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Egg Drop Soup is one of those comforting dishes that feels like a warm hug in a bowl. It's quick, easy, and perfect for those chilly nights when you crave something soothing yet flavorful. With just a few simple ingredients like chicken broth, beaten eggs, and green onions, you can whip up this classic Chinese soup in no time. Let's dive into this delightful recipe!
Egg Drop Soup Recipe
Ingredients:
- 4 cups chicken broth
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 2 beaten eggs
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- Salt and white pepper to taste
- 2 tablespoons chopped green onions for garnish
Instructions:
- Bring the chicken broth to a boil in a pot.
- Add the cornstarch mixture and stir until the broth thickens.
- Slowly pour in the beaten eggs while stirring the broth with a whisk.
- Add sesame oil, soy sauce, salt, and white pepper to taste.
- Serve hot, garnished with chopped green onions.
What You Will Need
H2: What you will need to make egg drop soup
- Chicken broth: Forms the base, providing rich flavor and depth to the soup.
- Cornstarch mixture: Thickens the broth, giving the soup its signature silky texture.
- Beaten eggs: Creates the delicate egg ribbons, adding protein and visual appeal.
- Sesame oil: Adds a nutty aroma and enhances the overall flavor profile.
- Soy sauce: Contributes a savory umami taste, balancing the soup's flavors.
- Chopped green onions: Provides a fresh, crisp garnish, adding color and a mild onion flavor.
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Tools and Instruments Needed
What tools/instruments will be needed to make Egg Drop Soup Recipe
- Pot: Needed to bring the chicken broth to a boil and mix all ingredients.
- Whisk: Essential for stirring the broth while pouring in the beaten eggs to create the signature egg ribbons.
- Measuring spoons: Used to measure precise amounts of cornstarch, sesame oil, and soy sauce.
- Small bowl: Handy for mixing the cornstarch with water before adding it to the broth.
- Knife: Required for chopping green onions for garnish.
Egg Drop Soup Recipe
Equipment
- Pot
- Whisk
- Ladle
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Ingredients:
Main Ingredients
- 4 cups chicken broth
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 2 eggs beaten
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- to taste salt and white pepper
- 2 tablespoons chopped green onions for garnish
Instructions:
- 1. Bring the chicken broth to a boil in a pot.
- 2. Add the cornstarch mixture and stir until the broth thickens.
- 3. Slowly pour in the beaten eggs while stirring the broth with a whisk.
- 4. Add sesame oil, soy sauce, salt, and white pepper to taste.
- 5. Serve hot, garnished with chopped green onions.
Notes:
Nutrition value:
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Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the soup as directed.
- Let it cool completely.
- Store in an airtight container.
- Refrigerate for up to 3 days.
Freezing Instructions
- Cool the soup completely.
- Transfer to a freezer-safe container.
- Leave some space for expansion.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before reheating.
Using white pepper instead of black pepper in Egg Drop Soup keeps the broth looking clear and gives it a slightly different, more authentic flavor.
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