Egg Drop Soup
Egg drop soup is a comforting and flavorful dish that’s quick to prepare, making it an ideal choice for busy weeknights or chilly days. This traditional Chinese soup features silky strands of egg suspended in a savory broth, often enhanced with vegetables and seasonings. Whether enjoyed as a starter or a light meal, its simplicity and deliciousness are sure to entice anyone. Let’s dive into this easy-to-follow recipe.
Ingredients
- 4 cups chicken broth
- 2 large eggs
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon soy sauce
- 1/4 teaspoon white pepper
- 2 green onions, sliced
- Salt to taste
Servings and Cooking Time
This recipe serves 4 people, with a preparation time of 10 minutes and a cooking time of 10 minutes.
Nutritional Value
Each serving (1 cup) of this egg drop soup contains approximately 120 calories, 8g protein, 6g fat, and 10g carbohydrates. This is based on a serving size for one person.
Step-by-Step Cooking Process
- In a pot, bring the chicken broth to a boil over medium heat.
- While the broth heats, whisk the eggs in a bowl until well beaten.
- In a small bowl, mix cornstarch and water to create a slurry.
- Add the cornstarch mixture to the boiling broth and stir until thickened.
- Reduce heat to low and slowly pour in the beaten eggs while stirring gently.
- Add soy sauce and white pepper to the soup for flavor.
- Stir in sliced green onions and adjust salt to taste.
- Let the soup simmer for 1-2 minutes to blend flavors.
- Remove from heat and serve hot.
- Garnish with additional 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 peas or corn for extra nutrition and flavor.
Serving and Pairings
Egg drop soup pairs wonderfully with steamed rice, dumplings, or a fresh salad. It also makes a great starter before a main course, adding a warm and hearty touch 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 stovetop over low heat, stirring gently. Freezing is not recommended, as the texture of the eggs may change upon thawing.
Cooking Mistakes
- Using cold broth; always start with hot broth for better texture.
- Overcooking the eggs; add them slowly and stir gently.
- Not thickening the broth; ensure the cornstarch is mixed well.
- Using too much soy sauce; start with less and adjust to taste.
- Not adjusting seasoning; taste before serving and adjust as needed.
Helpful Tips
- Whisk eggs thoroughly for a smooth texture.
- Use fresh ingredients for the best flavor.
- Experiment with spices for a personalized taste.
- Make it a meal by adding cooked chicken or shrimp.
FAQs
Can I use egg whites instead of whole eggs?
Yes, you can use egg whites for a lower-fat version of egg drop soup. The texture will be different, but it will still taste delicious.
How do I make the soup thicker?
To thicken the soup, ensure you mix enough cornstarch with water and add it to the boiling broth before adding the eggs.
Is egg drop soup gluten-free?
Yes, if you use gluten-free soy sauce or omit it altogether, egg drop soup can be made gluten-free.
Can I add vegetables to the soup?
Absolutely! Adding vegetables like spinach, peas, or mushrooms can enhance the flavor and nutrition of the soup.
How long does egg drop soup last in the fridge?
Egg drop soup can be stored in the refrigerator for up to 3 days if kept in an airtight container.
Conclusion
Egg drop soup is a delightful and quick dish that brings warmth and satisfaction. Its simplicity allows for endless customization, making it a favorite in many households. Enjoy this comforting recipe any time you’re in need of a cozy meal!
Egg Drop Soup
Ingredients
- 4 cups chicken broth
- 2 large eggs
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon soy sauce
- 1/4 teaspoon white pepper
- 2 green onions sliced
- Salt to taste
Instructions
- Bring the chicken broth to a boil over medium heat.
- Whisk the eggs in a bowl until well beaten.
- Mix cornstarch and water in a small bowl to create a slurry.
- Add the cornstarch mixture to the boiling broth and stir until thickened.
- Reduce heat and slowly pour in the beaten eggs while stirring gently.
- Add soy sauce and white pepper for flavor.
- Stir in sliced green onions and adjust salt to taste.
- Simmer for 1-2 minutes to blend flavors.
- Remove from heat and serve hot.
- Garnish with additional green onions if desired.