Egg Drop Soup is a warm and comforting dish that’s super easy to make! With a light broth and silky scrambled eggs, it’s perfect for cozy nights in.
I love to sprinkle a bit of green onion on top for some crunch. It’s like a hug in a bowl, and it always makes me feel better! Plus, who doesn’t love simple and tasty meals?
Key Ingredients & Substitutions
Chicken Broth: A good quality chicken broth is essential for flavor. You can use vegetable broth for a vegetarian version, or homemade broth if you have it on hand. For a lighter option, choose low-sodium broth to control salt levels.
Eggs: Fresh large eggs are the star here, providing that lovely silky texture. If you have a sensitivity to eggs, silken tofu can be a unique substitute, though it will change the dish’s traditional texture.
Cornstarch: This thickener helps provide a slight body to the soup. If you’re avoiding it, try using arrowroot or a gluten-free flour blend instead, but you may need to experiment with the amounts.
Ginger: Fresh ginger adds a nice zing! If you don’t have it, you can skip it or use a pinch of ground ginger as a substitute.
Green Onions: These are wonderful for garnish, giving a fresh taste and crunch. You can also use fresh parsley or cilantro, or even some steamed broccoli florets if you want to beef up the soup.
How Do I Make Sure the Eggs Are Perfectly Ribbons?
Creating those beautiful egg ribbons is all about technique! Here’s how to do it right:
- First, make sure the broth is at a gentle simmer, not a rolling boil. This way, the eggs cook without becoming scrambled.
- Pour the beaten eggs slowly into the broth while continuously stirring with a fork or chopsticks. Stir in one direction to help the eggs stay in ribbons.
- Practice your pour! A thin stream works best for these delicate strands. If the eggs clump, try again with a steadier hand.
With these tips, you’ll have a lovely bowl of Egg Drop Soup that’s not only warm and comforting but impressively homemade!
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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 teaspoon soy sauce (to taste)
- 1/4 teaspoon white pepper (or black pepper)
- 2 green onions, thinly sliced
- A few drops of sesame oil (optional)
- Chili oil or hot sauce (optional, for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and cooking time. It’s quick and easy, making it perfect for a weeknight dinner or a comforting lunch!
Step-by-Step Instructions:
1. Heating the Broth:
In a medium pot, bring the chicken broth to a gentle boil over medium heat. If you like a little zing, you can add the grated ginger at this stage.
2. Making the Slurry:
In a small bowl, mix the cornstarch with cold water until it is fully dissolved to create a slurry. This will help thicken your soup slightly.
3. Thickening the Broth:
Slowly pour the cornstarch slurry into the boiling broth while stirring gently and constantly. You want the broth to become slightly thickened and silky, but still light and flavorful.
4. Preparing the Eggs:
Crack the eggs into a separate bowl and beat them lightly with a fork. This is what will create those delicious egg ribbons in your soup.
5. Creating Egg Ribbons:
Reduce the heat to a simmer. Now for the fun part! Very slowly and steadily pour the beaten eggs into the broth in a thin stream. Stir the soup gently in one direction to help create delicate ribbons of cooked egg.
6. Seasoning the Soup:
Add in the soy sauce and pepper, adjusting to your taste preferences. Feel free to add more or less depending on how you like it!
7. Serving the Soup:
Turn off the heat and ladle the warm soup into bowls. It’s time to make it pretty!
8. Garnishing:
Garnish your soup generously with the chopped green onions. If you like a nutty flavor, add a few drops of sesame oil. For a spicy kick, drizzle some chili oil or hot sauce on top!
9. Enjoying Your Creation:
Serve the soup hot immediately. Enjoy the soothing, silky texture of the egg with the flavorful broth. It’s a warm hug in a bowl!
This classic Egg Drop Soup is simple, comforting, and perfect for a quick starter or light meal!
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Can I Use Vegetable Broth Instead of Chicken Broth?
Absolutely! Vegetable broth is a great substitute, especially if you’re looking for a vegetarian-friendly version. It will still provide a flavorful base for the soup.
How Can I Store Leftover Egg Drop Soup?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm gently on the stove over low heat, stirring occasionally to recombine the ingredients, as the eggs may separate slightly.
What If I Don’t Have Cornstarch?
No worries! You can use arrowroot powder or a gluten-free flour blend as an alternative. Just be sure to mix it with cold water to create a slurry before adding it to the broth.
Can I Add Other Ingredients to This Soup?
Definitely! Feel free to add vegetables like peas, corn, or mushrooms, or proteins like shredded chicken or tofu for extra heartiness. Just make sure to adjust the cooking time accordingly for any additional ingredients.
