A simple yet deeply comforting soup, Egg Drop Soup is a classic for a reason. This recipe elevates the traditional version with a few key techniques to ensure a velvety smooth broth and delicate, feathery egg ribbons. Perfect for a quick lunch, a light dinner, or when you’re feeling under the weather, this soup comes together in minutes and delivers a satisfying warmth with every spoonful.
Ingredients:
- 4 cups chicken broth (low-sodium preferred)
- 3 large eggs
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon sesame oil
- 2 tablespoons cornstarch
- 3 tablespoons water
- 2 green onions, thinly sliced
- Salt to taste
- Optional: 1 teaspoon soy sauce (for added depth)
- Optional: Chili oil, for serving (for heat)
Preparation:
Step 1: Prepare the Broth Base
Pour the chicken broth into a medium-sized saucepan. Place over medium-high heat and bring to a gentle simmer. It’s important not to boil vigorously, as this can make the egg ribbons tough. While the broth is heating, move on to the next steps to be efficient.
Step 2: Create the Cornstarch Slurry
In a small bowl, whisk together the cornstarch and water until completely smooth. Ensure there are no lumps, as these can negatively impact the texture of the soup. This slurry will help thicken the soup and give it that characteristic velvety consistency. Set aside for later use. It’s crucial to stir it again right before adding it to the soup, as the cornstarch can settle at the bottom.
Step 3: Prepare the Egg Mixture
In another bowl, crack the eggs and whisk them thoroughly with the ground white pepper and sesame oil until well combined and slightly frothy. The white pepper adds a subtle warmth and complexity that complements the delicate flavor of the eggs. The sesame oil provides a lovely aromatic note that enhances the overall sensory experience.
Step 4: Create the Egg Ribbons
This is the most important step for achieving the perfect egg drop soup! Reduce the heat to low to maintain a gentle simmer. Slowly pour the egg mixture into the simmering broth in a very thin, steady stream. Simultaneously, use chopsticks or a fork to gently stir the broth in a circular motion. The key is to create small, delicate egg ribbons rather than large clumps. This slow and steady pouring, combined with gentle stirring, is what gives the soup its signature look and texture.
Step 5: Blanch the Green Onions
While the soup is simmering, prepare the green onion garnish. Bring a small pot of water to a boil. Add the sliced green onions and blanch them for about 30 seconds. This brief blanching mellows the onion’s sharp flavor and brightens its color. Drain the green onions immediately and set aside.
Step 6: Thicken the Soup
Stir the cornstarch slurry again to ensure the cornstarch is evenly distributed. Slowly pour the slurry into the soup, stirring continuously to prevent lumps from forming. Continue stirring until the soup thickens slightly and develops a velvety texture. This usually takes about 1-2 minutes.
Step 7: Season and Serve
Taste the soup and add salt as needed to balance the flavors. You can also add a teaspoon of soy sauce at this point for extra depth of flavor, if desired. Ladle the soup into bowls, garnish generously with the blanched green onions, and serve immediately.
Why You’ll Love This Recipe:
- Quick and Easy: This soup is incredibly fast to make, perfect for busy weeknights.
- Comforting and Delicious: The warm, flavorful broth and delicate egg ribbons are incredibly soothing.
- Versatile: You can easily customize this recipe to your liking with various additions and garnishes.
- Healthy: Made with simple, wholesome ingredients.
- Budget-Friendly: Egg drop soup is an inexpensive meal option.
Presentation Suggestions:
- Serve in beautiful ceramic bowls to enhance the visual appeal.
- Garnish generously with the blanched green onions for a pop of color and fresh flavor.
- Drizzle a small amount of chili oil on top for a touch of heat and visual flair.
- Offer a side of crispy wonton strips or fried noodles for added texture.
- A sprinkle of toasted sesame seeds can add a nutty aroma and visual appeal.
- For a more substantial meal, serve with a side of steamed rice or dumplings.
Tips:
- Use Good Quality Broth: The flavor of the broth is the foundation of the soup, so use a high-quality chicken broth, preferably low-sodium, so you can control the salt level. Homemade broth is even better!
- Don’t Overcook the Eggs: Cooking the eggs for too long will result in rubbery, tough ribbons. Cook them just until they are set.
- Adjust Thickness to Your Liking: If you prefer a thicker soup, add a bit more cornstarch slurry. For a thinner soup, reduce the amount of cornstarch.
- Keep the Simmer Gentle: A vigorous boil will result in broken and uneven egg ribbons.
- Whisk Eggs Well: Make sure your egg mixture is mixed very well before adding to the soup to have an even and feathery consistency.
Preparation Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Nutritional Information (approximate, per serving):
- Calories: 80-120 (depending on additions)
- Protein: 6-8 grams
- Sodium: Varies depending on broth; use low-sodium broth to control.
Conclusion:
This Classic Egg Drop Soup recipe is a comforting and flavorful dish that’s easy to make and endlessly adaptable. Whether you’re looking for a quick lunch, a light dinner, or a soothing remedy for a cold, this soup is sure to hit the spot. With its delicate egg ribbons, velvety broth, and fresh garnish, it’s a dish that’s both satisfying and visually appealing. Enjoy!
Q&A:
- Q: Can I make this soup ahead of time?
- A: While Egg Drop Soup is best enjoyed immediately, you can prepare the broth base and the egg mixture ahead of time. Store them separately in the refrigerator. When ready to serve, reheat the broth and proceed with adding the egg mixture and cornstarch slurry as directed. The egg ribbons are best when freshly cooked.
- Q: Can I use vegetable broth instead of chicken broth?
- A: Absolutely! Using vegetable broth will create a vegetarian version of the soup. You may want to add a touch of soy sauce or mushroom seasoning to enhance the umami flavor.
- Q: What can I add to make this soup more substantial?
- A: Consider adding cooked diced tofu, cooked chicken or shrimp, or frozen peas or corn for added protein and vegetables. These can be added towards the end of the cooking process.
- Q: How do I prevent the egg from clumping together instead of forming ribbons?
- A: The key is to pour the egg mixture in a very thin, steady stream while simultaneously stirring the broth in a circular motion. Also, make sure the broth is at a gentle simmer, not a rolling boil.
- Q: Can I use a different type of oil besides sesame oil?
- A: Yes, while sesame oil adds a distinctive flavor, you can substitute it with a neutral-flavored oil like canola or vegetable oil if you don’t have sesame oil on hand. However, the sesame oil contributes significantly to the aroma and flavor profile of the soup.
