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When you’ve got extra eggs on hand because you have chickens or want a light lunch that can be taken to the office and heated up quickly, egg drop soup is probably the best option you have for something quick and easy. In 10 minutes, you can have a meal that will store readily in your refrigerator or eat hot right away. Unfortunately, most homemade egg drop soup does not taste like the one you get from the restaurant. Below I have an authentic restaurant-style egg drop soup for you.
- 4 cups of chicken broth
- 1 teaspoon of soy sauce
- 1 teaspoon sesame oil
- 1 Tablespoon of cornstarch
- 4 eggs beaten
- 1/2 teaspoon salt
- 2 teaspoons of white pepper (optional)
- 4 teaspoons of fresh chives
- Combine the chicken broth, soy sauce, and sesame oil into a 2-quart pot bringing it to a boil.
- As you stir, lightly dust the cornstarch in slowly. This is where you have to be extra careful as it can clump and create lumps in your egg drop soup.
- Once the cornstarch has been thoroughly dissolved while stirring, add the beaten eggs. The faster you stir, and the slower you pour the eggs, the smaller the strings of the eggs will be in the soup.
- Add the salt and pepper while continuously stirring.
- Serve in bowls while still warm. This recipe serves four 1 cup servings.
- If you have trouble dusting the cornstarch in, you can mix it with equal parts of water before adding it to the broth.
- The key to this recipe is once it comes to a boil, constantly stirring with a fork or a whisk ensures that the texture turns out correctly.
- If you prefer a more yellow color for your soup, you can add four drops of yellow food coloring to the chicken broth before it comes to a boil.
- Stir slower and pour slower to make thicker egg strings in the soup. To make thinner egg strings in the soup, stir faster.
- As the recipe currently is, each serving has 112 calories, 7.5 grams of protein, 4.8 grams of carbohydrates, and 6.7 grams of fat.
- You can add cooked chicken, canned bamboo shoots, mung bean sprouts, diced onion, chopped mustard, alfalfa sprouts, mustard sprouts, cabbage sprouts, chopped cabbage, sliced boiled eggs, and water chestnuts to add more texture and flavor to the soup after it’s finished.
- It pairs well with white rice, fried rice, stir fry, egg rolls, dumplings, and sticky buns. It’s also very nice by itself.
- To store, place in an airtight container in the refrigerator for up to three days. It works well for lunches on the go as it can be packed in a thermos and consumed at work or school.
- It does not freeze well. This is one of those recipes you make up only one or two days in advance.