scallions. Cook until fragrant, about 5 minutes, then add the chicken broth. Whisk in the ginger and garlic, and bring the broth to a boil. Once boiling, turn the heat down to low. In a measuring cup, add the eggs and whisk. Pour into the soup, whisking as you go.