Egg Drop Soup (VIDEO)
Egg Drop Soup is a common dish you can find just about any Chinese restaurant. It's an extremely flavorful soup filled silky ribbons of egg floating in a flavorful chicken broth that comes together in minutes!
Servings: 4
Ingredients
- 8 cups chicken stock
- 4 eggs
- 2 tbsp water
Cornstarch Slurry
- 2 tbsp cornstarch
- 1/4 cup water
Seasonings & Garnish
- 1 tsp kosher salt
- 1 tsp white pepepr
- 1/2 tsp MSG
- 2 scallions for garnish
- 1 tsp sesame oil optional
- 1/4 tsp yellow food coloring or tumeric (optional, for color)
Instructions
- Crack eggs in a bowl and add 2 tbsp of water and mix well until beaten.
- In a pot add the chicken broth. Cover and bring to a boil. Uncover and reduce heat to low.
- Remix the cornstarch slurry and pour into the broth until slightly thickened. Turn the heat off and let the broth cool to 150F-170F.
- Slowly pour in the eggs while using a ladle to stir the soup in one direction to create the ribbons of egg or "egg flowers in the soup.
- Season to taste with salt, white pepper, and msg. Add turmeric or yellow food coloring if desired for the additional yellow color.
- Finish with sesame oil and garnish with scallions. Enjoy!
Video
Notes
Optional Additions - For an even more flavorful/saltier broth, you can add a pinch of ginger powder, garlic powder, or additional soy sauce while preparing the soup. (I personally don't because I like how simple the flavors are in this recipe!) To make the soup heartier, you can add some protein of your choice, such as diced cooked chicken, shrimp, or tofu.
Tips on Creating the Egg Ribbons:Make sure the heat is off and the broth has cooled down slightly (if you have an instant read thermometer, aim for a range of 150F-170F before adding the egg) - if the broth is too hot, the eggs will turn the soup cloudy. If you see this happen, stop and keep the heat off, and let the broth cool down further.
- Use a ladle or large spoon and stir the soup continuously while you add the eggs. This helps the eggs disperse evenly.
- Pour the eggs in a thin, even stream (do not dump!) to avoid clumps.
Nutrition
Calories: 262kcal | Carbohydrates: 21g | Protein: 18g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 178mg | Sodium: 1333mg | Potassium: 582mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 312IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 2mg
