Egg drop soup (also called Egg Flower Soup) is a Chinese soup commonly consisting of chicken broth, beaten eggs and green onions. Traditionally, the broth for Egg Drop Soup is rather bland, allowing the egg flavor to stand out. But you can add some other ingredients for extra bite, and there are endless possibilities!
Recipe: Egg Drop Soup Recipe
Serves 3 to 4.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients for Egg Drop Soup Recipe:
4 cups homemade chicken stock or low-sodium store-bought broth
2 eggs, lightly beaten
1 -2 green onions, minced
Salt to taste
A few drops of sesame oil (optional)
A few splashes of soy sauce and hot sauce
Preparation for Egg Drop Soup Recipe:
1. Crack 2 eggs in a measuring cup and lightly beat with a whisk.
2. In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add a few splashes of soy sauce and hot sauce, to taste. Grate a little ginger into the broth. Stir to combine. Cook for about another minute.
3. Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
3. Garnish with green onion and serve.
Egg Drop Soup Variations
These would be added after the seasonings. After adding, let the soup cook for a few more minutes and then add the beaten egg.
- 1/2 cup frozen peas.
- If you are preparing the soup for someone who is ill, try adding a slice of fresh, grated ginger. Among its many benefits, ginger is believed to be helpful in treating colds and flue.
Egg Drop Soup is frequently thickened with cornstarch in restaurants. To add a cornstarch thickener, mix 2 – 3 tablespoons of cornstarch with 1/2 cup water. Just before adding the beaten egg, stir in the cornstarch/water mixture, remove the soup from the heat, and then add the beaten egg.
