Dive into the warmth and simplicity of this classic Egg Drop Soup, a delightfully cozy and comforting dish that’s ready in a mere 15 minutes.
Whether you’re craving something light and soothing or need a quick and easy recipe that promises to deliver on taste, this traditional soup is the perfect choice.
How to Prepare Egg Drop Soup
- Broth Base: Start by combining your stock—whether chicken or vegetable—with cornstarch, ginger, garlic powder, and white pepper in a medium saucepan. Whisk them together until smooth, then heat the mixture over high heat. Keep stirring occasionally until it begins to simmer.
- Egg Mixture: While the broth heats up, take the eggs and whisk them together in a small measuring cup or bowl. Using a measuring cup can make the next steps a bit easier.
- Creating Egg Ribbons: Once your broth is gently simmering, create a whirlpool by stirring it with a whisk or two chopsticks. Slowly pour the beaten eggs into the soup in a thin stream, continuing to stir gently to form beautiful egg ribbons.
- Seasoning: After the eggs are added, remove the pan from the heat. Blend in the toasted sesame oil, then season with salt and additional white pepper to taste. You might need an extra dash of sesame oil or salt, depending on the stock’s saltiness.
- Serving: Serve the soup hot, garnished with a generous amount of thinly-sliced green onions and a twist of freshly cracked black pepper for an extra kick.
Egg Drop Soup
Savor the simple elegance of our Egg Drop Soup, a 15-minute wonder that brings the comfort of a classic dish straight to your table. Perfect for a light meal or a soothing starter, this soup combines the delicate flavors of homemade broth with silky egg ribbons, all finished with a touch of sesame oil.
Ingredients
- 4 cups good-quality chicken or vegetable stock
- 2 tablespoons cornstarch
- 2 teaspoons ground ginger
- 1 teaspoon garlic powder
- 1/8 teaspoon white pepper
- 3 large eggs
- 1 teaspoon toasted sesame oil
- fine sea salt and freshly-cracked black pepper
- thinly-sliced green onions
Instructions
- Combine and Heat: In a medium saucepan, mix your choice of stock with cornstarch, ginger, garlic powder, and white pepper. Ensure the mixture is smooth before placing it over high heat. Stir it occasionally until it starts to simmer.
- Prepare Eggs: Beat the eggs in a small bowl or measuring cup, the latter making it easier for the pouring step.
- Form Egg Ribbons: As the broth simmers, stir it to create a whirlpool effect. Gently pour the beaten eggs into the moving broth in a slow, steady stream, stirring continuously to form soft ribbons of egg.
- Final Seasoning: Take the pan off the heat and stir in toasted sesame oil. Adjust the seasoning with salt and white pepper to your taste, adding more sesame oil if desired. The exact amount of salt needed can vary based on the stock used.
- Ready to Serve: Dish out the soup immediately, garnishing it with sliced green onions and a sprinkle of black pepper for an enhanced flavor profile.
How to Store Egg Drop Soup
Egg Drop Soup is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Due to the delicate nature of the egg ribbons, freezing is not recommended as it can affect the texture. Reheat gently over low heat, stirring occasionally, to preserve the soup’s comforting consistency.
