Restaurant Style Egg Drop Soup
This luxurious yet simple egg drop soup mimics the beloved dish found in your favorite Chinese restaurant. With silky eggs and flavorful broth, it’s perfect as a starter or light meal.
Equipment
- 1 Medium saucepan
- 1 Whisk
- 1 Ladle
- 1 Measuring cups and spoons
- 4 Serving bowls
Ingredients
- 4 cups chicken broth or vegetable broth for a vegetarian option.
- 2 large eggs
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon soy sauce Adjust according to taste preferences for saltiness.
- 1 teaspoon sesame oil
- ½ teaspoon ground ginger or 1 teaspoon fresh ginger, grated.
- 2 green onions thinly sliced for garnish.
- to taste salt
- to taste pepper
Instructions
- In a medium saucepan, bring the chicken broth to a gentle boil over medium heat.
- While the broth is heating, beat the two large eggs in a bowl until they are well mixed.
- In a separate small bowl, mix the cornstarch with water to create a slurry. Add this to the boiling broth, stirring constantly until it thickens slightly.
- Add soy sauce, sesame oil, and ginger to the broth, stirring to combine.
- Slowly drizzle the beaten eggs into the boiling broth while stirring gently in a circular motion. This will create silky egg ribbons.
- Season the soup with salt and pepper to taste. Remove from heat.
- Ladle the soup into serving bowls and garnish with sliced green onions.
- For added texture, you can incorporate cooked mushrooms or tofu into the soup.
Notes
For added texture, you can incorporate cooked mushrooms or tofu into the soup.
Adjust the soy sauce according to your taste preferences for saltiness.
This soup can be served with a side of steamed rice for a more substantial meal.