A Comforting Bowl of Egg Drop Soup: Quick and Easy!
Egg Drop Soup is a beloved classic that can be made in under 20 minutes! Whether you’re feeling under the weather or just craving something warm and soothing, this recipe is here to satisfy your needs with its rich flavor and silky texture.
Why Egg Drop Soup is a Must-Try
This delightful dish brings comforting flavors straight from your kitchen, and it’s a breeze to make. Perfect for chilly nights or as a quick starter to any meal, this soup is low in calories yet high in nutrients, making it a fantastic choice for anyone looking for a warm hug in a bowl!
How to Make Egg Drop Soup
Ingredients:
- 4 cups chicken stock (about 1 liter; organic or homemade preferred!)
- 1/2 teaspoon sesame oil
- 3/4 teaspoon salt
- 1/8 teaspoon sugar
- 1/8 teaspoon white pepper
- 1/2 teaspoon turmeric
- 3 tablespoons cornstarch (mixed with 1/3 cup water)
- 3 eggs (lightly beaten)
- 1 scallion (chopped)
- 1/4 teaspoon MSG (adjust to personal preference)
Directions:
- In a medium soup pot, bring the chicken stock to a simmer.
- Stir in sesame oil, salt, sugar, white pepper, and MSG (if using).
- If you want that lovely restaurant-style yellow color, add in the turmeric or five drops of yellow food coloring. Taste the soup and adjust seasoning if necessary.
- Gradually add the cornstarch and water mixture. Ensure it’s well mixed, as cornstarch settles quickly! Stir continuously while drizzling in the slurry to avoid clumps.
- Now for the fun part , adding the eggs! Pour the lightly beaten eggs into the simmering soup while stirring in a circular motion. This creates lovely egg swirls.
- Ladle the soup into bowls, top with chopped scallions, and enjoy!
Serving Suggestions for Egg Drop Soup
Egg Drop Soup can be served hot as a standalone dish or as a delightful appetizer. Pair it with crispy spring rolls or a simple salad for a complete meal experience.
Storing Egg Drop Soup Properly
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat on the stovetop or in the microwave, but note that the eggs may change texture slightly when reheated.
Tips for Making the Best Egg Drop Soup
- Whisk the eggs lightly before adding them to the soup for a more delicate texture.
- Feel free to mix in additional vegetables like peas or spinach for added nutrition.
- Adjust the seasoning to your liking; some might prefer a bit more salt or pepper!
Variations on Egg Drop Soup
Don’t hesitate to get creative! You can add cooked chicken for protein, or even tofu for a vegetarian twist. Spices like ginger or garlic can also enhance the flavor profile.
FAQs
1. Can I use vegetable stock instead of chicken stock?
Absolutely! Vegetable stock will provide a delicious flavor for a vegetarian option.
2. How can I make it thicker?
Adding more cornstarch mixed with water can thicken the soup. Start with small amounts until you reach your desired consistency.
3. Can I add other proteins?
Yes! Cooked chicken, shrimp, or even tofu can be wonderful additions to this soup. Just add them to the broth before introducing the eggs.
Enjoy this quick and simple recipes that not only warms your belly but also provides a hearty meal in no time at all!
Print
Egg Drop Soup
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Egg Drop Soup is a beloved classic that can be made in under 20 minutes. A warm and comforting bowl perfect for chilly nights or as a quick starter.
Ingredients
- 4 cups chicken stock
- 1/2 teaspoon sesame oil
- 3/4 teaspoon salt
- 1/8 teaspoon sugar
- 1/8 teaspoon white pepper
- 1/2 teaspoon turmeric
- 3 tablespoons cornstarch (mixed with 1/3 cup water)
- 3 eggs (lightly beaten)
- 1 scallion (chopped)
- 1/4 teaspoon MSG (adjust to personal preference)
Instructions
- In a medium soup pot, bring the chicken stock to a simmer.
- Stir in sesame oil, salt, sugar, white pepper, and MSG (if using).
- If you want that lovely restaurant-style yellow color, add in the turmeric or five drops of yellow food coloring. Taste the soup and adjust seasoning if necessary.
- Gradually add the cornstarch and water mixture, stirring continuously to avoid clumps.
- Pour the lightly beaten eggs into the simmering soup while stirring in a circular motion to create egg swirls.
- Ladle the soup into bowls, top with chopped scallions, and enjoy!
Notes
Whisk the eggs lightly before adding them to achieve a more delicate texture. Feel free to mix in additional vegetables for added nutrition.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 210mg