Egg Drop Soup

Egg drop soup is a classic Chinese dish that is loved for its simplicity and comforting flavors. This recipe is not only delicious but also incredibly easy to make, making it perfect for a quick and satisfying meal any time of the day.

Why You’ll Love This Recipe?

1. Great flavors: The combination of savory chicken broth, delicate eggs, and aromatic chives creates a delicious and comforting soup.
2. Quick prep time: With minimal ingredients and simple steps, this recipe can be whipped up in no time, perfect for busy weeknights.
3. Perfect for meal prep: Egg drop soup can be easily stored and reheated, making it a convenient option for meal prepping and enjoying throughout the week.

Ingredient Notes:

• Chicken broth (low sodium): Provides the base for the soup, you can use vegetable broth as a substitute.
• Soy sauce (low sodium): Adds a hint of umami flavor, tamari can be used for a gluten-free option.
• Cornstarch: Helps thicken the soup, arrowroot powder can be used as a replacement.
• Water: Used to dissolve the cornstarch.
• Eggs (beaten): Create the signature egg ribbons in the soup.
• Sesame oil: Adds a nutty flavor, can be omitted if preferred.
• Salt and pepper: Season to taste.
• Chives: Garnish the soup with a fresh and mild onion flavor.

Step-by-Step Instructions:

1. In a pot, bring the chicken broth and soy sauce to a simmer.
2. In a small bowl, mix cornstarch with water to create a slurry and slowly pour it into the broth, stirring constantly.
3. Slowly pour in the beaten eggs while stirring the soup in a circular motion to create egg ribbons.
4. Add sesame oil, salt, pepper, and chopped chives.
5. Serve hot and enjoy!

Helpful Tips:

• For a thicker soup, add more cornstarch slurry.
• Customize the soup with additional ingredients like tofu, mushrooms, or spinach.
• Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Expert Tips for the Best Results:

1. Use a high-quality chicken broth for the best flavor.
2. Beat the eggs well to create long, thin ribbons in the soup.

Serving Suggestions:

Egg drop soup pairs well with steamed rice, stir-fried vegetables, or a side of crispy wontons. For drinks, try serving with green tea or a light lager.

Storage and Reheating Tips:

To store, allow the soup to cool completely before transferring it to an airtight container. Reheat gently on the stovetop, stirring occasionally to maintain the soup’s consistency.

Frequently Asked Questions:

1. Can I use vegetable broth instead of chicken broth?
   Yes, vegetable broth can be used as a substitute for chicken broth in this recipe.
2. How can I make this soup vegetarian?
   Simply swap the chicken broth for vegetable broth and omit the sesame oil for a vegetarian version.
3. Can I freeze this soup?
   While it is not recommended to freeze egg drop soup due to the texture change of the eggs, you can store it in the refrigerator for up to 3 days.
4. Can I add other vegetables to this soup?
   Feel free to customize the soup with your favorite vegetables like mushrooms, spinach, or bok choy.

Conclusion:

Egg drop soup is a simple yet flavorful dish that is sure to become a favorite in your recipe rotation. Give it a try and enjoy a warm and comforting bowl of this classic soup. Share your feedback and let us know how you liked it!

Egg Drop Soup

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Egg Drop Soup is a simple and comforting Chinese soup made with a flavorful chicken broth base and wisps of silky beaten eggs. This recipe is quick, easy, and perfect for a light meal or appetizer.

• Author: Touria Elkoudssi
• Prep Time: 5 mins
• Cook Time: 10 mins
• Total Time: 15 mins
• Yield: 4 servings 1x
• Category: Appetizers
• Method: Stovetop
• Cuisine: Chinese
• Diet: Vegetarian

Ingredients

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Main Ingredients:

• 4 cups chicken broth (low sodium)
• 1 teaspoon soy sauce (low sodium)
• 1 tablespoon cornstarch
• 2 tablespoon water
• 4 eggs (beaten)
• 1 teaspoon sesame oil
• ½ teaspoon salt (or to taste)
• ½ teaspoon pepper (or to taste)
• ¼ cup chives (chopped)

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Instructions

1. Prepare the Broth: In a pot, bring chicken broth and soy sauce to a simmer.
2. Thicken the Broth: In a small bowl, dissolve cornstarch in water and stir into the simmering broth until thickened.
3. Add Eggs: Slowly pour beaten eggs into the soup while stirring gently to create egg ribbons.
4. Season and Finish: Stir in sesame oil, salt, pepper, and chives. Adjust seasoning to taste and serve hot.

Notes

• You can customize this soup by adding ingredients like tofu, mushrooms, or spinach for extra flavor and nutrition.

Nutrition

• Serving Size: 1 bowl
• Calories: 120 kcal
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 6 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 1 g
• Protein: 9 g
• Cholesterol: 185 mg