Egg Drop Soup

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Course: Breakfast, Side Dish, Snack, Soup

Cuisine: American, Chinese, Japanese

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: People

Calories: 60kcal

Author: Biryanibonanza

Equipment

1 Soup Pot or Saucepan You'll need a medium to large-sized pot or saucepan to cook the soup. A non-stick or stainless steel pot works well for this purpose.
1 Whisk or Fork You'll need a whisk or fork to beat the eggs before adding them to the soup. This helps create thin, wispy strands of egg throughout the soup.
1 Cutting Board and Knife You may need a cutting board and knife to chop any additional ingredients such as scallions, tofu, or vegetables that you plan to add to the soup.
1 Measuring Spoons Measuring spoons are useful for accurately measuring out ingredients such as salt, pepper, soy sauce, or vinegar.
1 Ladle or Soup Spoon A ladle or soup spoon is handy for serving the soup once it's finished cooking. It helps portion out the soup evenly into bowls.
1 Stove You'll need a stovetop or portable cooking surface to heat the soup pot and cook the soup ingredients.
1 Bowls for Serving Have bowls ready for serving the soup once it's finished cooking. Choose bowls that are heat-resistant and large enough to hold a serving of soup.
4 Optional: Strainer or Sieve If you prefer a smoother consistency for your egg drop soup, you can use a strainer or sieve to remove any solid ingredients before serving.

Ingredients

4 Cups Chicken or Vegetable Broth
2 Eggs Beaten
2 Green Onions, thinly sliced
1 tbsp Soy Sauce
1 tbsp Rice Vinegar
1 tbsp Sesame Oil
1/2 tbsp Grated Ginger
Salt and Pepper to taste
1 tbsp Cornstarch Mixed with 2 Tablespoons water

Instructions

Prepare the Broth

In a medium-sized pot, bring the chicken or vegetable broth to a gentle boil over medium-high heat.
Once the broth is boiling, reduce the heat to medium-low to maintain a simmer.
Add the soy sauce, rice vinegar, sesame oil, and grated ginger to the broth. Stir to combine.
Taste the broth and adjust the seasoning with salt and pepper according to your preference. Keep in mind that soy sauce is already salty, so go easy on the salt.
If you'd like a thicker consistency for the broth, you can make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water. Slowly
pour the cornstarch slurry into the simmering broth while stirring continuously. Allow the broth to simmer for an additional 1-2 minutes until it thickens slightly.
Once the broth is seasoned to your liking, add thinly sliced green onions for extra flavor and garnish. Stir them into the broth and let them simmer for another minute.
Once the eggs are cooked, ladle the soup into serving bowls and garnish with additional sliced green onions, if desired.

Nutritional information on this site is generated via a plugin. We are not responsible for the accuracy of the plugin information.

Notes

Consistency: The consistency of egg drop soup can vary depending on personal preference and regional variations. Some prefer a thinner, more broth-like consistency, while others may prefer a thicker soup with more egg strands.
Cooking Technique: To achieve the characteristic egg strands in the soup, it's essential to drizzle the beaten eggs into the hot broth slowly while stirring gently. This technique helps create delicate ribbons of cooked egg throughout the soup.
Vegetarian/Vegan Options: Egg drop soup can be easily adapted to suit vegetarian or vegan diets by using vegetable broth instead of chicken broth and omitting any meat or animal products. Tofu can be added for additional protein and texture.
Health Benefits: Egg drop soup is a nutritious option that is low in calories and high in protein. It can be a comforting and satisfying meal or appetizer, especially during colder months or when feeling under the weather.
Culinary Versatility: While egg drop soup is traditionally associated with Chinese cuisine, variations of this soup can be found in other Asian cuisines as well. For example, Korean cuisine has a similar dish called "gyeran jjim," which features steamed eggs in a broth.
Customization: One of the great things about egg drop soup is its versatility and adaptability. Home cooks can customize the soup by adding their favorite vegetables, herbs, or spices to create unique flavor profiles.
Storage and Reheating: Egg drop soup can be stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, gently warm the soup over low heat to prevent the eggs from becoming rubbery or overcooked.
Culinary Pairings: Egg drop soup pairs well with a variety of side dishes such as steamed rice, noodles, or crusty bread. It can also be served alongside other Chinese appetizers or main dishes as part of a larger meal.

Overall, egg drop soup is a versatile and comforting dish that is easy to make and customize according to individual tastes and dietary preferences.

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