Egg Drop Soup
Ingredients
- 4 cchicken stock
- ½ tspsesame oil
- ¾ tspsalt
- ⅛ tspsugar
- ⅛ tspwhite pepper
- ½ tspturmeric
- 3 tbspcornstarch
mixed with 1/3 cup water
- 3eggs
lightly beaten
- 1scallion
chopped
- ¼ tspMSG
Directions
- 1
Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, white pepper, and MSG (if using). Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed.
- 2
Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.
- 3
Now we're ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.
- 4
Ladle the soup into bowls, top with scallions, and serve!
Egg Drop Soup
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About this Recipe
The Easiest Egg Drop Soup Recipe (Just Like Your Favorite Chinese Restaurant!)
Craving that comforting, savory egg drop soup you love from your local Chinese restaurant? Get ready to make it even better, right in your own kitchen, in just 15 minutes! This incredibly easy recipe delivers all the delicate flavors and beautiful egg ribbons you adore, making it a perfect quick appetizer or a light meal.
What makes this homemade egg drop soup truly stand out is its simplicity combined with authentic taste. We've cracked the code to that delicious restaurant-quality broth, balancing rich chicken stock with a touch of sesame oil, savory salt, and a hint of sugar and white pepper. The secret ingredient? A pinch of turmeric not only adds a lovely golden hue but also a subtle depth of flavor, enhancing the visual appeal of your soup. For that unmistakable umami kick, we also include a touch of MSG, a secret weapon many restaurants use, which you can adjust to your preference.
Achieving those signature delicate egg ribbons is simpler than you think. A steady stream of lightly beaten eggs into the simmering, thickened broth, stirred gently, creates a beautiful, cloud-like texture. Finish with fresh chopped scallions for a burst of color and mild oniony flavor. This quick and easy egg drop soup is incredibly versatile too!
Tips for the Best Homemade Egg Drop Soup:
- Steady Stirring: When adding the cornstarch slurry, stir continuously to prevent lumps and ensure a smooth, thickened broth.
- Perfect Egg Ribbons: Pour your lightly beaten eggs in a slow, thin stream while gently stirring the soup in one direction. This creates delicate, wispy strands.
- Flavor Boosts: Don't skip the white pepper and sesame oil; they are key to the classic flavor profile.
Variations & Serving Suggestions: Elevate your egg drop soup by adding a few optional ingredients:
- Stir in cooked shredded chicken or tofu for added protein.
- A handful of chopped spinach or frozen peas can be added for extra vegetables.
- Serve this comforting soup alongside other Chinese-inspired dishes like fried rice, lo mein, or spring rolls for a complete meal. It’s also delightful on its own!
This recipe is proof that delicious, authentic Asian-inspired meals don't require hours in the kitchen. Enjoy a warm, flavorful bowl of this incredible egg drop soup tonight!