Egg Drop Soup
Egg drop soup is a beloved staple in Chinese cuisine, known for its delicate texture and rich flavor. Made with simple ingredients, this dish can be whipped up in no time, making it ideal for a cozy dinner or a quick lunch. The silky strands of eggs swirling in a warm, savory broth are sure to please your taste buds and warm your soul. Let’s dive into the details of this classic recipe!
Ingredients
– 4 cups chicken broth
– 2 large eggs
– 1 tablespoon cornstarch
– 2 tablespoons water
– 1 teaspoon soy sauce
– 1 teaspoon sesame oil
– 2 green onions, sliced
– Salt and pepper to taste
– Optional: white pepper for extra spice
Servings and Cooking Time
This recipe serves 2 people. Preparation time is approximately 5 minutes, with a cooking time of about 10 minutes.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 120
– Protein: 8g
– Fat: 6g
– Carbohydrates: 6g
– Fiber: 0g
This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. In a saucepan, bring the chicken broth to a simmer over medium heat.
2. In a small bowl, mix the cornstarch with water until smooth to create a slurry.
3. Add the cornstarch mixture to the broth while stirring continuously to thicken.
4. Stir in the soy sauce and sesame oil for flavor.
5. In another bowl, beat the eggs lightly.
6. Reduce the heat to low and slowly pour the beaten eggs into the broth in a thin stream.
7. Stir gently to create silky egg ribbons.
8. Add sliced green onions and season with salt and pepper.
9. Allow the soup to cook for an additional minute.
10. Serve hot, garnished with extra green onions if desired.
Alternative Ingredients
You can substitute chicken broth with vegetable broth for a vegetarian version. Additionally, tofu can replace eggs for a plant-based option. Feel free to add vegetables like mushrooms or spinach for extra nutrition.
Serving and Pairings
Egg drop soup pairs beautifully with steamed rice or dumplings. It can also be served as a starter alongside dishes like sweet and sour chicken or stir-fried vegetables.
Storage and Reheating
Store leftover egg drop soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed. This soup is not ideal for freezing as the eggs may become rubbery.
Cooking Mistakes
- Don’t boil the soup after adding the eggs, as this will cause them to become tough.
- Ensure the broth is simmering, not boiling, when you add the eggs.
- Mix the cornstarch thoroughly to avoid lumps in the soup.
- Adjust the seasoning to your preference; taste before serving.
- Use fresh eggs for the best texture and flavor.
Helpful Tips
- For extra flavor, add ginger or garlic to the broth.
- Use a whisk to beat the eggs for a fluffier texture.
- Experiment with different toppings, like cilantro or chili oil.
- Make it spicy by adding a dash of hot sauce.
FAQs
Can I make egg drop soup without eggs?
Yes, you can make a version without eggs by using silken tofu or adding more vegetables to enhance the dish.
What can I add to egg drop soup for more flavor?
You can add garlic, ginger, or even some chili flakes for an extra kick.
Is egg drop soup healthy?
Egg drop soup is low in calories and high in protein, making it a healthy choice, especially if you control the sodium content of the broth.
How long does it take to make egg drop soup?
The total time to make egg drop soup is around 15 minutes, including preparation and cooking time.
Can I freeze egg drop soup?
It’s not recommended to freeze egg drop soup as the texture of the eggs may change upon thawing, becoming rubbery.
Conclusion
Egg drop soup is a quick and satisfying dish that brings comfort to any meal. With its simple ingredients and easy preparation, it’s a perfect recipe for busy nights or when you crave something warm and delicious. Give it a try, and enjoy a taste of this classic dish right at home!
Egg Drop Soup
Ingredients
- 4 cups chicken broth
- 2 large eggs
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions sliced
- Salt and pepper to taste
- Optional: white pepper for extra spice
Instructions
- In a saucepan, bring the chicken broth to a simmer over medium heat.
- In a small bowl, mix the cornstarch with water until smooth to create a slurry.
- Add the cornstarch mixture to the broth while stirring continuously to thicken.
- Stir in the soy sauce and sesame oil for flavor.
- In another bowl, beat the eggs lightly.
- Reduce the heat to low and slowly pour the beaten eggs into the broth in a thin stream.
- Stir gently to create silky egg ribbons.
- Add sliced green onions and season with salt and pepper.
- Allow the soup to cook for an additional minute.
- Serve hot, garnished with extra green onions if desired.
