The Egg Drop Soup happens to be one of basic and most comforting of all soups. There is something innately satisfying in that bowl of silky broth and it soothes the body and spirit.
The soup is light enough to open up your appetite for a bigger meal ahead. At the same time, so much more may be added to the soup to enhance and enrich, making it a wholesome and gratifying meal.
The girls have taken a sudden fancy to this soup and so it is the happening thing in our kitchen now. The making of Egg Drop is quite effortless and it requires only a few ingredients.
I will make it a quick post today, as quick and easy as the soup itself. It works out really well for all of us. A warm bowl of goodness provides the protein and the vegetables along with the joy and the comfort. Little T loves it the most, especially all the just cooked, still crisp vegetables in the soup and some glass noodles which I add once in a while.
It is not necessary, but the vibrant flavor of the Asian sesame oil gives the soup a splash of zesty nuance; a bit different, but lovely. I always use a good drizzle of either sesame oil or hot oil.
(Read that I have made no claims here that this recipe is for the the authentic Chinese Egg Drop Soup; I have here what we make and love at home and they way it is done in our kitchen).
Egg Drop Soup
Ingredients: (serves 2-4)
- 4 cups of chicken stock (use vegetable stock if you want to make it eggetarian)
- 2-3 eggs, lightly beaten (try to beat gently so there are no bubbles/foams)
- a drizzle of Asian sesame oil/or hot oil ( used for flavor. You may omit this is you do not like it)
- 1.5 tablespoon of corn starch + 3 tablespoon water
- 1/2 teaspoon grated ginger or 1/4 teaspoon ground ginger
- 1/2 teaspoon light soy sauce (optional)
- white pepper powder, ground - to taste
- salt to taste
- 5 stalks of spring/green onion, finely sliced (white and green part separated)
Optional: I have used some vegetables this time - the first 3 in the list. Use all of them, or your own or pick some or use none at all.
- celery, only a tiny bit so the flavor of the soup is not over powered
- bean sprouts
- bok choy
- noodles (we love glass noodles in this soup)
- OR anything else you want to use
In a pot/saucepan, combine broth, ginger and vegetables (if you are using) other than the green parts of the scallions. Bring it to a boil. Boil for 2 minutes. Add the white pepper, salt, soy sauce (if using) and the sesame oil/ or hot oil (if using).
Combine water and cornstarch until free of lump. Add slowly to the boiling mixture. Cook for about another minute or two.
Reduce the heat and let the boil slow down to a light simmer. Hold beaten eggs in a bowl several inches (about 8 incehes) above the pot and pour eggs in a very slow and thin stream, into boiling mixture, and at the same time stirring gently but constantly with a fork or a pair of chopsticks in one and only one direction. (pouring the egg too fast and too much quantity will have the eggs clump up and no ribbons/strands will be formed, neither will the texture be silky). You will see the eggs form thin ribbons/strands.
Immediately remove pan from heat. (Add the prepared glass noodles if you are using them now).
Garnish with finely sliced scallions/green onions. Serve hot.
( I would not recommend storing the soup. The flavor and the taste fades away).
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Difficulty Level: Moderate
Best served hot, straight from the pan