Egg Drop Soup PT15M https://img5.recipesrun.com/201907/2019/0814/e6/5/043183/300x200x90.jpg This restaurant-style Egg Drop Soup recipe only takes about 15 minutes to make and tastes even better than the restaurant version! Growing up, my family had a tradition of eating lunch at our local little Chinese restaurant every single Saturday. And every single Saturday — like, we’re talking nearly two decades of Saturdays here — I would order “the usual.” Anyone who knows me will tell you that I adore a good bowl of egg drop soup. It was my favorite food in the whole world as a kid. And today, it’s still one of the most comforting, nostalgic, delicious soups I know. In case this recipe is new to you, egg drop soup is a staple at Chinese restaurants across the United States. It’s typically made with lightly-seasoned chicken or veggie broth, and filled with delicious egg “ribbons”, which are created by whisking raw eggs into the simmering broth. 6 servings Ingredients: Fine sea salt and freshly-cracked black pepper, to taste 1/4 cup Whole-kernel corn or creamed corn 3 Green onions, thinly sliced, plus extra for garnish 1/2 tsp. Toasted sesame oil 3 Eggs 1/4 tsp. Garlic powder 1 tsp. Ground ginger 2 tbsp. Cornstarch 4 cups Good-quality chicken or vegetable stock

Egg Drop Soup

3.5

( By jiafei )

This restaurant-style Egg Drop Soup recipe only takes about 15 minutes to make and tastes even better than the restaurant version! Growing up, my family had a tradition of eating lunch at our local little Chinese restaurant every single Saturday. And every single Saturday — like, we’re talking nearly two decades of Saturdays here — I would order “the usual.” Anyone who knows me will tell you that I adore a good bowl of egg drop soup. It was my favorite food in the whole world as a kid. And today, it’s still one of the most comforting, nostalgic, delicious soups I know. In case this recipe is new to you, egg drop soup is a staple at Chinese restaurants across the United States. It’s typically made with lightly-seasoned chicken or veggie broth, and filled with delicious egg “ribbons”, which are created by whisking raw eggs into the simmering broth.

01 Information

Grade easy
Serving 6 servings
Calorie 200 Kcal
Prep Time 5 Mins
Cook Time 10 Mins
Total Time 15 Mins

02 Ingredients

- Fine sea salt and freshly-cracked black pepper, to taste
- 1/4 cup Whole-kernel corn or creamed corn
- 3 Green onions, thinly sliced, plus extra for garnish
- 1/2 tsp. Toasted sesame oil
- 3 Eggs
- 1/4 tsp. Garlic powder
- 1 tsp. Ground ginger
- 2 tbsp. Cornstarch
- 4 cups Good-quality chicken or vegetable stock

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03 Method

Step 1

Whisk together stock (chilled or room-temperature), cornstarch, ginger and garlic powder in a medium saucepan until smooth. Heat over high heat until the stock comes to a simmer, stirring occasionally.
Step 2

Whisk together stock (chilled or room-temperature), cornstarch, ginger and garlic powder in a medium saucepan until smooth. Heat over high heat until the stock comes to a simmer, stirring occasionally.
Step 3

Once the broth reaches a simmer, use a fork or a whisk to stir the broth in a circular motion, creating a “whirlpool.” Then slowly pour the whisked eggs into the soup as you continue stirring, to create long egg ribbons.
Step 4

Remove pan from heat. Stir in the sesame oil, green onions and corn (optional) until combined. Season with salt and pepper to taste, also adding a dash or two of more sesame oil if needed.
Step 5

Serve immediately, sprinkled with additional green onions.

04 Author

jiafei

104 Recipes

Egg Drop Soup

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