Egg Drop Soup Recipe
Egg Drop Soup Recipe
Table of Contents
Egg Drop Soup Recipe
This Egg Drop Soup recipe is a comforting and flavorful dish that’s perfect for any occasion. Easy to make with a few simple ingredients, this soup delivers a rich, silky broth with tender strands of egg that are simply irresistible. This classic Chinese recipe is sure to warm you up on cold days and impress your family and friends with its delicious taste.
Description
Egg Drop Soup Recipe, also known as “Egg Flower Soup,” is a traditional Chinese soup that features a silky, savory broth with delicate egg ribbons that are formed as the beaten eggs are poured into the hot broth. The beauty of this egg drop soup recipe lies in its simplicity, yet it is packed with flavor. This easy to follow recipe uses ingredients like chicken or vegetable broth, eggs, cornstarch, soy sauce, and a variety of seasonings to achieve the perfect balance of flavor and texture.
What makes this Egg Drop Soup recipe special is its versatility. You can adjust the level of seasonings to suit your personal taste and even add additional ingredients such as mushrooms, tofu, or green onions for extra texture and flavor. Whether you’re serving it as an appetizer before a main meal or enjoying it as a standalone dish, Egg Drop Soup is always a crowd pleaser.
The egg ribbons create a smooth, creamy texture in the soup, while the broth is both rich and comforting. The soy sauce adds a subtle umami flavor, and a dash of sesame oil provides a pleasant aromatic finish. Plus, with a prep time of only 10 minutes and a cook time of 5 minutes, it’s quick and easy to prepare, making it a perfect weeknight dish.
Egg Drop Soup Recipe is also low in calories, making it a great option for those who want a light yet satisfying meal. You can enjoy this soup without feeling too heavy, yet still get the nourishment you need. Whether you make it for yourself or your family, this recipe is sure to be a hit.
Ingredients
- 4 cups chicken or vegetable broth
- 2 large eggs
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil (optional)
- 1/4 teaspoon ground white pepper
- 1 tablespoon chopped green onions (optional, for garnish)
- 1 teaspoon grated ginger (optional, for extra flavor)
- 1 tablespoon rice vinegar (optional for tang)
Instructions
- Prepare the Broth: In a medium sized pot, bring the chicken or vegetable broth to a gentle boil over medium high heat. If you’re using ginger, you can add it to the broth at this stage for extra flavor. Stir occasionally.
- Create a Cornstarch Slurry: In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Add this mixture to the boiling broth and stir until the soup thickens slightly.
- Add Soy Sauce and Seasonings: Stir in the soy sauce, sesame oil (if using), and ground white pepper into the broth. Taste the soup and adjust the seasonings to your preference. For extra flavor, you can also add a tablespoon of rice vinegar.
- Prepare the Eggs: Crack the two eggs into a small bowl and beat them well until the yolks and whites are fully combined.
- Create the Egg Ribbons: Slowly pour the beaten eggs into the boiling broth in a thin stream, stirring the soup gently in a circular motion as you pour. The eggs will cook instantly and form delicate ribbons in the broth.
- Finish and Serve: Once all the eggs are added, give the soup one final stir and remove it from heat. Ladle the soup into bowls and garnish with chopped green onions if desired. Serve hot and enjoy!
Notes
- Customizing the Soup: Feel free to adjust the soup to suit your taste. For example, you can add mushrooms, tofu, or even spinach for additional texture. If you want a spicier version, add a few dashes of hot sauce or a pinch of red pepper flakes.
- Choosing the Right Broth: Chicken broth gives the soup a richer flavor, while vegetable broth keeps it vegetarian. You can even use homemade broth if you have it available.
- Egg Consistency: If you prefer a thicker texture, add a bit more cornstarch. If you like a thinner consistency, you can reduce the amount of cornstarch or omit it entirely.
- Storage: Store leftover soup in an airtight container in the fridge for up to 2 days. Reheat gently on the stove. However, the texture of the eggs may change after refrigeration, so it’s best to serve the soup immediately after cooking.
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Egg Drop Soup Recipe
Ingredients
- 4 cups chicken or vegetable broth
- 2 large eggs
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil optional
- 1/4 teaspoon ground white pepper
- 1 tablespoon chopped green onions optional, for garnish
- 1 teaspoon grated ginger optional, for extra flavor
- 1 tablespoon rice vinegar optional for tang
Instructions
- Prepare the Broth: In a medium sized pot, bring the chicken or vegetable broth to a gentle boil over medium high heat. If you’re using ginger, you can add it to the broth at this stage for extra flavor. Stir occasionally.
- Create a Cornstarch Slurry: In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Add this mixture to the boiling broth and stir until the soup thickens slightly.
- Add Soy Sauce and Seasonings: Stir in the soy sauce, sesame oil (if using), and ground white pepper into the broth. Taste the soup and adjust the seasonings to your preference. For extra flavor, you can also add a tablespoon of rice vinegar.
- Prepare the Eggs: Crack the two eggs into a small bowl and beat them well until the yolks and whites are fully combined.
- Create the Egg Ribbons: Slowly pour the beaten eggs into the boiling broth in a thin stream, stirring the soup gently in a circular motion as you pour. The eggs will cook instantly and form delicate ribbons in the broth.
- Finish and Serve: Once all the eggs are added, give the soup one final stir and remove it from heat. Ladle the soup into bowls and garnish with chopped green onions if desired. Serve hot and enjoy!
Notes
- Customizing the Soup: Feel free to adjust the soup to suit your taste. For example, you can add mushrooms, tofu, or even spinach for additional texture. If you want a spicier version, add a few dashes of hot sauce or a pinch of red pepper flakes.
- Choosing the Right Broth: Chicken broth gives the soup a richer flavor, while vegetable broth keeps it vegetarian. You can even use homemade broth if you have it available.
- Egg Consistency: If you prefer a thicker texture, add a bit more cornstarch. If you like a thinner consistency, you can reduce the amount of cornstarch or omit it entirely.
- Storage: Store leftover soup in an airtight container in the fridge for up to 2 days. Reheat gently on the stove. However, the texture of the eggs may change after refrigeration, so it’s best to serve the soup immediately after cooking.
