Egg Drop Soup… Oh, how I love thee. You are comfort to my soul!
There you go – an ode to my lovely Egg Drop Soup. I felt the need to write bad poetry today.
After a large turkey dinner with heavy casserole sides and multiple meals of turkey leftovers, I hereby declare our household a turkey-less one for at least a month. To switch it up, I have been channeling my Asian roots, cooking up all kinds of Chinese, Malaysian, Indian dishes for dinner. Going along with the Asian theme, I decided to share with you my very own Egg Drop Soup recipe. Let’s face it, Egg Drop Soup will never win the prize for the sexiest dish alive. If that award existed it would probably go to Fish Tacos with Mango Peach Salsa. Yeah…that is one sexy, sexy dish. But Egg Drop Soup is comforting, simple, reliable, easy to consume and oh-so delicious. I don’t know about you, but that sounds better than sexy to me right now!
Growing up in Malaysia, I had soups that resembled Egg Drop Soup, where an egg is beaten into a chicken or pork based broth. However, it is not called “Egg Drop”, has other ingredients added to it – tofu, seaweed etc, and the consistency is typically thinner. Today, I am sharing with you my version of the classic American Chinese Egg Drop Soup that you can find at pretty much any Chinese restaurant in this country. Only this one is so much better.
I am a soup person. Soup person = one who loves soup and would love it if every meal comes with a side of a warm, tasty bowl of soup. It’s my Asian roots showing again.
I especially like clear soups, and I like a deep and flavorful soup base. For that reason, I highly recommend using chicken bone stock for this Egg Drop Soup recipe. A good quality base is so important in making good soups. Regular chicken stock can work if that is all you have, but it does not have the depth in flavor as chicken bone stock does.
This recipe calls for simple ingredients, but each ingredient subtly enhances the flavor and texture of the broth. Start by frying a few chopped up cloves of garlic in your pot for about 30 seconds, and then add in stock. Stand back when adding stock as oil is hot and you will hear a quick loud splash 🙂 Follow by adding ginger, corn flour dissolved in cold stock or water (make sure there are no clumps), white pepper and sesame oil. Use black pepper if you do not have white pepper. White pepper is widely used in Chinese cooking, has a little bit of a different flavor, but not enough to make or break the soup if you don’t have it.
Bring to a boil and let it continue cooking for at least 5 minutes. Feel free to boil longer if you have time. The goal is to release the flavors of the ginger. While the broth is cooking, beat up two eggs. I do this in a measuring cup with a spout to enable even and slower pouring of the beaten eggs into the broth.
Turn off heat on the stove, and then gently and slowly pour egg mixture into soup. At the same time, use a table knife and stir the pot by making large circles while pouring in the egg mixture. This method helps create thin, silky egg strands in the broth, and is a good way to avoid egg clumps. Add salt to taste.
Some Egg Drop Soup have a bright yellow tint to it – all that is is yellow coloring. I omitted that in this recipe. MSG is also typically added in restaurants, but we are staying away from chemicals here. 🙂 If you like your soup thicker, you can increase the amount of corn starch used.
Discard the the garlic and ginger pieces, and garnish soup with scallions and more white pepper if desire.
And that’s it. Voila! Gimme gimme gimme some Egg Drop Soup…
This is super easy to make at home, as well as delicious, comforting, light and healthy. It’s even better on a cold, wintery day. Give it a try, and let me know what you think!
Egg Drop Soup
Warm chicken based broth infused with flavors of ginger, garlic and white pepper, finished with soft, silky strands of eggs
- 3 cups chicken bone broth
- ginger thinly sliced
- 2 garlic cloves chopped
- 1 stalk scallions thinly sliced
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1/2-1 tsp white pepper
- 1/2 tsp vegetable oil
In a small pot, add vegetable oil and garlic and fry for 30 seconds
Dissolve corn starch in 2 tablespoon of water or chicken broth. Add chicken broth to pot, along with ginger, dissolved corn starch, 1/2 tsp white pepper, and sesame oil. Bring to boil, and continue boiling for at least 5 minutes.
In a small measuring cup with a spout, beat 2 eggs.
Switch off heat. Slowly pour egg mixture into pot, while stirring pot in large circular motion with a table knife.
Add salt to taste
Garnish with scallions and more white pepper if desire
Serve and enjoy!