Egg Drop Soup is a warm and comforting dish made with a light broth, fluffy eggs, and tasty green onions. It’s quick to whip up and perfect for chilly days!
Whenever I’m feeling under the weather, a bowl of this soup always makes me feel better. Plus, who doesn’t love the fun of swirling the eggs into the soup? 😊
Key Ingredients & Substitutions
Chicken Broth: Low sodium chicken broth is my go-to for this recipe, as it keeps the saltiness in check. If you’re vegetarian, vegetable broth works beautifully as a substitute. Just ensure it’s full of flavor!
Eggs: Regular large eggs are perfect for this dish. If you’re looking for alternatives, you might try using egg whites for a lighter version, but the creamy texture won’t be the same.
Cornstarch: This helps thicken the soup. If you don’t have cornstarch, arrowroot powder or even flour can work, but make sure to adjust your amounts accordingly!
Ginger and Garlic: Fresh ginger adds a nice zing, but you can skip it if you prefer a milder flavor. Garlic powder works just fine if you don’t have fresh garlic. It’s all about what you have on hand!
Green Onions: These add a fresh crunch. If you don’t have green onions, chives or even a sprinkle of regular onions can add similar taste, but don’t cook them as long.
How Do I Get Smooth Egg Ribbons in My Soup?
The technique for pouring the eggs into the boiling broth is key for those lovely silky ribbons. Here’s how you can do it:
- Beat the eggs lightly in a bowl to combine yolks and whites.
- While stirring the broth in one direction, slowly pour the eggs in thin streams at the same time. This will help create the ribbons instead of clumps.
- Be careful to remove the soup from heat right after the eggs are added to prevent overcooking. A lower heat is always better for cooking eggs gently.
Keep practicing, and soon you’ll have those perfect ribbons every time! Enjoy your egg drop soup! 🍵
How to Make Egg Drop Soup
Ingredients You’ll Need:
- 4 cups chicken broth (preferably low sodium)
- 2 large eggs
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1/2 teaspoon grated fresh ginger (optional)
- 1/2 teaspoon garlic powder or 1 clove garlic minced (optional)
- Salt, to taste
- White pepper or black pepper, to taste
- 2 green onions, sliced thinly (for garnish)
- A few drops of sesame oil (optional)
- Red pepper flakes or a pinch of cayenne pepper (optional, for garnish)
How Much Time Will You Need?
This recipe is quick and easy, taking about 10 minutes of prep time and another 5 minutes to cook. In just 15 minutes, you’ll be serving up a delicious bowl of egg drop soup!
Step-by-Step Instructions:
1. Prepare the Broth:
In a medium pot, pour in the chicken broth and bring it to a boil. If you’re using ginger and garlic, add them in now and let it simmer for about 2 minutes. This will really enhance the flavor!
2. Make the Slurry:
In a small bowl, mix the cornstarch with cold water until it’s fully dissolved. This mixture, called a slurry, will help thicken your soup.
3. Thicken the Broth:
Slowly stir the cornstarch slurry into the boiling broth. Stir gently while it cooks, allowing the soup to thicken slightly as it simmers.
4. Prepare the Eggs:
In a separate bowl, beat the eggs lightly until they’re well combined. This step is essential for achieving those lovely ribbons!
5. Create Egg Ribbons:
Now for the fun part! While gently stirring the broth in one direction with a fork or chopstick, slowly pour the beaten eggs into the soup in a thin stream. This will create beautiful, silky egg ribbons in your soup.
6. Finish Up:
Immediately remove the pot from the heat to avoid overcooking the eggs. Season the soup with salt and pepper to your taste. If you like, add a few drops of sesame oil for extra flavor.
7. Serve and Enjoy:
Ladle the soup into bowls and garnish with the sliced green onions. If you enjoy a bit of heat, sprinkle some red pepper flakes or cayenne on top. Serve hot and enjoy your delicious egg drop soup!
With its light golden broth and fluffy egg ribbons, this dish is not just comforting but also quick and delightful—perfect for any day!
Can I Use Vegetable Broth Instead of Chicken Broth?
Absolutely! Vegetable broth works well as a substitute for chicken broth, making this soup suitable for vegetarians. Just be sure to choose a flavorful option to maintain the richness of the soup.
How Can I Adjust the Thickness of the Soup?
If you prefer a thicker soup, simply add a bit more cornstarch slurry. Mix an additional teaspoon of cornstarch with a tablespoon of cold water and stir it into the broth until you reach your desired consistency. For a thinner soup, reduce the amount of cornstarch.
Can I Add Vegetables to This Soup?
Definitely! You can enhance the soup by adding vegetables like peas, carrots, or baby corn. Just make sure to chop them finely and add them to the broth early on to allow them to cook through.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently on the stove or in the microwave, but be aware that the eggs may firm up as they cool. Enjoy it warm again for a comforting treat!
