Guide to Chinese Egg Drop Soup: Recipe, Tips, & Variations
detailed recipe for making delicious Chinese egg drop soup, perfect for a cozy meal or a delightful starter. Just follow these straightforward steps for the rich, comforting flavors of this classic dish.
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
Calories: 168kcalCarbohydrates: 15gProtein: 10gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 130mgSodium: 1093mgPotassium: 308mgFiber: 0.2gSugar: 4gVitamin A: 215IUVitamin C: 1mgCalcium: 30mgIron: 1mg