Egg Drop Soup Recipe
Egg drop soup traces its origins back to China, where it has been a popular dish for centuries. The exact origins of the soup are unclear, but it is believed to have originated in the Guangdong province of southern China.
Equipment
- Medium saucepan
- Whisk or fork for beating eggs
- Cutting board and knife for slicing green onions
Ingredients
- 4 cups chicken or vegetable broth
- 2 eggs, beaten
- 2 green onions, thinly sliced
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- Salt and pepper to taste
- Optional: cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) for thicker consistency
Instructions
- The chicken or vegetable broth should be simmered over medium heat in a medium saucepan.
- Beat the eggs thoroughly in a small basin while the broth heats. The beaten eggs should be gradually added to the simmering soup while being gently stirred with a fork or whisk.
- For one to two minutes, or until the eggs form thin ribbons, keep stirring the soup gently.
- Stir in the sesame oil, soy sauce, chopped green onions, and salt and pepper to taste. Mix everything together.
- At this stage, you can add the cornstarch slurry and stir until the soup thickens somewhat, if you would want it thicker. Take the soup off of the burner and serve it hot.