Egg Drop Soup
The first time I tasted Egg Drop Soup, I was transported to a cozy little corner of my favorite Chinese restaurant. The moment that warm, fragrant bowl was placed before me, I knew I was in for a treat. The silky smooth texture of the broth, combined with the delicate strands of egg and the subtle spice of ginger, was nothing short of magic. As I savored each spoonful, I couldn’t help but think of how perfect this soup is for those chilly evenings when comfort food is a must. Fast forward to today, and I’ve mastered this wonderful dish in my own kitchen, creating a recipe that’s quick yet satisfying, perfect for a weeknight dinner or a light lunch.
What I love most about Egg Drop Soup is its simplicity. You can whip it up in no time, and it requires ingredients that are usually on hand. Whether I’m feeling under the weather or just in need of a delicious pick-me-up, this soup always hits the spot. Each time I make it, I’m reminded of those comforting moments spent with friends and family, and I can’t wait to share it with you. So, let’s dive in and savor the flavors of this homemade delight!
Recipe Snapshot
20 mins
10 mins
10 mins
Medium
120 kcal
6 g
Keto, Paleo, Whole30
6 g
6-quart Dutch Oven or stock pot, Fine mesh strainer, Whisk
What You’ll Enjoy About This Egg Drop Soup
1. Comforting Warmth
There’s something inherently soothing about a warm bowl of soup. Egg Drop Soup offers a gentle embrace, perfect for chilly days or when you’re feeling under the weather. The richness of the broth combined with the delicate, beaten eggs creates a dish that feels like a warm hug from the inside.
2. Quick and Easy
I appreciate recipes that don’t require hours in the kitchen, and Egg Drop Soup fits the bill perfectly. From start to finish, you can have this comforting dish ready in about 20 minutes. It’s a lifesaver on busy weeknights when time seems to slip away!
3. Customizable Ingredients
What’s fantastic about this soup is its versatility. You can easily modify it based on what you have on hand. Want to spice things up? Add some chilies or extra ginger. Looking to boost the nutritional value? Toss in some fresh vegetables or proteins like tofu or shrimp. The possibilities are endless!
4. Flavorful and Satisfying
The balance of flavors in Egg Drop Soup is what makes it stand out. The combination of fresh ginger, garlic, and green onions provides a depth of flavor that’s simply irresistible. Plus, the lightness of the broth keeps it from feeling heavy, making it ideal for any meal or even as an appetizer.
5. A Family Favorite
Over the years, I’ve turned my family into fans of Egg Drop Soup. It’s always a hit at dinner parties or when we’re simply enjoying a cozy night in. There’s something about sharing a bowl of this soup that brings everyone together, creating warm memories that last a lifetime.
6. Health Benefits
This soup isn’t just comfort food; it’s packed with health benefits too! With ingredients like ginger, known for its anti-inflammatory properties, and low-sodium chicken broth, it’s a nutritious choice. Whenever I’m feeling a bit under the weather, I know a bowl of this soup will help me feel rejuvenated.
What Goes Into Egg Drop Soup
When making Egg Drop Soup, the ingredients play a crucial role in bringing the flavors together. Each component has its purpose, contributing to the overall deliciousness. The key players include the robust chicken broth, aromatic ginger, and the star of the dish, the eggs that create those beautiful ribbons in the finished soup. Together, they form a comforting bowl that’s both nourishing and satisfying.
