Egg Drop Soup Recipe
Introduction
Egg Drop Soup is a simple, comforting dish featuring silky ribbons of egg in a flavorful chicken broth. This quick soup is perfect for a light meal or a starter on a chilly day.
Ingredients
- 4 cups chicken broth (divided)
- 1 tablespoon soy sauce
- 3 green onions (sliced)
- 1 cup mushrooms (sliced)
- 1 tablespoon cornstarch
- 3 eggs (beaten)
Instructions
- Step 1: In a large pot, combine 3 1/2 cups of chicken broth, soy sauce, sliced green onions, and mushrooms. Bring the mixture to a boil. In a small bowl, whisk together the cornstarch and the remaining 1/2 cup chicken broth until smooth, then pour this mixture into the boiling soup. Reduce the heat to a simmer.
- Step 2: Slowly pour the beaten eggs into the simmering soup while gently stirring. The eggs will form delicate ribbons as they cook. Serve hot, garnished with additional chopped green onions if desired.
Tips & Variations
- For extra flavor, add a splash of sesame oil or a pinch of white pepper before serving.
- Substitute mushrooms with bamboo shoots or peas for a different texture.
- If you prefer a thicker soup, increase the cornstarch to 1 1/2 tablespoons.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to prevent the eggs from overcooking and becoming rubbery.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth works well if you want a vegetarian version of this soup, though the flavor will be slightly different.
How do I get the egg ribbons to form properly?
Pour the beaten eggs slowly into the simmering soup while constantly stirring gently. This technique allows the eggs to cook immediately and form the characteristic ribbons.
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Egg Drop Soup Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
This classic Egg Drop Soup is a warm, comforting broth-based soup featuring delicate ribbons of egg cooked gently in a savory chicken broth with mushrooms and green onions. It’s quick to prepare and perfect as a light appetizer or a soothing meal on chilly days.
Ingredients
Soup Base
- 4 cups chicken broth (divided)
- 1 tablespoon soy sauce
- 3 green onions (sliced)
- 1 cup mushrooms (sliced)
Thickening Agent
- 1 tablespoon cornstarch
- 1/2 cup chicken broth (reserved, used with cornstarch)
Eggs
- 3 eggs (beaten)
Instructions
- Prepare the broth: In a large pot, combine 3 1/2 cups of chicken broth, soy sauce, sliced green onions, and sliced mushrooms. Bring the mixture to a boil over medium-high heat to develop flavors and cook the mushrooms slightly.
- Mix the thickener: In a small bowl, whisk together the cornstarch and the reserved 1/2 cup chicken broth until fully dissolved. This slurry will help thicken the soup.
- Thicken the soup: Pour the cornstarch mixture into the boiling soup while stirring continuously. Then reduce the heat to a simmer, allowing the soup to thicken gently without boiling aggressively.
- Add the eggs: Slowly pour the beaten eggs into the simmering soup in a thin stream while continuously stirring the soup in a circular motion. This technique creates delicate ribbons or strands of cooked egg throughout the soup.
- Garnish and serve: Optionally, add extra chopped green onions as garnish and serve the soup hot for a comforting appetizer or light meal.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and use soy sauce accordingly.
- Be sure to stir the eggs slowly and steadily to avoid clumping.
- This soup is best served fresh and hot for optimal texture and flavor.
- Adjust soy sauce quantity to taste if you prefer less saltiness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Keywords: Egg Drop Soup, Chinese Egg Soup, Quick Soup, Comfort Food, Chicken Broth Soup
