Which is the easiest and most popular soups of all time? Some would say it is chicken noodle soup. But I would say it is the egg drop soup. If you are feeling low, in a real hurry or just need a comforting bowl of soup, all you need on hand are two ingredients – broth and eggs. Just drizzle beaten eggs into the boiling broth and you end up with silken strands of egg floating in a fragrant soup.
It is great as a starter to a meal. Even better as a quick comfort food. And when taken with some grated ginger and ground pepper, it is the perfect antidote for a cold.
You can add any number of seasonings like soy sauce, fish sauce or even ketchup; and other ingredients such as ginger, lemon grass, shredded chicken or carrots. If you like your soup slightly thick, add a slurry of cornflour or rice flour, but make sure to cook it thoroughly so that there is no starchy after-taste.
I used a touch of soy sauce, ginger and lots of spring onions. My broth was homemade and already flavored with spices like cinnamon and cumin.
The key is really the formation of those silken strands of delicately cooked eggs. The broth must be boiling hot for the eggs to form those trademark strands. Which is also why egg drop soup is best eaten fresh. You can make the broth base earlier. And right before serving, bring the broth to a boil again and whisk in the eggs.
Read on to see how I prepared it this time.
You will need: (Serves 3-4 as a starter or 2 as a light meal)
- Oil – 1 tsp
- Ginger – 1/2 tbsp, finely chopped or julienned
- Scallions – 5-6 stalks, thinly sliced (save green parts for garnish)
- Broth – 4 cups (chicken or vegetable broth is best)
- Soy sauce – 1 tbsp
- Rice flour or corn flour – 1 tbsp
- Eggs – 3
- Cracked black pepper – as per taste
- In a deep pot, heat the oil. Add ginger and scallions (the bottom white part) and saute lightly for a couple of minutes.
- Add the broth and soy sauce and bring to a gentle boil on low-medium heat.
- Take rice flour in a small cup, whisk in 1/4 cup hot broth ensuring there are no lumps, and add to the pot. Cook it for a couple of minutes till the broth no longer tastes starchy. Add more salt or soy sauce if needed.
- Meanwhile, whisk the eggs well in a small bowl. When the broth comes to a good boil, turn off the stove, gently pour in the whisked eggs in a thin stream, all the while whisking the broth gently to break down the eggs. The eggs will be perfectly cooked in the hot broth itself.
- Rest for a couple of minutes, then remove the pot from the stove. Sprinkle the reserved scallions and serve hot, with some cracked black pepper if desired.
Enjoy a delicious, fragrant and filling bowl of egg drop soup!
Add a side of plain crackers or lightly toasted bread and you have an easy and comforting meal.
Here is my take on the chicken noodle soup – full of Asian flavors and made with rice noodles.
I am linking this up at these awesome blogs.
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- By Stephanie Lynn