Egg Drop Soup

Making these soups during the winter months would help warm up the kitchen as we started our day, and, oftentimes, I would have a small cup of wonton soup broth or egg drop soup to start the day.

Of the three classics, everyone has their favorite, and a nice cup of soup before your favorite Chinese lunch special is always a welcome starter. My personal favorite is classic wonton soup, but I do like a good egg drop soup when it’s done right! We also added the newly popular Chicken Corn Egg Drop Soup to the takeout menu, which is also another favorite of mine.

The name “Egg Drop” comes from how the soup is made—dropping raw egg into hot soup. It doesn’t take a genius to figure that out.

But actually, the direct translation in Chinese is egg flower soup, because the egg creates large and small swirls in the soup in a flower-like pattern (scroll down to the recipe video below to see that in action).

There are many variations of egg drop soup, but this recipe is a classic restaurant-style egg drop soup that you can make at home.

Egg Drop Soup

This easy Egg drop soup recipe will taste just like your favorite Chinese restaurant's egg drop soup (maybe a little better). It's delicious, and can be made in minutes.

Prep Time5 mins
Cook Time10 mins
Total Time15 mins

Course: Soups and Stocks
Cuisine: Chinese
Keyword: egg drop soup
Servings: 6
Calories: 109kcal
Author: Bill

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 (Or 5 drops yellow food coloring. Optional, but if you want "the look...")
• 3 tablespoons cornstarch (mixed with 1/3 cup water)
• 3 eggs (lightly beaten)
• 1 scallion (chopped)

Instructions

1. Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed.
2. Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.
3. Now we're ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.
4. Ladle the soup into bowls, top with scallions, and serve!

Nutrition
Calories: 109kcal | Carbohydrates: 10g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 87mg | Sodium: 551mg | Potassium: 198mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2.8% | Vitamin C: 0.8% | Calcium: 1.7% | Iron: 4.4%




This recipe and image adapted from : https://thewoksoflife.com

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