- Olive oil: 1 tablespoon
This healthy oil is perfect for sautĂ©ing the aromatics, releasing their flavors into the soup. - Green onions: ½ cup, chopped
These bright, fresh onions add a subtle crunch and a mild onion flavor, enhancing the overall taste. - Fresh ginger: 2 tablespoons, finely minced
A key ingredient that brings warmth and spice, ginger also has numerous health benefits. - Chicken broth: 5 cups divided
The base of the soup, it infuses flavor and richness, making each spoonful comforting and satisfying. - Cornstarch: 2 tablespoons
This thickening agent helps achieve the desired texture for the broth, giving it that silky smooth feel. - Garlic powder: ½ teaspoon
An easy way to add depth to the flavor profile without chopping fresh garlic. - Sesame oil: ½ teaspoon
A drizzle of this oil adds a nutty flavor that elevates the soup to new heights. - Eggs: 2 large, beaten
The star of the show, beaten eggs create beautiful ribbons as they cook in the hot broth. - Salt: ¼ teaspoon
Essential for enhancing the flavors and making the soup delicious. - Ground black pepper: ¼ teaspoon
Adds a gentle spice that complements the other ingredients perfectly. - Red pepper flakes: optional garnish
For those who enjoy a bit of heat, a sprinkle of these flakes can add an extra kick.
How to Make Egg Drop Soup
Making Egg Drop Soup is a straightforward process that anyone can master. With just a few simple steps, you’ll have a delicious bowl ready to enjoy. Follow along as I guide you through the journey of creating this comforting dish.
- In a dutch oven or medium-sized stock pot, add 1 tablespoon of olive oil and heat over medium-high heat. You’ll know it’s ready when the oil shimmers slightly but doesn’t smoke.
- Add the chopped green onions and minced ginger to the pot. Cook for about 1 minute, stirring frequently, until the mixture becomes fragrant and the onions start to soften.
- Next, pour in 4 cups of chicken broth along with sesame oil. Stir well to combine all the flavors, and let it come to a gentle boil.
- In a small bowl or jar, combine the remaining 1 cup of chicken broth with 2 tablespoons of cornstarch. Whisk until the mixture is smooth and well blended.
- Once the broth is boiling, stir in the cornstarch slurry along with the garlic powder. Stir continuously until the broth thickens slightly, which should take about 1 to 2 minutes.
- Now, reduce the heat to low. In a separate bowl, beat the eggs vigorously with a fork until they’re well mixed.
- Place a fine mesh sieve over the pot and slowly pour the beaten eggs into the sieve. Use the back of a spoon to gently push the eggs through. This technique creates those lovely ribbons of egg in the soup.
- Stir the soup gently as the eggs cook. You’ll notice the ribbons form beautifully, adding to the visual appeal of the dish. Allow it to cook for about 1 minute.
- Remove the pot from heat and season the soup with salt and ground black pepper to taste. Give it a final stir to incorporate the seasonings.
- For a finishing touch, garnish warm bowls of the soup with a sprinkle of red pepper flakes and additional green onions if desired. Serve immediately and enjoy!
Things Worth Knowing
- Temperature Control: Always ensure you’re adding the beaten eggs to the soup at a low temperature to avoid scrambling them.
- Ingredient Prep: Prepare all your ingredients ahead of time to keep the cooking process smooth and quick.
- Broth Choice: For a richer flavor, consider using homemade chicken broth or a high-quality store-bought option.
- Thickening Tips: Adjust the cornstarch amount based on your desired soup thickness. Less for a thinner soup, more for a thicker texture.
Ways to Adapt This Recipe
While I love this classic Egg Drop Soup as it is, there are many ways to adapt it to your taste or dietary needs. Here are some tips to make it your own!
- Storage: To store leftovers, refrigerate the soup in an airtight container for up to 4 days. This keeps it fresh and ready for a quick meal.
- Freezing: Freezing is not recommended due to the texture of the eggs after thawing. It’s best enjoyed fresh!
- Pairing: This soup pairs beautifully with steamed dumplings, spring rolls, or a light salad for a complete meal.
- Protein Boost: To make the soup heartier, consider adding diced tofu, shredded chicken, or small shrimp for extra protein.
- Spice Levels: Adjust the amount of red pepper flakes to increase or decrease the heat level according to your preference.
- Vegetable Add-Ins: Feel free to toss in cooked mushrooms, bok choy, or peas to enhance the nutritional profile and add texture.
