Egg Drop Soup
User Reviews
5
Egg Drop Soup
Description
Egg Drop Soup features a seasoned broth using chicken or vegetable stock, seasoned with ground ginger, soy sauce, toasted sesame oil, and white pepper. Cornstarch slurry thickens the broth to a slightly viscous consistency. Slowly drizzling beaten eggs into the simmering broth while stirring forms graceful, tender egg ribbons that give the soup an appealing texture contrast. Garnishing with sliced green onions adds a mild freshness and slight onion flavor. Optional turmeric enhances the soup's golden color without overpowering the taste.
The soup is served hot, making it a warming choice especially when you need something light yet satisfying. Its silky texture and mild spice balance nicely with the subtle umami olives from the soy and sesame oil. It can be enjoyed on its own or as a starter to an Asian-inspired meal.
The recipe advises against doubling the cornstarch proportionally, as it can affect texture. Freezing is not recommended since eggs and thickener may separate on thawing, so best made fresh. Fresh ginger can replace dried for brighter flavor if available.
Ingredients
- 4 cups (one 32-ounce carton) chicken broth or vegetable broth, low-sodium
- 2 tablespoons cornstarch
- 1 teaspoon ground ginger
- ½ teaspoon kosher salt
- ½ teaspoon sesame oil toasted
- ¼ teaspoon tamari soy sauce
- ¼ teaspoon Turmeric optional for color
- pinch ground white pepper
- 3 egg lightly beaten, large
- 1 green onion thinly sliced on a diagonal
Instructions
- Make the slurry. Pour ¼ cup of the chicken broth into a measuring cup. Stir in the cornstarch, to create a slurry.
- Make the soup. Pour the remaining 3 ¾ cups of chicken broth into a saucepan and bring to a simmer over medium heat. Add the ground ginger, soy sauce, sesame oil, salt, and white pepper, and stir to combine. If you'd like to add the turmeric, you can add that now as well. While continuously stirring, pour in the cornstarch slurry. Simmer and stir for another minute, until slightly thickened.
- Create the egg ribbons. Reduce the heat to low, and stir in a circular motion. While stirring, very slowly pour the beaten eggs in a thin stream, to create the egg ribbons. Let the eggs sit for 30 seconds to fully form, before stirring again.
- Garnish and serve. Ladle the soup into bowls and garnish with a sprinkle of sliced green onions before serving.
Notes
- Do not double the cornstarch amount when increasing the recipe to avoid changing the soup's texture.
- Egg Drop Soup is best eaten fresh; freezing is not recommended because eggs and thickener do not hold well after thawing.
- Fresh ginger can be substituted for dried ginger to enhance the flavor.
- Each serving yields about 2 ¼ cups of soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 18g | 36% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 246mg | 82% |
| Sodium | 861mg | 36% |
| Potassium | 536mg | 11% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 417IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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