This egg drop soup recipe is simple, easy and delicious. In most Chinese restaurants, you’ll see this as a side dish to an entree or main course. It’s also used as an appetizer or starter in some places.
Ingredients:
2 cups chicken broth (homemade or low-sodium store-bought)
1/4 teaspoon salt
1 tablespoon cornstarch mixed with 2 tablespoons cold water
Directions:
Bring a pot of water to boil over high heat. When it comes to a rolling boil, add the chicken stock and salt and bring back to a simmer. Add the beaten eggs and stir gently but constantly with chopsticks or spoon so that the eggs form thin strands throughout the soup rather than forming clumps on top of each other in one area of the pot (which will happen if you stir too vigorously). After about 30 seconds, remove from heat immediately so that the eggs do not overcook! Serve immediately.”
Ingredients
- Salt, pepper and soy sauce: These are all flavorings that can be added to taste. If you’re using low sodium chicken broth, then feel free to add more salt and pepper than what is listed in this recipe.
- Green onions: I prefer using fresh green onions over dried onion flakes because they add more flavor without having to use as much of it. You can also use scallions if you don’t have any fresh green onions on hand! The amount of green onions in this recipe isn’t too much so no worries there!
- Eggs: This recipe calls for three eggs but feel free to add more if desired (just keep in mind that the consistency might change). I like making egg drop soup with just two large eggs because it makes enough for me without having leftovers sitting around my kitchen for days at a time 🙂 However if there’s a big family gathering coming up soon then perhaps consider doubling up on everything else excepting maybe adding some extra water since adding too many eggs will make things very thick indeed…it won’t hurt though since most people don’t mind eating something warm when they’re cold outside anyway 🙂
Directions
- In a large pot, heat olive oil over medium-high heat.
- Add chopped garlic and onion and cook for 3 minutes until softened and fragrant, stirring occasionally so it doesn’t burn or stick to the bottom of your pan (or wok).
- Add mushrooms and carrots; cook for 2 minutes more until softened slightly but still firm enough for chopping into bits later on in this process–you don’t want them too soft!
- Add 1/2 cup of water along with egg drop soup base mix (or miso paste) and stir everything together well until smooth & creamy looking with no clumps remaining on top before adding any liquid ingredients like soy sauce or salt & pepper if using instead of premade mixes which already contain seasonings included within them already so there’s no need added at this point either way just make sure all ingredients are mixed evenly throughout mixture before continuing onto next step…
Variations
When you’re ready to make the soup, start by heating up chicken broth in a large pot. Once it’s hot and simmering, add your egg drop mixture.
Add some chopped scallions (green onion) for extra flavor and color! You can also add sliced mushrooms if you want to make this dish vegetarian-friendly–or even shredded chicken if you want to go meatier! If fresh herbs aren’t available, use dried ones instead; just make sure they are finely ground so they blend into your soup more easily.
This egg drop soup recipe is simple, easy and delicious.
This egg drop soup recipe is simple, easy and delicious. Egg drop soup is a Chinese dish that’s made with chicken broth, eggs and vegetables. It’s a classic dish that can be served with rice or noodles (depending on where you are in China).
This egg drop soup recipe calls for leftover cooked rice which makes it super quick to make–just 30 minutes! The trick with this recipe is to get your egg right into the hot broth at just the right moment so that it cooks quickly but doesn’t break apart completely before doing its job of thickening up your broth.
The secret ingredient here is cornstarch: it helps thicken up the liquid without adding too much flavor; just enough starchiness so that each spoonful feels satisfyingly creamy without being cloying or heavy on stomachs sensitive to gluten.* And if you don’t have any leftover cooked rice lying around? No problem! Just boil some up before beginning this recipe.*
Conclusion
This egg drop soup recipe is simple, easy and delicious. I hope you enjoy it as much as I do!
