Egg drop soup is a quick and satisfying dish that’s perfect for chilly evenings or a light lunch. This classic Chinese soup features silky strands of beaten eggs swirling in a savory broth, often enhanced with green onions and a touch of soy sauce. Easy to prepare, it’s a fantastic option for busy weeknights or as a starter for your favorite Asian-inspired meal. Let’s dive into this delightful recipe that’s sure to impress your family and friends.
Ingredients
- 4 cups chicken or vegetable broth
- 2 large eggs
- 2 tablespoons cornstarch (optional for thickening)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions, chopped
- Salt and pepper to taste
- 1/2 teaspoon ginger, minced (optional)
- 1 cup frozen peas or corn (optional)
Servings and Cooking Time
This recipe serves 4. Preparation time is about 10 minutes, and cooking time is around 10 minutes.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 100
– Protein: 6g
– Fat: 5g
– Carbohydrates: 7g
– Fiber: 1g
This is based on one serving for one person.
Step-by-Step Cooking Process
- In a pot, bring the chicken or vegetable broth to a boil over medium heat.
- In a bowl, beat the eggs until well combined.
- If using, mix the cornstarch with a little cold water to make a slurry.
- Add the soy sauce and sesame oil to the boiling broth.
- If using, stir in the cornstarch slurry and let it thicken slightly.
- Reduce the heat to low and slowly pour the beaten eggs into the broth while stirring.
- Add the chopped green onions and ginger, if using.
- Season with salt and pepper to taste.
- If desired, add frozen peas or corn and heat through.
- Serve hot, garnished with additional green onions.
Alternative Ingredients
You can easily customize egg drop soup by substituting vegetable broth for chicken broth for a vegetarian option. Additionally, feel free to add other vegetables like mushrooms or spinach for extra nutrition and flavor.
Serving and Pairings
Egg drop soup pairs wonderfully with steamed rice, spring rolls, or dumplings. It also makes an excellent starter for a larger Asian meal, complementing dishes like stir-fried noodles or sweet and sour chicken.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over low heat. Egg drop soup is best enjoyed fresh, but it can be frozen for up to a month; however, the texture of the eggs may change when thawed.
Cooking Mistakes
- Don’t add the eggs too quickly; pour them slowly while stirring.
- Avoid boiling the soup after adding the eggs to prevent them from becoming rubbery.
- Ensure your broth is hot enough before adding the eggs.
- Don’t skip seasoning; taste and adjust salt and pepper accordingly.
- Be cautious with cornstarch; too much can make the soup too thick.
- Use fresh ingredients for the best flavor.
- Don’t forget to garnish for presentation.
Helpful Tips
- Use a whisk to beat the eggs for a smoother texture.
- Experiment with different broths for unique flavors.
- For spice, add a pinch of white pepper.
- Incorporate leftover chicken or tofu for added protein.
FAQs
Can I make egg drop soup vegan?
Yes, you can use tofu instead of eggs and vegetable broth to create a vegan version of this soup.
How do I thicken egg drop soup?
You can thicken the soup by adding a cornstarch slurry or letting it simmer longer to reduce the liquid.
What can I add to egg drop soup?
Feel free to add vegetables like spinach, mushrooms, or corn. You can also include proteins like shredded chicken or tofu.
Can I make egg drop soup in advance?
While you can make the broth in advance, it’s best to add the eggs just before serving to maintain their texture.
Is egg drop soup healthy?
Egg drop soup can be a healthy option, especially when made with low-sodium broth and plenty of vegetables, making it low in calories and high in protein.
Conclusion
Egg drop soup is a delightful and simple dish that can be enjoyed any time of the year. With its comforting flavors and quick preparation, it’s the perfect addition to your culinary repertoire. Whether as a starter or a light meal, this soup is sure to satisfy and warm your soul.
Egg Drop Soup
Ingredients
- 4 cups chicken or vegetable broth
- 2 large eggs
- 2 tablespoons cornstarch optional
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions chopped
- Salt and pepper to taste
- 1/2 teaspoon ginger minced (optional)
- 1 cup frozen peas or corn optional
Instructions
- In a pot, bring the chicken or vegetable broth to a boil over medium heat.
- In a bowl, beat the eggs until well combined.
- If using, mix the cornstarch with a little cold water to make a slurry.
- Add the soy sauce and sesame oil to the boiling broth.
- If using, stir in the cornstarch slurry and let it thicken slightly.
- Reduce the heat to low and slowly pour the beaten eggs into the broth while stirring.
- Add the chopped green onions and ginger, if using.
- Season with salt and pepper to taste.
- If desired, add frozen peas or corn and heat through.
- Serve hot, garnished with additional green onions.
