Egg Drop Soup Recipe
Egg Drop Soup Recipe
Table of Contents
Egg Drop Soup Recipe
Discover the ultimate egg drop soup recipe, a comforting and quick to make Chinese classic. With a delicate broth swirled with ribbons of silky egg, this soup is a warm and nutritious delight that’s perfect for any occasion.
Description
Egg drop soup, also known as “Dan Hua Tang” in Chinese, is a beloved dish served in Chinese households and restaurants worldwide. It’s a delightful soup made with a simple base of seasoned chicken broth, thickened with cornstarch, and garnished with whisked eggs that form delicate, tender ribbons. This dish is often accented with green onions, white pepper, and sesame oil, offering a light yet flavorful experience.
What makes egg drop soup Recipe so popular is its simplicity and speed it can be prepared in under 15 minutes, making it a go to choice for busy weeknights. Despite its ease, the soup packs a punch in flavor and nutrition. Whether enjoyed as an appetizer or a light main course, this egg drop soup recipe will satisfy your craving for a warm and savory dish.
This guide will provide all the details you need to recreate this iconic dish, including tips on achieving the perfect egg ribbons and ideas for customizing the soup to suit your tastes.
Ingredients
- 4 cups chicken broth or vegetable stock
- 2 large eggs, beaten
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt (adjust to taste)
- 1/4 cup chopped green onions
- Optional garnish: cilantro leaves, crispy wonton strips, or chili oil
Instructions
- Prepare the Cornstarch Slurry: In a small bowl, mix the cornstarch and water until smooth. Set aside.
- Heat the Broth: In a medium saucepan, bring the chicken broth to a gentle boil over medium heat. Stir in the sesame oil, soy sauce, white pepper, and salt.
- Thicken the Broth: Reduce the heat to low. Slowly whisk in the cornstarch slurry while stirring constantly. Let the broth simmer for 2-3 minutes until it thickens slightly.
- Create Egg Ribbons: Increase the heat slightly until the broth begins to gently simmer. Slowly drizzle the beaten eggs into the broth in a thin stream while continuously stirring in one direction with a fork or chopsticks. This creates the signature silky ribbons.
- Add Green Onions: Stir in the chopped green onions and cook for an additional minute.
- Serve: Ladle the soup into bowls and garnish with optional toppings like cilantro, crispy wonton strips, or a drizzle of chili oil. Serve hot.
Notes
- Broth Choices: While chicken broth is traditional, vegetable stock can be used for a vegetarian friendly version.
- Egg Texture: For finer egg ribbons, stir vigorously as you pour. For thicker ribbons, pour more slowly and stir gently.
- Customizations: Add cooked shrimp, tofu cubes, or corn kernels for extra flavor and texture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to avoid overcooking the eggs.
Egg Drop Soup Recipe
Ingredients
- 4 cups chicken broth or vegetable stock
- 2 large eggs beaten
- 1 tablespoon cornstarch
- 2 tablespoons water for cornstarch slurry
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt adjust to taste
- 1/4 cup chopped green onions
- Optional garnish: cilantro leaves crispy wonton strips, or chili oil
Instructions
- Prepare the Cornstarch Slurry: In a small bowl, mix the cornstarch and water until smooth. Set aside.
- Heat the Broth: In a medium saucepan, bring the chicken broth to a gentle boil over medium heat. Stir in the sesame oil, soy sauce, white pepper, and salt.
- Thicken the Broth: Reduce the heat to low. Slowly whisk in the cornstarch slurry while stirring constantly. Let the broth simmer for 2-3 minutes until it thickens slightly.
- Create Egg Ribbons: Increase the heat slightly until the broth begins to gently simmer. Slowly drizzle the beaten eggs into the broth in a thin stream while continuously stirring in one direction with a fork or chopsticks. This creates the signature silky ribbons.
- Add Green Onions: Stir in the chopped green onions and cook for an additional minute.
- Serve: Ladle the soup into bowls and garnish with optional toppings like cilantro, crispy wonton strips, or a drizzle of chili oil. Serve hot.
Notes
- Broth Choices: While chicken broth is traditional, vegetable stock can be used for a vegetarian friendly version.
- Egg Texture: For finer egg ribbons, stir vigorously as you pour. For thicker ribbons, pour more slowly and stir gently.
- Customizations: Add cooked shrimp, tofu cubes, or corn kernels for extra flavor and texture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to avoid overcooking the eggs.