How to Serve Egg Drop Soup
Serving Egg Drop Soup can be a delightful experience, enhancing the meal’s enjoyment. Here are some ideas to elevate your serving game:
- Serve Hot: Always serve the soup hot to maximize flavor and comfort. Ladle it into warm bowls to keep it cozy.
- Accompaniments: Consider pairing the soup with crispy wontons or spring rolls for a delightful appetizer combo.
- Garnishing: Elevate the presentation by garnishing with freshly chopped herbs, such as cilantro or additional green onions.
- Occasion Suitability: This soup is perfect for casual family dinners, cozy nights in, or even as a starter for larger dinner parties.
- Seasonal Pairings: In winter, serve with steamed dumplings; during summer, it’s refreshing alongside a chilled salad.
- Dining Style: Enjoy this soup alone for a light lunch, or make it part of a multi-course meal for dinner.
FAQ
Conclusion
In summary, Egg Drop Soup is the perfect embodiment of comfort food. With its rich flavors and creamy texture, it’s bound to become a staple in your kitchen. I encourage you to try making it yourself; it’s quick, easy, and downright delicious. You won’t regret warming your soul with a bowl of this delightful soup!
Egg Drop Soup
Equipment
- 6-quart Dutch Oven or stock pot
- Fine mesh strainer
- Whisk
Ingredients
- 1 tablespoon Olive oil
- ½ cup Green onions chopped
- 2 tablespoons Fresh ginger finely minced
- 5 cups Chicken broth divided
- 2 tablespoons Cornstarch
- ½ teaspoon Garlic powder
- ½ teaspoon Sesame oil
- 2 large Eggs beaten
- ¼ teaspoon Salt
- ¼ teaspoon Ground black pepper
- optional Red pepper flakes garnish
Instructions
- In a dutch oven or medium-sized stock pot, add 1 tablespoon of olive oil and heat over medium-high heat. You’ll know it’s ready when the oil shimmers slightly but doesn’t smoke.
- Add the chopped green onions and minced ginger to the pot. Cook for about 1 minute, stirring frequently, until the mixture becomes fragrant and the onions start to soften.
- Next, pour in 4 cups of chicken broth along with sesame oil. Stir well to combine all the flavors, and let it come to a gentle boil.
- In a small bowl or jar, combine the remaining 1 cup of chicken broth with 2 tablespoons of cornstarch. Whisk until the mixture is smooth and well blended.
- Once the broth is boiling, stir in the cornstarch slurry along with the garlic powder. Stir continuously until the broth thickens slightly, which should take about 1 to 2 minutes.
- Now, reduce the heat to low. In a separate bowl, beat the eggs vigorously with a fork until they're well mixed.
- Place a fine mesh sieve over the pot and slowly pour the beaten eggs into the sieve. Use the back of a spoon to gently push the eggs through. This technique creates those lovely ribbons of egg in the soup.
- Stir the soup gently as the eggs cook. You’ll notice the ribbons form beautifully, adding to the visual appeal of the dish. Allow it to cook for about 1 minute.
- Remove the pot from heat and season the soup with salt and ground black pepper to taste. Give it a final stir to incorporate the seasonings.
- For a finishing touch, garnish warm bowls of the soup with a sprinkle of red pepper flakes and additional green onions if desired. Serve immediately and enjoy!
Notes
- Tip 1: I like to use a mesh strainer to add the eggs, but if you don’t have one, you can very slowly drizzle in the beaten eggs with a fork to get a similar effect.
- Tip 2: Prepare the ingredients ahead of time. This recipe moves quickly, so be sure to have everything prepped and ready before you start cooking.
- Tip 3: To add more protein, try stirring in small pieces of extra firm tofu, shredded chicken, or small shrimp.
- Tip 4: Veggies such as cooked mushrooms, sliced baby bok choi, leafy greens, or corn kernels could make a nice addition to the soup as well.
- Tip 5: You can infuse lemongrass, peppercorns, cloves, or star anise into the broth for extra depth.
- Tip 6: To Store: refrigerate egg drop soup for up to 4 days in an airtight container. Reheat gently over the stove, or use the microwave.
