Egg Drop Soup: A Classic Comfort in Every Spoonful

Egg Drop Soup, also known as egg flower soup, is a staple in Chinese cuisine that’s loved for its silky texture and comforting flavors. This recipe brings together simple ingredients to create a warm, savory broth with delicate ribbons of egg that make every spoonful a delight.

Ingredients

  • 4 cups chicken broth (or vegetable broth for a lighter option)
  • 2 large eggs
  • 1 tablespoon cornstarch
  • 1/4 cup cold water
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • 2 green onions, finely chopped
  • 1/2 cup frozen peas or sliced mushrooms (optional for added texture)
  • Salt to taste

Steps

  1. Prepare the Broth: In a medium-sized pot, bring the chicken broth to a gentle boil over medium heat. Once boiling, reduce the heat to a simmer to keep the broth warm.
  2. Create the Cornstarch Slurry: In a small bowl, mix the cornstarch with cold water until completely dissolved. This mixture will help thicken the soup slightly.
  3. Add Flavorings: Stir the soy sauce, sesame oil, and white pepper into the simmering broth. If you’re using peas or mushrooms, add them now and let them cook for about 2 minutes.
  4. Thicken the Broth: Gradually pour the cornstarch slurry into the broth while continuously stirring to avoid lumps. Continue to simmer for another 2-3 minutes until the broth slightly thickens.
  5. Prepare the Eggs: In a separate bowl, lightly beat the eggs. Slowly drizzle the beaten eggs into the simmering broth while stirring gently in a circular motion. This will create the characteristic ribbon-like strands of egg throughout the soup.
  6. Final Touches: Taste the soup and adjust the seasoning with salt if needed. Add the finely chopped green onions and let them infuse the soup for an additional minute.
  7. Serve and Enjoy: Ladle the soup into bowls and serve hot. Enjoy the comforting, silky texture of your homemade egg drop soup!

Tips For Variation

  1. Add Protein: Incorporate cooked shredded chicken or tofu for a more substantial meal.
  2. Vegetable Boost: Enhance the soup with thinly sliced carrots, bamboo shoots, or baby corn for added texture and nutrition.
  3. Spicy Kick: Add a dash of white pepper or a splash of chili oil for a spicy twist.
  4. Garnishes: Top with a sprinkle of sesame seeds or a few fresh cilantro leaves for added flavor and presentation.
  5. Broth Base: Experiment with different broths such as mushroom or beef broth for unique flavor profiles.

Macros

  • Calories: 70 kcal per serving
  • Protein: 6 grams
  • Carbohydrates: 3 grams
  • Fat: 4 grams
  • Fiber: 1 gram

FAQs

  1. Can I use vegetable broth instead of chicken broth?
    • Yes, vegetable broth can be used for a lighter and vegetarian version of the soup. It will still provide a flavorful base.
  2. How do I prevent the eggs from forming clumps?
    • To avoid clumps, make sure to drizzle the beaten eggs slowly into the simmering broth while stirring gently. This helps to create smooth, ribbon-like strands.
  3. Can I make this soup ahead of time?
    • Egg Drop Soup is best enjoyed fresh. However, you can prepare the broth and add the eggs just before serving to maintain the soup’s texture.
  4. What can I do if the soup is too thick?
    • If the soup becomes too thick, simply add a bit more broth or water to reach your desired consistency. Stir well and heat through before serving.

Egg Drop Soup: A Classic Comfort in Every Spoonful

Carol
This recipe brings together simple ingredients to create a warm, savory broth with delicate ribbons of egg that make every spoonful a delight.
Prep Time 10 minutes
Cook Time 15 minutes
Course Soup
Cuisine Chinese
Calories 70 kcal

Ingredients
  

  • 4 cups chicken broth or vegetable broth for a lighter option
  • 2 large eggs
  • 1 tablespoon cornstarch
  • ¼ cup cold water
  • 1 tablespoon soy sauce
  • ½ teaspoon sesame oil
  • ¼ teaspoon white pepper
  • 2 green onions finely chopped
  • ½ cup frozen peas or sliced mushrooms optional for added texture
  • Salt to taste

Instructions
 

  • Prepare the Broth: In a medium-sized pot, bring the chicken broth to a gentle boil over medium heat. Once boiling, reduce the heat to a simmer to keep the broth warm.
  • Create the Cornstarch Slurry: In a small bowl, mix the cornstarch with cold water until completely dissolved. This mixture will help thicken the soup slightly.
  • Add Flavorings: Stir the soy sauce, sesame oil, and white pepper into the simmering broth. If you’re using peas or mushrooms, add them now and let them cook for about 2 minutes.
  • Thicken the Broth: Gradually pour the cornstarch slurry into the broth while continuously stirring to avoid lumps. Continue to simmer for another 2-3 minutes until the broth slightly thickens.
  • Prepare the Eggs: In a separate bowl, lightly beat the eggs. Slowly drizzle the beaten eggs into the simmering broth while stirring gently in a circular motion. This will create the characteristic ribbon-like strands of egg throughout the soup.
  • Final Touches: Taste the soup and adjust the seasoning with salt if needed. Add the finely chopped green onions and let them infuse the soup for an additional minute.
  • Serve and Enjoy: Ladle the soup into bowls and serve hot. Enjoy the comforting, silky texture of your homemade egg drop soup!
Keyword Egg Drop Soup
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