Egg Drop Soup
The ultimate comfort food, this Egg Drop Soup is creamy, flavorful, and incredibly easy to make! Perfect for a quick dinner or a cozy lunch, this dish warms the soul and fills the belly. You won't believe how quickly this delicious soup comes together!
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.