Egg Drop Soup Recipe

Chicken broth: A flavorful liquid base made from simmering chicken bones and vegetables, providing a rich and savory foundation for the soup.

Eggs: Large eggs that, when beaten and slowly poured into the hot broth, create delicate ribbons throughout the soup.

Cornstarch: A thickening agent mixed with water to give the soup a slightly thicker consistency.

Soy sauce: A salty and umami-rich sauce that enhances the overall flavor of the soup.

Sesame oil: A fragrant oil that adds a nutty aroma and depth to the soup.

Salt: A seasoning used to enhance the flavors of the soup.

White pepper: A spice that provides a mild heat and is often used in Asian cuisine.

Scallions: Fresh green onions that are chopped and used as a garnish to add a crisp, fresh flavor.

When making egg drop soup, achieving the perfect silky texture of the eggs is key. To do this, ensure the chicken broth is at a gentle boil before adding the beaten eggs. Pour the eggs slowly in a thin stream while continuously stirring the soup in a circular motion with a whisk. This technique creates delicate ribbons of egg that float beautifully in the soup. Additionally, using a whisk instead of a spoon helps to distribute the eggs evenly, preventing them from clumping together.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar savory base and is a great option for vegetarians.

• large lightly beaten eggs - Substitute with silken tofu: Silken tofu can be blended to mimic the texture of beaten eggs, suitable for a vegan version.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder acts as a thickening agent similar to cornstarch and is a good alternative for those avoiding corn.

• soy sauce - Substitute with tamari: Tamari offers a similar umami flavor and is often gluten-free, making it suitable for those with gluten sensitivities.

• sesame oil - Substitute with olive oil: Olive oil can provide a mild flavor and is a good alternative if sesame oil is unavailable.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt for a slightly different mineral content and flavor.

• white pepper - Substitute with black pepper: Black pepper can be used if white pepper is not available, though it will add a slightly different flavor and color.

• scallions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish in place of scallions.

• Gently reheat the egg drop soup on the stovetop over low heat. Stir occasionally to ensure even heating and prevent the eggs from overcooking. This method helps maintain the delicate texture of the soup.

• Use a microwave-safe bowl to reheat the soup in the microwave. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power in 30-second intervals, stirring in between, until the soup is warmed through.

• For a quick refresh, add a splash of chicken broth or water to the soup before reheating. This can help restore some of the original consistency if the soup has thickened too much in the fridge.

• If you have a steamer, place the soup in a heatproof bowl and steam it gently. This method can help preserve the soup's flavors and texture without direct heat contact.

• Consider adding fresh scallions or a dash of soy sauce after reheating to enhance the flavor and give it a freshly made feel.

• Pot: Used to bring the chicken broth to a boil and cook the soup.

• Whisk: Essential for stirring the soup while pouring in the beaten eggs to create the signature egg ribbons.

• Measuring spoons: Useful for accurately measuring the soy sauce, sesame oil, and cornstarch.

• Measuring cup: Handy for measuring the chicken broth and water for the cornstarch mixture.

• Knife: Needed for chopping the scallions to garnish the soup.

• Cutting board: Provides a safe surface for chopping the scallions.

• Ladle: Used for serving the soup into bowls.

Prepare ingredients in advance: Measure and chop all ingredients like scallions before starting. This ensures a smooth cooking process.

Use pre-made broth: Opt for store-bought chicken broth to save time on making it from scratch.

Efficient egg pouring: Use a spouted container to pour the beaten eggs into the soup, allowing for a steady stream and reducing mess.

Quick thickening: Mix cornstarch with water in advance, so it’s ready to add when the broth boils.

Season to taste: Keep soy sauce, sesame oil, salt, and white pepper within reach for quick seasoning.