Egg drop soup is a classic Chinese dish known for its silky texture and comforting warmth. With just a few ingredients, you can create a delightful soup that’s both nutritious and satisfying. This delicious recipe is perfect for a quick meal or as a starter for a larger feast. Enjoy the delicate ribbons of egg floating in a savory broth, complemented by the subtle flavors of ginger and sesame. Let’s dive into the recipe!
Ingredients
- 4 cups chicken broth
- 2 large eggs
- 1 tablespoon cornstarch
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions, chopped
- ½ teaspoon ground ginger
- Salt and pepper to taste
- Optional: peas or corn for added texture
Servings and Cooking Time
This recipe serves 2 people. Preparation time is approximately 10 minutes, while cooking time takes about 15 minutes.
Nutritional Value
Each serving contains approximately 150 calories, 8g of protein, 5g of fat, and 20g of carbohydrates. This nutritional information is based on one serving size of 1 cup of egg drop soup.
Step-by-Step Cooking Process
- In a pot, bring the chicken broth to a simmer over medium heat.
- In a small bowl, whisk the cornstarch with a bit of cold water to create a slurry.
- Stir the slurry into the simmering broth and cook until slightly thickened.
- Add soy sauce, sesame oil, and ginger to the broth.
- In another bowl, beat the eggs until well mixed.
- Slowly drizzle the beaten eggs into the simmering broth while stirring gently.
- Cook the eggs until they are set and form delicate ribbons.
- Season with salt and pepper to taste.
- Add chopped green onions and stir well.
- Serve hot, garnished with additional green onions if desired.
Alternative Ingredients
You can substitute chicken broth with vegetable broth for a vegetarian version. Additionally, tofu can replace eggs for a plant-based alternative, while still maintaining a delicious texture in the soup.
Serving and Pairings
Egg drop soup pairs wonderfully with steamed dumplings or spring rolls. It can also be served alongside fried rice or a light salad for a complete meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the soup thickens. Freezing is not recommended as the texture may change.
Cooking Mistakes
- Don’t add the eggs too quickly; drizzle them in slowly for better texture.
- Ensure the broth is simmering before adding the eggs.
- Be careful not to overcook the eggs; they should be delicate.
- Adjust the seasoning gradually to avoid overpowering the flavor.
- Using low-sodium broth can help control salt levels.
Helpful Tips
- For extra flavor, add a pinch of white pepper.
- Garnish with cilantro for a fresh touch.
- Experiment with adding vegetables like mushrooms or bok choy.
- Use fresh ginger for a more vibrant flavor.
FAQs
Can I make egg drop soup ahead of time?
Yes, you can prepare the broth and store it in the fridge. Add the eggs just before serving to maintain their texture.
Is egg drop soup gluten-free?
If using gluten-free soy sauce, egg drop soup can be made gluten-free. Always check labels for hidden gluten.
Can I use egg whites instead of whole eggs?
Absolutely! Egg whites will create a lighter soup with fewer calories but will lack some richness.
What can I add to make it heartier?
Adding proteins like shredded chicken or tofu, along with vegetables, can create a more filling dish.
How can I adjust the thickness of the soup?
You can adjust thickness by varying the amount of cornstarch slurry or by simmering the soup longer to reduce it.
Conclusion
Egg drop soup is a wonderful dish that combines simplicity with delightful flavors. It’s quick to prepare and can be easily customized to suit your tastes. Whether enjoyed on its own or as part of a larger meal, it’s a comforting choice that everyone will love. Give this recipe a try, and enjoy the warmth and satisfaction it brings!
Egg Drop Soup
Ingredients
- 4 cups chicken broth
- 2 large eggs
- 1 tablespoon cornstarch
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions chopped
- ½ teaspoon ground ginger
- Salt and pepper to taste
- Optional: peas or corn for added texture
Instructions
- In a pot, bring the chicken broth to a simmer over medium heat.
- In a small bowl, whisk the cornstarch with a bit of cold water to create a slurry.
- Stir the slurry into the simmering broth and cook until slightly thickened.
- Add soy sauce, sesame oil, and ginger to the broth.
- In another bowl, beat the eggs until well mixed.
- Slowly drizzle the beaten eggs into the simmering broth while stirring gently.
- Cook the eggs until they are set and form delicate ribbons.
- Season with salt and pepper to taste.
- Add chopped green onions and stir well.
- Serve hot, garnished with additional green onions if desired.
