Egg Drop Soup

I remember back in high school, a buddy of mine would always be making egg drop soup. I do not ever recall trying it however, but I watched him make it and was blown away as to how easy it was to make, at least for a high school kid. He simply heated up some sort of canned stock in a bowl in the microwave, beat an egg, and drizzled the egg into the hot broth. Genius, right? Typically this soup is served in your standard Chinese American restaurants, however the simplicity of ingredients actually make this a super simple, and hearty soup to make.

Egg Drop Soup

Let’s get started.

Ingredients:

  • 4 cups of chicken stock
  • 1/2 bunch of green onions, finely chopped
  • 1 tbsp corn starch
  • 1 tsp sesame oil
  • 2 whole eggs, beaten
  • 1/2 tbsp soy sauce, optional
  • salt, to taste
  • cracked black pepper to taste

Reserve a quarter cup of the chicken stock and set to the side.

Add the remaining stock to a small pot, and bring to a simmer.  Season with a pinch or two of salt, the same with the cracked black pepper. Stir, then add in the soy sauce and sesame oil.

Add the remaining chicken stock to a small bowl, then stir in the corn starch, and stir until it dissolves.

Pour the corn starch slurry into the stock, and give a good stir. This will thicken the stock a bit.

How to make egg drop soup

Slowly stir in the egg, and using a fork, stir in one direction. Continue stirring and let the eggs set.

[videojs mp4=”http://www.simplecomfortfood.com/wp-content/uploads/2014/01/eggdrop.mp4″ width=”320″ height=”240″]

When you are ready to serve, ladle in the egg drop soup into your serving bowl, and top with a generous amount of green onions.

The soup has velvety strands of egg, which are not very apparent in my picture (but trust me they are there), and the small amount of sesame and soy sauce balances this stock out just right. That along with the green onions make this a very comforting bowl of soup.

Egg Drop Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 cups of chicken stock
  • ½ bunch of green onions, finely chopped
  • 1 tbsp corn starch
  • 1 tsp sesame oil
  • 2 whole eggs, beaten
  • ½ tbsp soy sauce, optional
  • salt, to taste
  • cracked black pepper to taste
Instructions
  1. Reserve a quarter cup of the chicken stock and set to the side.
  2. Add the remaining stock to a small pot, and bring to a simmer. Season with a pinch or two of salt, the same with the cracked black pepper. Stir, then add in the soy sauce and sesame oil.
  3. Add the remaining chicken stock to a small bowl, then stir in the corn starch, and stir until it dissolves.
  4. Pour the corn starch slurry into the stock, and give a good stir. This will thicken the stock a bit.
  5. Slowly stir in the egg, and using a fork, stir in one direction. Continue stirring and let the eggs set.
  6. When you are ready to serve, ladle in the egg drop soup into your serving bowl, and top with a generous amount of green onions.
  7. The soup has velvety strands of egg, which are not very apparent in my picture (but trust me they are there), and the small amount of sesame and soy sauce balances this stock out just right. That along with the green onions make this a very comforting bowl of soup.

 

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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