Egg Drop Soup

By jiafei

6 Person

15 Minutes

200 Calories

This restaurant-style Egg Drop Soup recipe only takes about 15 minutes to make and tastes even better than the restaurant version! Growing up, my family had a tradition of eating lunch at our local little Chinese restaurant every single Saturday. And every single Saturday — like, we’re talking nearly two decades of Saturdays here — I would order “the usual.” Anyone who knows me will tell you that I adore a good bowl of egg drop soup. It was my favorite food in the whole world as a kid. And today, it’s still one of the most comforting, nostalgic, delicious soups I know. In case this recipe is new to you, egg drop soup is a staple at Chinese restaurants across the United States. It’s typically made with lightly-seasoned chicken or veggie broth, and filled with delicious egg “ribbons”, which are created by whisking raw eggs into the simmering broth.

Ingredients

Fine sea salt and freshly-cracked black pepper, to taste
1/4 cup Whole-kernel corn or creamed corn
3 Green onions, thinly sliced, plus extra for garnish
1/2 tsp. Toasted sesame oil
3 Eggs
1/4 tsp. Garlic powder
1 tsp. Ground ginger
2 tbsp. Cornstarch
4 cups Good-quality chicken or vegetable stock

Method

01

Whisk together stock (chilled or room-temperature), cornstarch, ginger and garlic powder in a medium saucepan until smooth. Heat over high heat until the stock comes to a simmer, stirring occasionally.
02

Whisk together stock (chilled or room-temperature), cornstarch, ginger and garlic powder in a medium saucepan until smooth. Heat over high heat until the stock comes to a simmer, stirring occasionally.
03

Once the broth reaches a simmer, use a fork or a whisk to stir the broth in a circular motion, creating a “whirlpool.” Then slowly pour the whisked eggs into the soup as you continue stirring, to create long egg ribbons.
04

Remove pan from heat. Stir in the sesame oil, green onions and corn (optional) until combined. Season with salt and pepper to taste, also adding a dash or two of more sesame oil if needed.
05

Serve immediately, sprinkled with additional green onions.

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Egg Drop Soup

4.0

( By jiafei )

01 Information

Grade easy
Serving 6 servings
Calorie 200 Kcal
Prep Time 5 Mins
Cook Time 10 Mins
Total Time 15 Mins

02 Ingredients

Fine sea salt and freshly-cracked black pepper, to taste

1/4 cup Whole-kernel corn or creamed corn

3 Green onions, thinly sliced, plus extra for garnish

1/2 tsp. Toasted sesame oil

3 Eggs

1/4 tsp. Garlic powder

1 tsp. Ground ginger

2 tbsp. Cornstarch

4 cups Good-quality chicken or vegetable stock

03 Method

Step 1

Whisk together stock (chilled or room-temperature), cornstarch, ginger and garlic powder in a medium saucepan until smooth. Heat over high heat until the stock comes to a simmer, stirring occasionally.

Step 2

Step 3

Once the broth reaches a simmer, use a fork or a whisk to stir the broth in a circular motion, creating a “whirlpool.” Then slowly pour the whisked eggs into the soup as you continue stirring, to create long egg ribbons.

Step 4

Remove pan from heat. Stir in the sesame oil, green onions and corn (optional) until combined. Season with salt and pepper to taste, also adding a dash or two of more sesame oil if needed.

Step 5

Serve immediately, sprinkled with additional green onions.

04 Author