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
- 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!
Tips For Variation
- Add Protein: Incorporate cooked shredded chicken or tofu for a more substantial meal.
- Vegetable Boost: Enhance the soup with thinly sliced carrots, bamboo shoots, or baby corn for added texture and nutrition.
- Spicy Kick: Add a dash of white pepper or a splash of chili oil for a spicy twist.
- Garnishes: Top with a sprinkle of sesame seeds or a few fresh cilantro leaves for added flavor and presentation.
- 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
- 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.
- 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.
- 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.
- 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
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
- 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!