Egg Drop Soup
<p>WHAT IS EGG DROP SOUP</p><p></p><p>As its English name suggests, egg drop soup is a type of soup that involves dropping eggs into the broth. Whereas its Chinese name “Dàn Huā Tāng/蛋花汤” literally means “egg flower soup”.</p><p>This delectable soup is considered a “healing food” by many Chinese people. Whenever I want to make something soothing and light, it’s one of the dishes that always comes to mind.</p><p>It’s gluten-free and vegetarian-adaptable (if using vegetable broth).</p><p></p>
Ingredients
- Ingredients
- 3 to 4 large eggs
- ½ cup frozen mixed vegetables
- 2 ½ tablespoons cornstarch
- 2 ½ tablespoons water
- 2 stalks green onions chopped, for garnish
- salt to taste
- Soup Base
- 4 cups chicken stock or vegetable stock
- 2 cloves garlic minced
- 2 teaspoon vegetable oil
- ½ teaspoon sugar
- ⅛ teaspoon white pepper or black pepper
- ½ teaspoon toasted sesame oil
- ¼ teaspoon turmeric powder (optional) for color
Instructions
- Instructions
- Mix the eggs: Scramble the eggs in a container with a spout for easy pouring. Set it aside.
3 to 4 large eggs - Make soup base: Heat a large pot over medium heat and sauté the garlic with oil. Then add the stock, sugar, white pepper, and turmeric powder (if using). Bring to a boil over high heat, then add the mixed frozen vegetables.
4 cups chicken stock, 2 cloves garlic, 2 teaspoon vegetable oil, ½ teaspoon sugar, ⅛ teaspoon white pepper, ¼ teaspoon turmeric powder, ½ cup frozen mixed vegetables - Thicken with cornstarch: Make a cornstarch slurry by mixing the cornstarch and water together. Once the soup is simmering, add the slurry and stir until the soup thickens.
2 ½ tablespoons cornstarch, 2 ½ tablespoons water - Add egg ribbons: Slowly swirl the soup in one direction so that it looks like a whirlpool.
Slowly drizzle half the eggs in a thin stream while continuing to swirl. Wait 30 seconds for the eggs to cook, then repeat with the other half. See Note 1. - Serve: Taste and adjust with salt as needed. Garnish with chopped green onions and add toasted sesame oil. Serve and enjoy!
2 stalks green onions, ½ teaspoon toasted sesame oil
Tips
1. Egg ribbons - Slowly pouring the eggs while stirring helps create long, thin ribbons typically seen in restaurant-style egg drop soup. Avoid pouring too fast as it can create lumps that look like scrambled eggs.
2. Store leftovers in an airtight container and store in the fridge for up to 3 days. Reheat in the microwave.