Egg drop soup, also known as egg flower soup, is a popular Chinese dish that has gained popularity around the world. Its origins can be traced back to ancient China, where it was known as “egg flower soup” due to the beautiful patterns created by the swirling egg ribbons in the soup. Over time, the dish spread across different regions of China and eventually made its way into various Asian cuisines.
The flavor of egg drop soup is delicate, yet comforting. The base of the soup is typically made with chicken or vegetable broth, which provides a savory and rich backdrop. The eggs, when added to the simmering broth, create silky ribbons that add a light and fluffy texture to the soup. The addition of grated ginger and green onions brings a subtle kick and freshness to the overall flavor profile. The soy sauce and sesame oil add depth and umami notes, enhancing the overall taste.
One of the reasons for the popularity of egg drop soup is its simplicity and versatility. It requires minimal ingredients and can be prepared quickly, making it a convenient option for a satisfying meal or a soothing starter. The combination of flavors and textures in egg drop soup appeals to a wide range of palates, making it a favorite among both adults and children. Additionally, it can be easily customized by adding ingredients like cooked chicken, shrimp, tofu, or vegetables to suit individual preferences.
Egg drop soup has gained widespread popularity in Chinese-American cuisine and is a staple in many Chinese restaurants worldwide. Its comforting and familiar taste, along with its visual appeal, has made it a popular choice among soup lovers. Whether enjoyed on its own or paired with other Chinese dishes, egg drop soup continues to be a beloved and award-winning recipe that brings warmth and satisfaction to countless tables.
Egg drop soup
Ingredients
- – 4 cups chicken or vegetable broth
- – 2 tablespoons cornstarch
- – 2 tablespoons water
- – 3 eggs lightly beaten
- – 2 green onions thinly sliced
- – 1 teaspoon grated fresh ginger
- – 2 tablespoons soy sauce
- – 1 teaspoon sesame oil
- – Salt and pepper to taste
- – Optional: additional sliced green onions for garnish
Instructions
- In a medium-sized pot, bring the chicken or vegetable broth to a gentle simmer over medium heat.
- While the broth is heating, in a small bowl, whisk together the cornstarch and water until smooth to make a slurry. Set it aside.
- In a separate bowl, lightly beat the eggs.
- Once the broth is simmering, gradually pour the beaten eggs into the pot in a slow and steady stream. Stir gently with a fork or chopsticks to create the egg ribbons.
- Add the green onions and grated ginger to the pot, stirring them into the soup.
- In a small bowl, whisk together the soy sauce and sesame oil. Then, pour the mixture into the soup, stirring gently to combine.
- In the bowl with the cornstarch slurry, give it a quick stir to ensure it’s well mixed, and then pour it into the soup, stirring continuously. This will help thicken the soup slightly.
- Let the soup simmer for another 2-3 minutes to allow the flavors to meld. Taste the soup and season with salt and pepper as needed.
- Once the soup has reached your desired consistency and flavor, remove it from the heat.
- Ladle the hot egg drop soup into serving bowls. Garnish with additional sliced green onions if desired.