Egg drop soup gets its name from how the soup is made- dropping raw egg into hot soup. But actually, it directly translates in Chinese as ”egg flower soup” as the egg creates large and small swirls in the soup in a flower-like pattern.
Egg drop soup is a Chinese soup of wispy beaten eggs in chicken broth. Condiments such as black or white pepper, and finely chopped scallions and or tofu, are commonly added to this soup.
The soup is made by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup.
Ingredients
To make this egg drop soup we will need this simple kitchen ingredients and veggies we can find anytime and anywhere in our surroundings.
- 4 cups chicken stock
- 1/2 tsp sesame oil
- 3/4 tsp salt
- 1/8 tsp sugar
- 1/8 tsp white pepper
- 1/2 tsp turmeric or 5 drop a yellow food coloring
- 3 tbsp cornstarch mixed with 1/3 cup water
- 3 eggs slightly beaten
- 1 scallion chopped
- 1/4 tsp MSG
Procedure
This easy egg drop soup recipe will taste just like your favorite Chinese restaurant’s egg drop soup or maybe even better. Its delicious , and can be made in minutes.
- Bring the chicken to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, white pepper, and MSG (if using). Add in the turmeric or 5 drops of yellow food coloring. This will give the soup that rich restaurant-style yellow color., but it is optional. Taste the soup, and adjust the seasoning if needed.
- Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you will get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.
- Now we are ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten , which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large ”egg flowers” or small egg flowers(i.e. swirly bits off egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.
- Ladle the soup into bowls, top with scallions, and serve.
Enjoy!
