Egg Drop Soup
Egg drop soup is a beloved Chinese dish known for its silky texture and rich flavor. With just a few simple ingredients, this warm and comforting soup is perfect as an appetizer or a light meal. Whether you’re feeling under the weather or simply craving something soothing, egg drop soup will surely satisfy your taste buds. Let’s dive into this easy recipe and learn how to bring a touch of Chinese cuisine to your home kitchen.
Ingredients
- 4 cups chicken or vegetable broth
- 2 large eggs
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 green onion, sliced
- Salt and pepper to taste
- Optional: tofu or vegetables (like peas or carrots)
Servings and Cooking Time
This recipe makes about 4 servings. Preparation time is approximately 10 minutes, and cooking time is about 10 minutes.
Nutritional Value
Per serving (1 cup): approximately 70 calories, 5g protein, 3g fat, 6g carbohydrates. This is based on using low-sodium broth and no added vegetables.
Step-by-Step Cooking Process
- In a pot, bring the chicken or vegetable broth to a simmer over medium heat.
- In a small bowl, whisk together the cornstarch and 2 tablespoons of the broth until smooth.
- Add the cornstarch mixture to the pot, stirring to thicken the broth.
- Stir in the soy sauce and sesame oil for added flavor.
- In a separate bowl, beat the eggs thoroughly.
- Once the broth is simmering, slowly pour in the beaten eggs while stirring gently.
- Allow the eggs to cook for about 1 minute, creating silky strands.
- Add sliced green onions and season with salt and pepper to taste.
- If using, incorporate tofu or vegetables at this stage.
- Remove from heat and serve hot, garnished with additional green onions if desired.
Alternative Ingredients
You can substitute chicken broth with vegetable broth for a vegetarian version. Additionally, silken tofu can replace eggs for a vegan alternative, while still providing a creamy texture.
Serving and Pairings
Egg drop soup pairs beautifully with spring rolls, fried rice, or a fresh salad. It’s a versatile dish that can be served as an appetizer or as part of a larger meal.
Storage and Reheating
Store any leftover egg drop soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. It’s not recommended to freeze the soup, as the texture of the eggs may change.
Cooking Mistakes
- Don’t add the eggs too quickly; pour them in slowly for better texture.
- Avoid boiling the soup vigorously after adding the eggs.
- Be careful with the cornstarch; mix it well to prevent clumps.
- Season gradually; taste as you go to avoid over-salting.
- Use fresh ingredients for the best flavor and texture.
Helpful Tips
- For extra flavor, add ginger or garlic to the broth.
- Experiment with different vegetables for added nutrition.
- Adjust the thickness of the soup by varying the amount of cornstarch.
- Top with crispy shallots for added texture.
FAQs
Can I make egg drop soup without eggs?
Yes, you can make a version of egg drop soup using silken tofu for a vegan option, maintaining a creamy texture.
How long does egg drop soup last in the fridge?
Egg drop soup can last in the refrigerator for about 3 days. Store it in an airtight container for best results.
Can I freeze egg drop soup?
Freezing is not recommended, as the texture of the eggs may become rubbery upon thawing. It’s best enjoyed fresh.
What can I add to enhance the flavor?
Consider adding ginger, garlic, or even a splash of vinegar to enhance the flavor profile of your egg drop soup.
Is egg drop soup healthy?
Egg drop soup can be a healthy option if made with low-sodium broth and fresh ingredients. It is low in calories and high in protein.
Conclusion
Egg drop soup is not just easy to make; it’s also a comforting dish that brings warmth and flavor to your table. With its silky texture and rich taste, it’s perfect for any occasion. Whether enjoyed alone or as part of a larger meal, this classic soup is sure to satisfy. Try making it today and experience the delightful comfort of homemade egg drop soup!
Egg Drop Soup
Ingredients
- 4 cups chicken or vegetable broth
- 2 large eggs
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 green onion sliced
- Salt and pepper to taste
- Optional: tofu or vegetables like peas or carrots
Instructions
- In a pot, bring the chicken or vegetable broth to a simmer over medium heat.
- In a small bowl, whisk together the cornstarch and 2 tablespoons of the broth until smooth.
- Add the cornstarch mixture to the pot, stirring to thicken the broth.
- Stir in the soy sauce and sesame oil for added flavor.
- In a separate bowl, beat the eggs thoroughly.
- Once the broth is simmering, slowly pour in the beaten eggs while stirring gently.
- Allow the eggs to cook for about 1 minute, creating silky strands.
- Add sliced green onions and season with salt and pepper to taste.
- If using, incorporate tofu or vegetables at this stage.
- Remove from heat and serve hot, garnished with additional green onions if desired.
