Egg Drop Soup : ChefSane

Imagine a comforting, smooth, savoury soup dotted with soft, silky ribbons of eggs. That, my friends, is the delight known as Egg Drop Soup. Originating from China, this gem of a dish is perfect for those cozy winter nights or whenever you need a quick pick-me-up. It’s delicate yet flavourful, simple yet satisfying. Just the thought of it makes my taste buds dance! The best part? It’s super easy to make, meaning you can whip it up on short notice for sudden cravings or surprise guests.

Egg Drop Soup is a beloved classic in Chinese cuisine, but it’s also made its mark on dining tables worldwide. A bowl of Egg Drop Soup before your main course? Pucker up, pal! It��s a starter that will set an amazing tone for the rest of meal. Firmly believe that a soup can be a full meal? You’re in the right place! Ladle some of this eggy goodness into a big bowl, and you’ve got a comforting, hearty meal that’s not too heavy.

You’re going to love this recipe. It packs all the authentic flavours that make Egg Drop Soup such a hit, without the fuss. Enough chit chat from me. Let’s get down to business!

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Yield: About 2 litres of soup

Sit tight, because we’re moving on to the nitty-gritty �� the ingredients and equipment.

Ingredients & Equipment You’ll Need

4 cups chicken broth
2 large eggs
1/2 teaspoon sesame oil
1/2 teaspoon soy sauce
2 tablespoons cornstarch
2 green onions, chopped

As for the equipment, you’ll need:

A saucepan
A whisk

Note �� the sesame oil and soy sauce are crucial for the authentic Asian flavour. The cornstarch helps thicken the soup to give it that signature texture. If you want to make a vegetarian version, switch out the chicken broth for vegetable broth.

How To Make Egg Drop Soup

Start by heating the chicken broth in your saucepan over medium heat.
While it’s heating up, whisk the eggs in a separate bowl.
Once the broth is hot, add the cornstarch and mix well. This helps thicken the soup.
Now comes the fun part. Slowly drizzle the beaten eggs into the hot soup, while stirring. The heat of the soup cooks the eggs on contact, creating those beautiful ribbons.
Add the sesame oil, soy sauce, and chopped green onions. Stir well and let it cook for a few more minutes.
Your Egg Drop Soup is ready to serve. Enjoy!

Tips For The Best Results

Use homemade broth if possible, for the best flavour.
Add the eggs in a slow, steady stream to get the perfect egg ribbons.

Storage Tips

This soup can be refrigerated for up to 3 days.
It can also be frozen but the texture may change slightly when reheated.

Frequently Asked Questions

Q: Can I add other ingredients to this soup?

A: Of course! Feel free to add tofu, mushrooms, or even shrimp for extra protein.

Q: Can this be made vegetarian?

A: Absolutely. Just swap the chicken broth for vegetable broth.

Q: How can I get the eggs to form perfect ribbons?

A: The trick is to add the eggs slowly and keep stirring as they cook.

Q: Can I use store-bought chicken broth?

A: Yes, but homemade broth will yield a more flavourful soup.

Q: Can I freeze this soup?

A: Yes, but the texture may change slightly when thawed and reheated.

Nutritional Facts of Egg Drop Soup

Per Serving �� Calories: 70, Fat: 3g, Cholesterol: 98mg, Sodium: 910mg, Potassium: 270mg, Protein: 3g

And there you have it �� a super tasty, easy-to-make Egg Drop Soup! This soup is simply divine, and once you’ve tried it, there’s no going back. It’s the perfect blend of simplicity and flavour, and is sure to win you some culinary brownie points. Why not whip up a batch and treat your tastebuds to a slurpy sensation? Serve hot with a side of spring rolls or dumplings, and enjoy!