By Jessica B. •
6 min read
Egg drop soup, or “egg flower soup” as it’s known in Chinese, has a fascinating history that traces back to the imperial courts of Canton. Originally crafted to showcase a chef’s skills, this simple yet elegant dish features wispy strands of egg swirling in a rich broth. Over time, it evolved into the comforting staple we enjoy today, often found at American Chinese restaurants.
Ingredients & Substitutes
To create a delicious Chinese egg drop soup, I use the following ingredients. Each element plays a crucial role in developing the soup’s rich flavor and smooth texture.
Main Ingredients
- Chicken Broth: 4 cups (homemade or store-bought for convenience)
Substitute: Vegetable broth for a vegetarian option - Eggs: 2 large (fresh for best results)
Substitute: Silken tofu blended for a vegan alternative - Cornstarch: 2 tablespoons (for thickening)
Substitute: Arrowroot powder for a gluten-free thickening agent - Green Onions: 2 stalks (chopped for garnish)
Substitute: Chives for a milder onion flavor - Soy Sauce: 2 tablespoons (adds umami and saltiness)
Substitute: Tamari for a gluten-free version - Sesame Oil: 1 teaspoon (for a nutty aroma)
Substitute: Olive oil for a lighter flavor - White Pepper: 1/2 teaspoon (for a subtle heat)
Substitute: Black pepper for a more pronounced spice - Salt: To taste (enhances overall flavor)
Substitute: Low-sodium soy sauce to control saltiness
- Peas: 1/2 cup (for added sweetness and texture)
Substitute: Frozen peas for convenience - Tofu: 1 cup (cubed for heartiness)
Substitute: Grilled chicken for a protein boost
I find that having these ingredients on hand allows me to whip up a comforting bowl of Chinese egg drop soup quickly. The substitutes offer excellent versatility depending on dietary preferences or available ingredients.
Instructions
- Prepare the Broth
In a medium saucepan over medium heat, combine 4 cups of chicken broth and bring it to a gentle simmer. You want the broth hot but not boiling. - Mix Cornstarch Slurry
In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir until smooth and set aside. This slurry will help thicken the soup. - Flavor the Broth
Once the broth is simmering, add 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and a pinch of white pepper to the pot. Stir to ensure even distribution of flavors. - Thicken the Soup
Slowly pour in the cornstarch slurry while stirring the broth continuously. This will help create a silky texture. Allow the broth to simmer for an additional 2-3 minutes until it slightly thickens. - Add Eggs
In a separate bowl, crack and beat 2 large eggs. Reduce the heat to low. Drizzle the beaten eggs into the soup while stirring gently in a circular motion. The eggs will form delicate ribbons as they cook. - Incorporate Vegetables
Add 1/2 cup of frozen peas and 1/4 cup of diced tofu to the soup. Stir gently to combine. If using, sprinkle in sliced green onions for added texture and flavor. - Season and Serve
Taste the soup and adjust the seasoning with salt if necessary. Once everything is warm and incorporated, ladle the soup into bowls and garnish with additional green onions if desired. - Enjoy
Serve the soup hot and enjoy the comforting flavors and silky texture. This Chinese egg drop soup is a perfect starter or light meal.
FAQ
What is Chinese Egg Drop Soup?
Chinese egg drop soup is a light and comforting soup made by drizzling beaten eggs into a flavorful broth, typically chicken broth. It features delicate strands of egg and is often enhanced with ingredients like green onions and tofu.
How do I achieve the perfect egg ribbons?
To create perfect egg ribbons in your egg drop soup, make sure to whisk the eggs until well beaten. Once the broth is hot and simmering, slowly drizzle the beaten eggs into the soup in a thin stream while stirring gently. This allows the eggs to cook instantly and form those lovely strands.
Can I make egg drop soup vegetarian or vegan?
Absolutely! To make a vegetarian version, simply substitute chicken broth with vegetable broth. For a vegan option, use vegetable broth and replace the eggs with silken tofu blended to a smoother consistency. This will maintain a creamy texture while keeping the soup plant-based.
What can I add for extra nutrition?
Adding frozen peas and diced tofu not only enhances the flavor but also boosts the nutritional value. You can also incorporate other veggies like carrots or spinach, or even add shredded chicken if you’re not opting for a vegetarian version.
How can I store leftover egg drop soup?
Store any leftover egg drop soup in an airtight container in the refrigerator. It is best consumed within 2-3 days. Reheat gently on the stove to preserve the flavor and texture. If reheating, avoid boiling to prevent the eggs from becoming overcooked and rubbery.
Is egg drop soup gluten-free?
To make egg drop soup gluten-free, choose a gluten-free soy sauce, as regular soy sauce contains wheat. Additionally, verify that all other ingredients used are gluten-free.
What do I serve with egg drop soup?
Egg drop soup pairs perfectly with a variety of dishes. I love serving it alongside spring rolls or fried rice for a complete meal. It also makes a fantastic starter to any Asian-inspired feast.
Guide to Chinese Egg Drop Soup: Recipe, Tips, & Variations
Ingredients
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 2 large eggs (beaten)
- 2 tablespoons cornstarch
- 2 tablespoons cold water (for cornstarch slurry)
- 2 green onions (sliced)
- 1 tablespoon soy sauce (or gluten-free soy sauce)
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- Salt (to taste)
- 1/2 cup frozen peas (optional)
- 1/2 cup diced silken tofu (optional)
Instructions
- In a medium saucepan, bring the chicken broth to a simmer over medium heat.
- In a small bowl, combine 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a smooth slurry. Set aside.
- Add the soy sauce, sesame oil, white pepper, and a pinch of salt to the simmering broth. Stir well to combine.
- Gradually stir in the cornstarch slurry while continuously stirring the broth. Allow it to simmer for about 2 minutes, thickening slightly.
- With the broth gently simmering, drizzle the beaten eggs into the soup in a steady stream while stirring slowly. This will create delicate ribbons of egg.
- If desired, add the frozen peas and diced tofu to the soup, stirring gently to incorporate.
- Taste the soup and adjust seasoning if necessary. Serve hot, garnished with sliced green onions for a fresh finish.
Nutrition
Egg drop soup is more than just a dish; it’s a comforting experience that brings warmth and satisfaction. Whether you’re enjoying it as a starter or a light meal it’s sure to please. I love how easy it is to customize this recipe to suit my tastes or dietary needs.
The versatility of egg drop soup means there’s always room for creativity. From adding fresh vegetables to experimenting with different broths the possibilities are endless. I encourage you to give it a try and make it your own.
Don’t forget to share your experiences or variations in the comments. I’d love to hear how you’ve made this classic dish uniquely yours. Happy cooking!
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