Imagine the gentle aroma of a simmering pot of Egg Drop Soup wafting through your kitchen, its delicate egg ribbons swirling gracefully in the rich broth.
This comforting classic is surprisingly easy to make, offering warmth and indulgence with every spoonful.
As the simple ingredients transform into a silky, savory delight, you’ll see why it’s a beloved favorite.
Let’s bring this dish to life and savor the magic of homemade Egg Drop Soup.
Kitchen Tools Required
- 1 medium saucepan
- 1 whisk
- 1 ladle
- 1 small bowl
- 1 stovetop
Ingredients
- 4 cups chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 large eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 cup green onions, sliced
- 1 teaspoon sesame oil
Cook & Prep Time
To efficiently manage your time while preparing and cooking Egg Drop Soup, you can follow this timeline:
- Reading Time: 2 minutes
- Review the entire recipe to understand the steps and gather all the necessary equipment and ingredients.
- Prep Time: 5 minutes
- Gather and measure all ingredients: chicken broth, cornstarch, water, eggs, salt, white pepper, green onions, and sesame oil.
- Beat the eggs in a small bowl.
- Slice the green onions.
- Cook Time: 10 minutes
- Minute 0-3: Start heating the chicken broth in a medium saucepan over medium-high heat until it begins to simmer.
- Minute 3-4: Mix the cornstarch and water in a small bowl to create a slurry.
- Minute 4-5: Slowly add the cornstarch slurry to the simmering broth while whisking continuously until the broth thickens slightly.
- Minute 5-7: Reduce the heat to low and gently pour the beaten eggs into the broth while stirring with a whisk to create egg ribbons.
- Minute 7-8: Season the soup with salt and white pepper to taste.
- Minute 8-9: Remove the saucepan from the heat and stir in the sesame oil.
- Minute 9-10: Let the soup rest for 2 minutes to allow the flavors to meld.
- Total Time: 17 minutes
- The total time includes reading, preparation, cooking, and resting.
- Serving: After resting the soup, serve it hot, garnished with sliced green onions.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat the chicken broth in a medium saucepan over medium-high heat until it begins to simmer.
In a small bowl, mix the cornstarch and water to create a slurry.
Slowly add the cornstarch slurry to the simmering broth, whisking continuously until the broth thickens slightly.
Reduce the heat to low and gently pour the beaten eggs into the broth while stirring with a whisk to create egg ribbons.
Season the soup with salt and white pepper to taste.
Remove the saucepan from the heat and stir in the sesame oil.
Let the soup rest for 2 minutes to allow the flavors to meld.
Serve the soup hot, garnished with sliced green onions.
Serving Tips
- Steamed Rice: A classic accompaniment that complements the light and savory flavors of the soup.
- Spring Rolls: Crispy and filled with vegetables, they add a delightful texture contrast to the smooth soup.
- Stir-Fried Vegetables: A vibrant and healthy side that enhances the meal’s nutritional value.
- Fried Wontons: Perfect for adding a crunchy element and a hint of indulgence to the meal.
- Green Tea: A soothing beverage to cleanse the palate and complete the dining experience.
Storage
To store egg drop soup, let it cool completely before transferring it to an airtight container.
Refrigerate for up to 3 days.
Reheat gently on the stovetop, stirring occasionally.
Freezing
Egg Drop Soup is best enjoyed fresh.
If you need to freeze it, cool it completely.
Transfer to airtight containers and consume within 1-2 months for ideal taste.
Reheating
To reheat Egg Drop Soup, gently warm it on low heat.
Stir occasionally to prevent the eggs from overcooking.
Avoid boiling to maintain soup texture and flavor.
Final Thoughts
Egg Drop Soup is a simple and comforting dish that can be prepared in just 15 minutes.
Ensure that your broth is gently simmering before adding the eggs to create the delicate ribbons that characterize this soup.
The combination of chicken broth, eggs, and seasonings like sesame oil and white pepper provides a flavorful base.
For an extra touch, consider adding a splash of soy sauce or a pinch of ginger.
This soup is perfect as a starter or a light meal, and it pairs well with other Chinese dishes.
Enjoy your homemade Egg Drop Soup, garnished with fresh green onions for added freshness.
Frequently Asked Questions
Can I Use Vegetable Broth Instead of Chicken Broth?
You can substitute vegetable broth for chicken broth. Maintain the 4 cups measurement. Confirm the broth reaches a gentle simmer before adding eggs. Adjust seasoning with salt and white pepper to achieve the desired flavor profile.
What Can I Substitute for Sesame Oil?
You can substitute sesame oil with 1 teaspoon of toasted sesame seeds for a similar flavor profile. Alternatively, use 1 teaspoon of peanut oil or olive oil for a neutral taste, maintaining the same consistency in your dish.
How Do I Make the Soup Vegetarian?
Replace chicken broth with 4 cups vegetable broth. Follow the same technique for simmering and thickening. Make certain your eggs and other ingredients are fresh. Adjust seasoning as needed. Consider adding tofu for protein and texture.
Can I Add Tofu to This Soup?
You can add tofu by cutting it into 1/2-inch cubes and gently placing it into the simmering broth after adding the cornstarch slurry. Allow the tofu to heat through for about 3 minutes before adding the eggs.
Is This Soup Gluten-Free?
Yes, it’s gluten-free if you use cornstarch as the thickener and guarantee the chicken broth is gluten-free. Verify labels on all ingredients. Avoid soy sauce unless specified gluten-free. Follow precise measurements and techniques for consistency.
Egg Drop Soup
Equipment
- 1 Medium saucepan
- 1 Whisk
- 1 Ladle
- 1 Small bowl
- 1 stovetop
Ingredients
- 4 cup chicken broth
- 2 tablespoon cornstarch
- 2 tablespoon water
- 2 large eggs beaten
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 cup green onions sliced
- 1 teaspoon sesame oil
Instructions
- Heat the chicken broth in a medium saucepan over medium-high heat until it begins to simmer.
- In a small bowl, mix the cornstarch and water to create a slurry.
- Slowly add the cornstarch slurry to the simmering broth, whisking continuously until the broth thickens slightly.
- Reduce the heat to low and gently pour the beaten eggs into the broth while stirring with a whisk to create egg ribbons.
- Season the soup with salt and white pepper to taste.
- Remove the saucepan from the heat and stir in the sesame oil.
- Let the soup rest for 2 minutes to allow the flavors to meld.
- Serve the soup hot, garnished with sliced green onions.
Notes
