Egg Drop Soup Recipe
User Reviews
5
Egg Drop Soup Recipe
Description
The soup begins by gently sautéing sliced cremini mushrooms and grated ginger in olive oil to develop aroma and depth of flavor. Low-sodium chicken broth is brought to a boil with salt added to taste. A cornstarch slurry smoothly thickens the broth for a slightly velvety texture without heaviness.
Whisked eggs are carefully drizzled into the hot broth while stirring in a circular motion to create thin, tender egg ribbons typical of egg drop soup. Incorporating the mushroom and ginger mixture enhances the broth's body and introduces earthy and spicy notes. The finishing garnish of fresh chopped spring onions provides a subtle crunch and freshness that balances the soup's smoothness.
This soup offers an easily digestible starter or light meal and can be customized by adjusting the thickness of egg ribbons through pouring speed and stirring intensity. Substituting vegetable broth enables a vegetarian version. Proper swirling technique and avoiding boiling broth when adding eggs is crucial to forming smooth egg ribbons versus small curds.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup cremini mushroom sliced, fresh
- 1 teaspoon ginger grated, fresh
- 5 cups chicken broth low-sodium
- 1 teaspoon kosher salt
- 1 tablespoon cornstarch
- 2 large egg
- 2 tablespoons water cold
- 2 tablespoons spring onion chopped, fresh
Instructions
- In a nonstick pan, heat extra virgin olive oil over medium.
- Add mushrooms and ginger, sauté for 8 minutes. Set aside.
- In a large pot, bring the chicken broth to a boil. Add the salt.
- In a small bowl, add corn flour and cold water. Mix with a fork until all lumps are removed.
- Use a ladle to add a spoonful of the broth to the bowl. Stir well, then add the corn flour mixture into the pot.
- In a separate small bowl, add eggs and whisk until well combined.
- Slowly drop the whisked eggs in the broth, while continuously stirring with a ladle in a circular motion. Egg ribbons will be formed as eggs are being cooked.
- Add the mushroom mixture into the soup.
- Serve while still warm. Sprinkle with fresh spring onion and enjoy!
Notes
- Store soup in an airtight container in the refrigerator for up to 3 days.
- Control egg thread size by adjusting the speed of swirling the soup and the rate of egg pouring.
- Avoid pouring eggs into boiling broth to prevent the eggs from breaking into small pieces; a gentle simmer is ideal.
- For a vegetarian version, substitute chicken broth with vegetable broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 18g | 36% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 164mg | 55% |
| Sodium | 825mg | 34% |
| Potassium | 750mg | 16% |
| Fiber | 0.4g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 297IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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