Egg Drop Soup
Egg drop soup is a beloved dish that combines silky eggs with savory broth, creating a comforting and satisfying meal. This quick and easy recipe is perfect for both beginners and seasoned cooks. With just a few ingredients, you can whip up this delightful soup in no time, making it ideal for a cozy dinner or a light lunch. Let’s dive into the details and learn how to make this delicious dish at home.
Ingredients
- 4 cups chicken broth
- 2 large eggs
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon soy sauce
- 1/4 teaspoon white pepper
- 2 green onions, chopped
- Salt to taste
- Sesame oil (for drizzling)
Servings and Cooking Time
This recipe serves 2 people. Preparation time is approximately 10 minutes, while cooking time is about 10 minutes.
Nutritional Value
Each serving (1 bowl) contains approximately 150 calories, 8g protein, 4g carbs, and 12g fat. This nutritional breakdown makes it a light yet nourishing option for a meal.
Step-by-Step Cooking Process
- In a medium saucepan, bring the chicken broth to a boil over medium heat.
- While the broth is heating, whisk together the cornstarch and water in a small bowl until smooth.
- Add the cornstarch mixture to the boiling broth and stir until thickened.
- Reduce the heat to low and add soy sauce and white pepper to the broth.
- Crack the eggs into a bowl and whisk lightly.
- Slowly pour the eggs into the simmering broth while stirring gently.
- Cook for about 1-2 minutes until the eggs are set and form ribbons.
- Stir in the chopped green onions and season with salt to taste.
- Remove from heat and drizzle with sesame oil before serving.
- Serve hot and enjoy your homemade egg drop soup!
Alternative Ingredients
You can substitute chicken broth with vegetable broth for a vegetarian version. Additionally, try adding tofu or mushrooms for extra texture and flavor.
Serving and Pairings
Egg drop soup pairs wonderfully with steamed rice, dumplings, or spring rolls. It can also be served as a starter before a main course, adding warmth and comfort to your meal.
Storage and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat. Avoid freezing, as the eggs may become rubbery upon thawing.
Cooking Mistakes
- Using high heat can cause the eggs to cook too quickly, leading to a rubbery texture.
- Not whisking the eggs enough can result in large clumps instead of ribbons.
- Overcooking the soup can cause it to become too thick.
- Forgetting to season can make the soup bland, so taste as you go.
- Using old broth can affect the flavor; always use fresh ingredients.
Helpful Tips
- Experiment with adding vegetables like peas or corn for added nutrition.
- Garnish with fresh herbs like cilantro for extra flavor.
- Adjust the thickness of the soup by altering the amount of cornstarch.
- For a spicy kick, add a few drops of hot sauce or chili oil.
FAQs
What is egg drop soup?
Egg drop soup is a Chinese dish made by pouring beaten eggs into hot chicken broth, creating silky egg ribbons. It’s typically flavored with soy sauce and pepper.
Is egg drop soup healthy?
Yes, egg drop soup is low in calories and packed with protein from the eggs, making it a nutritious addition to your meal.
Can I make egg drop soup vegetarian?
Absolutely! Use vegetable broth instead of chicken broth and omit any meat ingredients for a vegetarian version.
How long does egg drop soup last in the fridge?
Properly stored, egg drop soup can last in the refrigerator for about 3 days. Make sure to store it in an airtight container.
Can I freeze egg drop soup?
It’s not recommended to freeze egg drop soup, as the texture of the eggs may change and become rubbery upon thawing.
Conclusion
Egg drop soup is a quick, easy, and comforting dish that can be enjoyed any time of the year. Its simplicity and delightful flavors make it a favorite in many households. Try this recipe today, and savor the warmth and richness of this classic soup!
Egg Drop Soup
Ingredients
- 4 cups chicken broth
- 2 large eggs
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon soy sauce
- 1/4 teaspoon white pepper
- 2 green onions chopped
- Salt to taste
- Sesame oil for drizzling
Instructions
- Bring the chicken broth to a boil in a medium saucepan.
- Whisk together cornstarch and water in a small bowl until smooth.
- Add cornstarch mixture to the boiling broth and stir until thickened.
- Reduce heat to low; add soy sauce and white pepper.
- Crack the eggs into a bowl and whisk lightly.
- Slowly pour the eggs into the simmering broth while stirring gently.
- Cook for 1-2 minutes until the eggs are set.
- Stir in chopped green onions and season with salt.
- Remove from heat and drizzle with sesame oil.
- Serve hot and enjoy your homemade egg drop soup!
