Egg Drop Soup – A Comforting Classic
Egg Drop Soup is a light, savory Chinese soup known for its silky texture and delicate ribbons of egg swirled into a flavorful broth. It’s simple, soothing, and quick to prepare—often enjoyed as a starter or a light meal. The soup gets its name from the technique of slowly “dropping” beaten eggs into hot broth, creating beautiful, feather-like strands that float throughout the soup.
Egg Drop Soup Recipe
Ingredients:
- 4 cups chicken or vegetable broth
- 2 large eggs, beaten
- 1 tablespoon cornstarch (optional, for slightly thicker texture)
- 2 tablespoons water (to mix with cornstarch)
- ½ teaspoon grated ginger (optional, for extra flavor)
- ½ teaspoon sesame oil
- Salt and white pepper to taste
- 2 green onions, thinly sliced (for garnish)
- Soy sauce (optional, for extra umami)
Egg Drop Soup Recipe
Preparation Method:
- Heat broth in a saucepan over medium heat. Add grated ginger and bring to a gentle simmer.
- If using corn flour, mix it with 2 tablespoons of water to make a slurry. Stir into the simmering broth and cook for 1–2 minutes until slightly thickened.
- Reduce heat to low. Slowly drizzle in the beaten eggs in a thin stream while gently stirring the soup in one direction. This creates the signature egg ribbons.
- Add sesame oil, salt, and white pepper. Taste and adjust seasoning. Add a splash of soy sauce if desired.
- Serve hot, garnished with green onions.
Light yet satisfying, Egg Drop Soup is perfect when you’re craving something warm and easy. It’s also a great base to add tofu, corn, or spinach for a more filling version!
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