Best 4 Chinese Egg Drop Soup Recipes
Chinese egg drop soup is a light and flavorful soup often served as an appetizer or side dish. It is made with a simple broth, eggs, and a few other ingredients, but its delicate flavor and silky texture make it a popular choice for any occasion. With its combination of savory and slightly sweet flavors, egg drop soup is a great way to start a meal or to enjoy as a light lunch or dinner. Whether you are a seasoned cook or a beginner, this introduction will provide you with all the information you need to create the perfect bowl of Chinese egg drop soup.
Here are our top 4 tried and tested recipes!
CHINESE EGG DROP SOUP WITH NOODLES
Steps:
- Bring stock, soy sauce, Sherry, ginger, and garlic to a boil in a 2-quart heavy saucepan. Remove ginger and garlic with a slotted spoon and discard. Stir in noodles and simmer, uncovered, until tender, about 4 minutes. Stirring soup in a circular motion, add eggs in a slow, steady stream. Simmer, undisturbed, until strands of egg are cooked, about 1 minute. Remove from heat and stir in scallions (to taste) and sesame oil. Season with salt.
CHINESE EGG DROP SOUP
As a kid, I looked forward to one of my mom's signature dinners: fried chicken wings and egg drop soup. I have no idea how she came up with this combination, but as a mother of two myself, I want to create the same memories for my own kids. The egg drop soup I've had in restaurants over the years always seemed to pale in comparison to my mom's and I recently figured out why. My mom added a tiny bit of sugar to the soup to balance the usually salty/peppery taste of this soup. No wonder why I loved this as a kid. I served this a few days ago and my son asked for seconds (something he never does)... so 'thanks, mom!' Enjoy this simple, yet tasty soup!
Provided by mlao77
Categories Asian
Time 20m
Yield 6 cup, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, bring chicken broth, rice wine, ground ginger, white pepper and sugar to a boil on medium to high heat.
- Simmer for 7 minutes.
- Add scallions and let simmer for 4 minutes to soften.
- While stirring soup in one, constant direction with one hand (very important to get long threads) slowly pour beaten egg into broth with your free hand.
- Stir in the same direction for 1 minute.
- Make a slurry by combining the cornstarch and water.
- Add slurry to soup and stir and let soup thicken.
- About 2 minutes. Enjoy!
Nutrition Facts : Calories 128.8, Fat 4.6, SaturatedFat 1.4, Cholesterol 105.8, Sodium 1183.1, Carbohydrate 7.9, Fiber 0.5, Sugar 2.6, Protein 10.8
CHINESE EGG DROP SOUP
That familiar restaurant flavor, but packed with homemade goodness! Super rich and satisfying, this is egg drop soup recipe is great for a quick lunch or end of day pick-me-up. It is salty, though. If you're watching your salt intake we suggest using low sodium chicken broth and soy sauce.
Provided by Robin Poindexter
Categories Other Soups
Time 15m
Number Of Ingredients 8
Steps:
- 1. Combine broth, soy sauce, and sherry in a large saucepan. Bring to boil over high heat. Reduce heat to low. Simmer 2 minutes.
- 2. Stir water into corn starch in a small bowl; mix well. Stir mixture into soup. Simmer 2 to 3 min or until slightly thickened.
- 3. Stirring constantly in one direction, slowly add beaten eggs into soup in a thin stream.
- 4. Stir in green onions. Remove from heat. Stir in sesame oil. Serve immediately.
CHINESE TAKE-OUT: EGG DROP SOUP
I've found it easier (and cheaper) to make Chinese food at home. No more waiting for the delivery driver to bring you cold food, no more waiting to be served in a restaurant, no more tipping. This is one of many Chinese recipes that I prepare, and we feast at home for a fraction of the price. The best part is, we know it is going to be good. I hope you enjoy this one of my many "stay at home" Chinese dishes.
Provided by rosie316
Categories Clear Soup
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large sauce pot, bring the chicken broth and soy sauce to a boil over medium high heat. Boil for 2 minutes. Taste and add more soy if needed.
- Meanwhile, trim roots/tips and remove outer layer of scallions. Slice the scallions (white and green portions) to approximately 1/8 thick slices.
- Combine the cornstarch with the cold water and mix well (no lumps).
- Slowly add cornstarch mixture to the boiling broth while constantly stirring to desired consistency. (you may not need it all). Stir while boiling for 2 minutes.
- Reduce heat to a low boil, add white pepper and then "drizzle" the beaten eggs "slowly" into the broth while stirring constantly. The eggs should be forming into small streams of ribbons. Continue to gently boil 1 minute.
- Remove pan from heat and add the sliced scallions to the soup.
- Serve the soup immediately, stirring the pot before each serving is dished.
- Enjoy!
Tips:
- Use fresh eggs for the best flavor and texture.
- Beat the eggs well before adding them to the soup.
- Add the eggs slowly to the soup, while stirring constantly, to create thin ribbons of egg.
- Season the soup with soy sauce, salt, and white pepper to taste.
- Garnish the soup with green onions, cilantro, or sesame seeds.
- Serve the soup hot.
Conclusion:
Chinese egg drop soup is a classic soup that is easy to make and can be enjoyed by people of all ages. It is a light and flavorful soup that is perfect for a quick and easy meal. With its simple ingredients and easy-to-follow instructions, this recipe is a great way to enjoy a delicious and healthy soup.
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