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Egg Drop Soup
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Ingredients:
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- 4 cups chicken or vegetable broth
- 2 eggs, beaten
- 2 green onions, thinly sliced (for garnish)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger (optional)
- Salt and pepper to taste
- Cornstarch slurry (optional, for thickening)
- Optional additional ingredients: sliced mushrooms, diced tofu, shredded chicken, cooked shrimp, thinly sliced carrots, peas, baby spinach, or any other vegetables of your choice
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Instructions:
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- In a medium-sized saucepan, bring the chicken or vegetable broth to a simmer over medium heat. If using grated ginger, add it to the broth for extra flavor.
- While the broth is simmering, prepare the beaten eggs in a small bowl. Season with a pinch of salt and pepper if desired.
- Once the broth is simmering, gradually pour the beaten eggs into the pot while stirring the broth gently in a circular motion. This will create the characteristic egg ribbons in the soup.
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- Stir in the soy sauce and sesame oil, and adjust the seasoning with salt and pepper to taste.
- If you want to add additional ingredients like mushrooms, tofu, chicken, shrimp, or vegetables, add them to the soup after the eggs have been added and let them cook until tender.
- If you prefer a thicker consistency, you can add a cornstarch slurry to the soup. To make the slurry, mix 1-2 tablespoons of cornstarch with an equal amount of cold water until smooth, then gradually whisk it into the soup. Allow the soup to simmer for a few more minutes until it thickens slightly.
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- Once the soup is ready, ladle it into serving bowls and garnish with sliced green onions.
Tips:
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- For a vegetarian version, use vegetable broth and omit any meat or seafood additions.
- You can customize the soup by adding your favorite ingredients or using what you have on hand.
- Be sure not to pour the eggs too quickly into the soup; a slow and steady stream will help create nice ribbons.
- Taste the soup before serving and adjust the seasoning as needed.
Enjoy your homemade egg drop soup!