How to Make a Basic Egg Drop Soup at Home

There’s nothing quite as comforting as a bowl of warm, savory egg drop soup. Originating from China, this simplistic yet delicious soup has gained popularity worldwide for its soothing flavors and ease of preparation. Whether you’re looking for a quick meal to warm you up on a chilly day or a simple appetizer to start your dinner, egg drop soup fits the bill perfectly. Plus, it’s incredibly easy to make at home with just a few basic ingredients. Here’s how you can whip up this delightful soup in your own kitchen.

Ingredients You’ll Need:

Chicken Broth: 4 cups – This forms the base of your soup. For a vegetarian version, you can use vegetable broth instead.
Eggs: 2 – They are the stars of the show, providing the signature ‘ribbons’ in the soup.
Cornstarch: 1 tablespoon – This is used to thicken the broth slightly. Make sure to dissolve it in a little water to avoid lumps.
Salt: To taste, usually, about ½ teaspoon should do.
Ground White Pepper: To taste, for a bit of spice. You can adjust this depending on how spicy you like your food.
Spring Onion (Green Onion): 1, finely chopped – This adds freshness and a bit of crunch.
Sesame Oil: A few drops for garnish – This gives an authentic Asian flavor to the soup.

Step by Step Instructions:

1. Prepare the Broth:
Start by pouring the chicken (or vegetable) broth into a large pot and bring it to a gentle simmer over medium heat. This is the base of your soup, so you want it warm and ready to cook the eggs later.

2. Thicken the Broth:
Take the tablespoon of cornstarch and dissolve it in a small amount of cold water until smooth. Slowly pour this mixture into the simmering broth, stirring constantly to avoid lumps. Let it simmer for a couple of minutes until you notice the broth has thickened slightly.

3. Season the Broth:
Add salt and ground white pepper to the broth according to your taste preferences. Remember, it’s always better to start with less and add more if needed.

4. Prepare the Eggs:
In a small bowl, beat the eggs lightly. You want them mixed but not overly frothy. The goal is to create soft ribbons of egg in the soup, not scrambled eggs.

5. Adding the Eggs:
Here comes the fun part – drizzling the beaten eggs into the hot broth. While stirring the soup slowly in a circular motion, slowly pour the eggs in a thin stream. You’ll see them cook instantly, forming delicate egg strands or ribbons. This swirling method is the secret to achieving the iconic look of egg drop soup.

6. Final Touches:
After the eggs have been added and cooked, turn off the heat. At this stage, add the finely chopped spring onion and a few drops of sesame oil for that authentic flavor. Give it a gentle stir to mix everything together.

7. Serve It Up:
Ladle the warm egg drop soup into bowls immediately. This soup is best enjoyed fresh and hot, right off the stove.

Tips for Making the Perfect Egg Drop Soup:

Freshness Counts: Use fresh eggs for the best texture in your soup.
Adjust Consistency: If you prefer a thinner soup, you can reduce or omit the cornstarch. Conversely, for a thicker soup, add a bit more, making sure to dissolve it in water first.
Add-ins Welcome: Feel free to customize the soup by adding ingredients like tofu, mushrooms, or even small shrimp for a heartier version. Just ensure any add-ins are cooked or added early enough in the broth to cook through.

Conclusion

There you have it, a simple yet delightful egg drop soup made right in your own kitchen. It’s amazing how a few basic ingredients can create such a comforting and satisfying dish. This egg drop soup is perfect as a starter for an Asian-themed meal or on its own as a light lunch or dinner. Once you’ve mastered the basic recipe, don’t hesitate to get creative by adding different ingredients to tailor it to your taste. Enjoy the warmth and comfort in every spoonful!