Egg Drop Soup
Updated Oct. 28, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cups chicken stock
- ½cup water
- 1clove garlic, sliced
- 12sprigs cilantro
- 13-to-4-inch piece of ginger, sliced
- 20or so peppercorns
- 1pinch dried shrimp or scallops (optional)
- Salt
- 1tablespoon plus 1 teaspoon cornstarch
- 1tablespoon Shaoxing wine or dry sherry
- 2eggs
- 4scallion stalks, white and light green parts, sliced thinly on a bias
- Freshly ground white or black pepper
Nutritional analysis per serving (4 servings)
155 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 10 grams protein; 783 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put chicken stock, water, garlic, cilantro, ginger, peppercorns and (if you are using) dried shrimp or scallops in a pot. Bring to a boil, then lower to a simmer. Let cook for 20 minutes.
- Step 2
Strain broth into another pot, taste and adjust salt. Bring back to a simmer. In a bowl, whisk together 1 tablespoon cornstarch with Shaoxing wine or sherry. Whisk eggs with remaining teaspoon cornstarch.
- Step 3
Whisk wine-cornstarch mixture into soup until combined. With the soup on a low simmer, stir once with a spoon to make a slight current. Pour in the egg-cornstarch mixture, through the tines of a fork, letting it form ribbons. Allow 10 seconds to set, then stir gently to break them up as you like.
- Step 4
Top thickly with scallions and ground pepper, and serve.
Private Notes
Comments
Adding a bit of sesame oil and some sweet corn to the pot near the end, and a handful of chopped spinach to each bowl, while very inauthentic, makes this soup a little more hearty - a perfect lunch on a cold day.
This went straight into my Favorites folder. So easy and sooooo good. I used Better Than Bouillon's vegetarian chicken-style base and it was perfect. Quick enough to make as a comforting breakfast when you're under the weather.
This is even faster if you use home made chicken stock to which garlic, ginger or other compatible flavoring have been added initially.
Made with my homemade stock, just bones no aromatics so I can control flavour more easily in dishes I incorporate it in. No cilantro or dried shrimp, thought about subbing katsuboshi but I'm fresh out of that as well! The Shaoxing is necessary imo! I didn't bring the heat up enough before adding the eggs I think, I'll try that next time. Will make again.
Simple as good food should be.
I was just about to ask about making it vegetarian! @KB