How To Make Egg Drop Soup

Next time a cold front moves in, warm up by learning how to make egg drop soup. While there are innumerable variations on this homey dish—chef Emeril Lagasse serves his with spinach, while the "New York Times'" Italian Stracciatella includes parmesan and nutmeg, it's Chinese egg drop soup that is most commonly served in the U.S. This recipe is quick and easy and involves basic ingredients you’ve probably already got in the pantry. Make it on the spot next time you’re in the mood for something to soothe both your hunger and your soul.

To make egg drop soup, you’ll need:

  • 4 cups chicken stock
  • Fresh ginger, thinly sliced from a 2-inch piece
  • 1 Tablespoon soy sauce
  • 1 Tablespoon cornstarch
  • 2 Tablespoons water
  • 1 garlic clove, smashed with the flat side of a knife
  • 1 cup dried egg noodles (optional)
  • 2 eggs, lightly beaten
  • 2 green onions, chopped, including ends
  • Asian sesame oil (optional)
  • Dry Sherry or sherry vinegar (optional)
  1. To start your egg drop soup, combine the chicken stock, ginger, garlic and soy sauce in a stockpot and bring the broth to a boil. Remove the ginger and garlic with a slotted spoon and throw them away.
  2. Meanwhile, in a small bowl, combine the cornstarch with 2 tablespoons of water, stirring until the cornstarch is dissolved to form a slurry. This will help to thicken your egg drop soup.
  3. Slowly add the cornstarch mixture to the egg drop soup broth, stirring constantly until the mixture gets slightly thickener. Reduce heat to a simmer.
  4. If you’re using egg noodles, add them to your egg drop soup broth now. Allow the soup to simmer uncovered for approximately four minutes or until the noodles are tender.
  5. Add the eggs by pouring them in a slow, steady stream while stirring the soup in the same direction. The eggs will spread and take on a feathery kind of appearance. Simmer the egg drop soup until the strands of egg are thoroughly cooked, which should take about 1 minute. Remove the pot from the heat.
  6. Add the green onions and a splash of sesame oil and sherry if desired and season your egg drop soup with salt. Taste the broth and adjust seasonings according to your preference. Serve the soup immediately.
  7. To make your egg drop soup a bit heartier, it can be garnished with a variety of ingredients. Top it with tofu, bean sprouts, shiitake mushrooms, or even precooked chicken to create a delicious and satisfying meal.

 

Sources:

Emerils.com

New York Times

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