Egg Drop Soup Recipe

Chicken broth: The base of the soup, providing a rich and savory flavor.

Eggs: Beaten and slowly poured into the soup to create delicate egg ribbons.

Cornstarch: Mixed with water to thicken the soup slightly.

Soy sauce: Adds a salty and umami flavor to the broth.

Sesame oil: A finishing touch that adds a nutty aroma and depth of flavor.

Salt: Enhances the overall taste of the soup.

White pepper: Provides a subtle heat and unique flavor.

Green onions: Chopped and used as a fresh garnish.

When adding the beaten eggs to the soup, make sure to pour them slowly while stirring in a circular motion. This technique creates the signature silky strands of egg that are characteristic of egg drop soup. If you pour too quickly or don't stir, the eggs may clump together instead of forming delicate ribbons.

• chicken broth - Substitute with vegetable broth: Provides a similar base flavor while making the dish vegetarian-friendly.

• chicken broth - Substitute with mushroom broth: Adds a rich umami flavor, suitable for a deeper taste profile.

• beaten eggs - Substitute with silken tofu: Blended silken tofu can mimic the texture of eggs, making the dish vegan.

• beaten eggs - Substitute with aquafaba: The liquid from canned chickpeas can be used to create a similar consistency to beaten eggs.

• cornstarch - Substitute with arrowroot powder: Acts as a thickening agent similar to cornstarch, suitable for those avoiding corn products.

• cornstarch - Substitute with potato starch: Another thickening agent that works similarly to cornstarch.

• soy sauce - Substitute with tamari: A gluten-free alternative that provides a similar salty and umami flavor.

• soy sauce - Substitute with coconut aminos: A soy-free option that offers a slightly sweeter flavor profile.

• sesame oil - Substitute with olive oil: While it lacks the nutty flavor, it can still provide a rich texture.

• sesame oil - Substitute with avocado oil: Offers a neutral flavor and high smoke point, suitable for cooking.

• green onions - Substitute with chives: Provides a similar mild onion flavor, suitable for garnish.

• green onions - Substitute with leeks: Offers a slightly stronger onion flavor, can be used as a garnish or cooked in the soup.

• Allow the egg drop soup to cool to room temperature before storing. This helps prevent condensation, which can dilute the soup and affect its texture.

• Transfer the cooled soup into an airtight container. Make sure to leave a little space at the top to allow for expansion if you plan to freeze it.

• If you’re storing the soup in the refrigerator, it can be kept for up to 3-4 days. Ensure the container is sealed tightly to maintain freshness and prevent any odors from seeping in.

• For freezing, label the container with the date so you can keep track of its freshness. The egg drop soup can be frozen for up to 2-3 months.

• When you’re ready to enjoy the soup again, thaw it in the refrigerator overnight if it’s frozen. This gradual thawing process helps maintain the soup’s texture.

• Reheat the soup gently on the stovetop over medium heat, stirring occasionally. Avoid bringing it to a rapid boil, as this can cause the eggs to become rubbery.

• If the soup appears too thick after reheating, you can add a little chicken broth or water to achieve the desired consistency.

• Taste the soup after reheating and adjust the seasoning if necessary. Sometimes, a little extra soy sauce or white pepper can bring back the flavors.

• Garnish with fresh green onions just before serving to add a burst of color and freshness.

• Gently reheat the egg drop soup on the stovetop over medium-low heat. Stir occasionally to ensure even heating and to prevent the eggs from overcooking.

• Use a microwave-safe bowl to reheat the soup in the microwave. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power in 1-minute intervals, stirring in between, until the soup is hot.

• If you have a double boiler, use it to gently reheat the egg drop soup. This method helps to evenly distribute heat and prevents the eggs from becoming rubbery.

• For a quick reheat, use an immersion blender to blend the soup slightly before reheating. This will help to reincorporate any separated ingredients and create a smoother texture. Reheat on the stovetop or in the microwave as described above.

• Add a splash of chicken broth or water if the soup has thickened too much during storage. This will help to restore its original consistency while reheating.

• Pot: Used to bring the chicken broth to a boil and cook the soup.

• Whisk: Useful for beating the eggs and mixing the cornstarch with water.

• Measuring spoons: Ensures accurate measurement of soy sauce, sesame oil, and other seasonings.

• Ladle: Helps in stirring the soup and serving it into bowls.

• Knife: Needed for chopping the green onions for garnish.

• Cutting board: Provides a surface for chopping the green onions.

• Small bowl: Used to beat the eggs before adding them to the soup.

• Mixing bowl: Useful for mixing the cornstarch with water.

• Serving bowls: For serving the finished egg drop soup.

Prepare ingredients in advance: Measure and chop all ingredients like green onions and mix the cornstarch slurry before you start cooking.

Use pre-made broth: Opt for store-bought chicken broth to save time on making your own.

Quick egg beating: Beat the eggs in a measuring cup for easy pouring.

Simultaneous tasks: While the broth is heating, prepare the soy sauce and sesame oil.

Efficient stirring: Use a fork or chopsticks to stir the soup in a circular motion for better egg drop consistency.