Egg drop soup is a warm, comforting dish that combines the delicate ribbons of eggs with a light, flavorful broth. This quick and easy recipe is perfect as an appetizer or a light main course, offering a balance of simplicity and elegance that makes it a favorite for any meal.
Ingredients Overview
The core ingredients of this soup create its distinctive taste and texture. Chicken broth provides a savory base, while grated ginger infuses the dish with a subtle, aromatic heat. Beaten eggs give the soup its signature silky ribbons, and cornstarch thickens the broth to a velvety consistency. Green onions are optional but add a fresh burst of flavor and color. For substitutions, vegetable broth can replace chicken broth for a vegetarian version, and a sprinkle of white pepper can introduce a gentle spice.
Step-by-Step Preparation
To begin, dissolve the cornstarch in ¼ cup of water, ensuring it is completely blended to prevent lumps in the soup. This simple step is crucial for achieving a smooth texture. If cornstarch isn’t available, potato starch or arrowroot powder can be used as alternatives.
Combine the chicken broth and 1 cup of water in a medium pot. Bring the liquid to a gentle boil over medium heat, stirring occasionally for even heating. Add grated ginger to the pot and let it simmer for two minutes, allowing the aromatic flavor of the ginger to meld into the broth.
Slowly pour the beaten eggs into the boiling broth while gently stirring in a single direction. This technique creates the delicate, feather-like ribbons that give egg drop soup its visual and textural appeal. Avoid over-stirring, as this can break the ribbons into smaller pieces.
Gradually add the cornstarch mixture to the pot while stirring continuously. Monitor the consistency as the soup thickens, and adjust by adding more water or broth if it becomes too thick. Stirring ensures the cornstarch is evenly distributed and prevents clumping.
Finish the soup by seasoning with salt to taste. Serve it hot, ladled into bowls, and garnish with chopped green onions for an optional but delightful touch of freshness. Additional garnishes like a drizzle of sesame oil or fresh cilantro can enhance the flavor further.
Recipe Tips & Frequently Asked Questions
Achieving perfect egg ribbons:
Pour the beaten eggs in a slow, steady stream while stirring gently to form long, silky ribbons.
Customizing flavors:
Add soy sauce for a savory depth or a pinch of white pepper for subtle spice.
Using homemade broth:
Elevate the soup’s taste by preparing it with rich, homemade chicken broth.
Can I use vegetable broth instead of chicken broth?
Yes, it’s an excellent option for a vegetarian-friendly version.
How do I prevent the eggs from clumping?
Stir the broth gently in one direction before pouring the eggs in a thin stream.
Can I add other ingredients like tofu or mushrooms?
Absolutely! Cubed tofu and sliced mushrooms complement the flavors beautifully.
What to Serve With This Recipe
Egg drop soup pairs wonderfully with crispy spring rolls, fried wontons, or steamed dumplings for a delightful appetizer course. For a more substantial meal, serve it alongside stir-fried vegetables or jasmine rice. Its light and savory profile complements a variety of dishes, making it a versatile addition to any table.
Storage and Reheating Tips
Store leftover soup in an airtight container in the refrigerator for up to three days. To reheat, warm it gently on the stove over low heat, stirring occasionally to prevent overcooking the egg ribbons. Avoid boiling the soup during reheating to maintain its silky texture.
Egg drop soup is a timeless recipe that combines simplicity with a comforting depth of flavor. Its quick preparation and versatile nature make it a go-to choice for weeknight dinners or elegant appetizers. Experiment with flavors and pairings to customize this dish to your liking, and enjoy its warmth and savoriness anytime.
Ingredients
1 teaspoon grated ginger
1 ½ tablespoons cornstarch
3 cups chicken broth
2 eggs, beaten
2 tablespoons chopped green onion (optional)
1 cup water
Salt, to taste
Instructions
Dissolve the cornstarch in ¼ cup of water, stirring until completely blended. Set aside for later use.
In a medium-sized pot, combine the chicken broth and 1 cup of water. Bring the mixture to a boil over medium heat.
Add the grated ginger to the boiling broth and let it simmer for 2 minutes, allowing the ginger to infuse its aromatic flavor into the liquid.
Slowly pour in the beaten eggs, stirring gently as you do so. This creates the signature silky ribbons of egg throughout the soup.
Gradually add the cornstarch mixture while continuing to stir. Adjust the soup’s consistency to your preference by monitoring the thickening process.
Season with salt to taste, ensuring the flavors are balanced and to your liking.
Ladle the soup into serving bowls and garnish with chopped green onions if desired. Serve warm and enjoy the comforting, savory flavors.
Egg Drop Soup Recipe
Ingredients
- 1 teaspoon grated ginger
- 1 ½ tablespoons cornstarch
- 3 cups chicken broth
- 2 eggs beaten
- 2 tablespoons chopped green onion optional
- 1 cup water
- Salt to taste
Instructions
- Dissolve the cornstarch in ¼ cup of water, stirring until completely blended. Set aside for later use.
- In a medium-sized pot, combine the chicken broth and 1 cup of water. Bring the mixture to a boil over medium heat.
- Add the grated ginger to the boiling broth and let it simmer for 2 minutes, allowing the ginger to infuse its aromatic flavor into the liquid.
- Slowly pour in the beaten eggs, stirring gently as you do so. This creates the signature silky ribbons of egg throughout the soup.
- Gradually add the cornstarch mixture while continuing to stir. Adjust the soup’s consistency to your preference by monitoring the thickening process.
- Season with salt to taste, ensuring the flavors are balanced and to your liking.
- Ladle the soup into serving bowls and garnish with chopped green onions if desired. Serve warm and enjoy the comforting, savory flavors.
