Easy Egg Drop Soup. It's also one of the easiest soups I know. Easy Egg Drop Soup. this link is to an external site that may or may not meet accessibility guidelines. Egg drop soup is a really simple boiled chicken broth soup and is considered a Chinese comfort food.
You might recognize egg drop soup from the bowl you get with the lunch plates at Chinese-American restaurants, with swirling strands of eggs floating in a light, savory broth. I know it from my Chinese grandmother, who made this quick and easy soup even though she was also known for her other. Egg drop soup also is known as egg flower soup. You can cook Easy Egg Drop Soup using 10 ingredients and 5 steps. Here is how you cook that.
Ingredients of Easy Egg Drop Soup
- You need 4 cups of unsalted stock (Chicken, pork, veg or any combo thereof is fine. Beef would taste ok, but if you used a roasted bone stock, you might get a darker than desired broth.).
- Prepare 4 cups of water.
- Prepare 1 of medium carrot, sliced into 1/4" thick slices.
- It’s 3 of garlic cloves, crushed.
- You need 2.5 teaspoons of kosher salt to start.
- It’s 1/2 teaspoon of toasted sesame oil (optional).
- You need 1.5-3 Tablespoons of corn or potato starch, dissolved in 1/4 cup water (this is called a slurry).
- You need 2-3 of eggs, thoroughly whisked.
- It’s of finely chopped green onion for garnish.
- Prepare to taste of black pepper.
You probably ordered it many times from a Chinese restaurant. It's made with eggs, ginger, green onions, and mushrooms. Chicken Egg Drop Soup Egg drop soups are a great way to make use of leftover ingredients in your fridge. Tomato Egg Drop Soup Savory and tangy at the same time, this tomato egg drop soup will surely whet your appetite for more.
Easy Egg Drop Soup step by step
- Put stock, water, carrot and garlic into a pot or large saucepan and bring to a boil for 2 minutes or so, covered, over medium high heat..
- Turn the heat down to medium and simmer for another 10 minutes or so to extract flavor from the aromatics – sweet from the carrot, savory from the garlic..
- Skim out the carrot and garlic, turn the heat back up to medium high, and stir in salt, toasted sesame oil, and starch slurry. Bring the soup back up to a boil for 2 minutes (bringing it to a boil activates the starch so it thickens the soup more effectively)..
- Turn the heat off and give the soup a few good stirs to let it cool just a little bit. Then stir again to create a gentle whirpool, pour in your whisked eggs, and let the gentle heat do its magic to cook the eggs. Stir gently again once or twice to distribute the eggs. You want the soup at a temperature where the egg just sets, which is what gives it that silky texture. If the egg overcooks, then it takes on a chewier more scrambled texture, but the starch does help to prevent overcooking..
- Ladle into a bowl and garnish with chopped green onion and black pepper to taste. (White pepper is often used for this soup, but if you don't have white pepper, like I don't have white pepper, then black pepper it is! 🙂 ) Enjoy!.
This fast and easy homemade egg drop soup comes together in just a few minutes and has a ginger infused broth that is extra comforting to an achy head and body. You may have noticed that classic egg drop soup has a slight thickness to it, and the broth isn't as thin as a traditional chicken broth. There are many variations of egg drop soup, but this recipe is a classic restaurant-style egg drop soup that you can make at home. Egg drop soup, or egg flower soup, has long been a favorite at Chinese restaurants. Many people have always wanted to try their hand at making the dish, but were worried how it would turn out.