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
Scale
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
