Introduction
Egg Drop Soup is a classic, comforting dish, perfect for appetizers, light meals, or cozy dinners. This silky, savory soup, featuring delicate egg ribbons in a flavorful chicken broth, delivers warm, satisfying flavors in every spoonful. Presented in white ceramic bowls, garnished with sliced green onions or a sprinkle of white pepper, this Egg Drop Soup offers a vibrant, inviting aesthetic that elevates any table. This recipe provides a traditional version, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing soup that brings soothing, Asian-inspired charm to any occasion.
Ingredients
For the Soup:
- 4 cups low-sodium chicken broth
- 1 tbsp cornstarch
- 2 tbsp water
- 2 large eggs, beaten
- 1 tsp soy sauce
- 1/2 tsp sesame oil
- 1/4 tsp ground white pepper
- 1/4 tsp salt (optional, to taste)
- 2 green onions, thinly sliced
For Serving:
- Optional: Extra green onions, white pepper
- Suggested Accompaniments: Spring rolls, fried rice
- Suggested Pairings: Green tea, jasmine tea
- Suggested Aesthetic: Serve in white ceramic bowls
- Suggested Equipment: Medium saucepan, small bowl, whisk, measuring cups/spoons, ladle
Step-by-Step Process
- Prepare Broth: Bring chicken broth to a simmer over medium heat in a medium saucepan.
- Thicken Broth: In a small bowl, mix cornstarch with 2 tbsp water to form a slurry. Stir into the simmering broth and cook for 1–2 minutes until slightly thickened.
- Season Broth: Add soy sauce, sesame oil, white pepper, and salt (if using). Taste and adjust the seasoning with additional soy sauce or salt for a balanced savory flavor.
- Add Eggs: Reduce heat to low. Slowly drizzle beaten eggs into the broth while gently stirring in a circular motion to create silky ribbons. Cook for 1 minute until eggs are set.
- Serve: Ladle soup into white ceramic bowls, garnish with sliced green onions or a sprinkle of white pepper. Serve hot with spring rolls, fried rice, or green tea.
Tips for Better Egg Drop Soup
- Use low-sodium broth to control saltiness; adjust with soy sauce or salt as needed.
- Taste the broth before adding eggs to balance savory, umami, and peppery notes.
- Stir gently when adding eggs to create thin, silky ribbons rather than clumps.
- Keep the heat low when adding eggs to prevent overcooking or curdling.
- Use white ceramic bowls for a vibrant presentation, highlighting the golden broth and green garnish.
- Make ahead: Prepare broth (without eggs) and refrigerate up to 24 hours; reheat, then add eggs before serving.
- Check for smooth texture; if too thick, thin with a splash of broth or water.
- Enhance aesthetic: Present in white ceramic bowls with green onions or white pepper for a warm, inviting look.
Variations and Customization
- Gluten-Free Egg Drop Soup: Use gluten-free soy sauce or tamari and ensure gluten-free broth.
- Vegetarian Egg Drop Soup: Replace chicken broth with vegetable broth.
- Spicy Egg Drop Soup: Add 1/4 tsp chili oil or red pepper flakes to the broth.
- Corn Egg Drop Soup: Stir in 1/2 cup canned or fresh corn kernels before adding eggs.
- Low-Sodium Egg Drop Soup: Omit salt and use low-sodium soy sauce.
- Ginger Egg Drop Soup: Add 1 tsp grated fresh ginger to the broth for warmth.
- Tofu Egg Drop Soup: Add 1/2 cup diced soft tofu before adding eggs.
- Mushroom Egg Drop Soup: Sauté 1/2 cup sliced shiitake mushrooms and add to the broth.
Storage and Serving Tips
- Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop to avoid overcooking eggs.
- Do not freeze, as the egg texture may become grainy.
- Serve hot for the best flavor and silky texture.
- Use as a starter for Asian-inspired meals or a light main with sides.
- Pair with spring rolls or fried rice to complement the savory, delicate flavor.
- Presented in white ceramic bowls with vibrant garnishes for a warm, inviting charm.
Nutritional Information
Based on 4 servings (1 cup each):
- Calories: 80 kcal
- Total Fat: 4g
- Saturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 95mg
- Sodium: 600mg
- Total Carbohydrates: 4g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 6g
- Vitamin A: 4% Daily Value
- Vitamin C: 2% Daily Value
- Calcium: 2% Daily Value
- Iron: 4% Daily Value
Note: Values vary by brand. Moderate in sodium; try the low-sodium version. Pair with vegetables for balance.
Conclusion
This Egg Drop Soup recipe offers a silky, savory dish, perfect for any occasion, transforming simple ingredients into an Asian-inspired classic. Its quick preparation and warm presentation make it a favorite. The delicate egg ribbons and flavorful broth delight every spoonful. It’s sure to be a cherished recipe, loved for its comforting, versatile appeal.
Egg Drop Soup Recipe: Silky and Savory
Ingredients
- 4 cups low-sodium chicken broth
- 1 tbsp cornstarch
- 2 tbsp water
- 2 large eggs beaten
- 1 tsp soy sauce
- ½ tsp sesame oil
- ¼ tsp ground white pepper
- ¼ tsp salt optional
- 2 green onions sliced
- Optional: Extra green onions white pepper
- Suggested Pairings: Spring rolls green tea
Instructions
- Simmer broth in a saucepan.
- Mix cornstarch with water, stir into broth, and cook for 1–2 minutes.
- Add soy sauce, sesame oil, pepper, and salt. Taste and adjust the seasoning.
- Drizzle eggs into low-heat broth, stirring gently for ribbons. Cook for 1 minute.
- Serve in white ceramic bowls with green onions, white pepper, spring rolls, and tea.
Notes
- Use low-sodium broth for better control.
- Store in the fridge for 3 days.
- Try vegetarian or spicy variations.
- Pair with fried rice.
