Egg Drop Soup
The basic recipe for Egg Drop Soup (also called Egg Flower Soup) is very simple; see variations below the directions.
Prep Time: 5 min
Cook Time: 10 min
|4 cups||chicken broth or stock|
|2||eggs, lightly beaten|
|1-2||green onion, minced|
|1/4 teaspoon||white pepper|
|salt to taste|
|a few drops of sesame oil (optional)|
In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.
Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
Garnish with green onion and serve.
Egg Drop Soup Variations
These would be added after the seasonings. After adding, let the soup cook for a few more minutes and then add the beaten egg.
**1/2 cup frozen peas.
**add 1 cup chopped, cooked chicken or cooked ground pork.
**top with crunchy chow mein noodles or rice noodles
**If you are preparing the soup for someone who is ill, try adding a slice of fresh, grated ginger. Among its many benefits, ginger is believed to be helpful in treating colds and flue.
Egg Drop Soup is frequently thickened with cornstarch in restaurants. To add a cornstarch thickener, mix 2 - 3 tablespoons of cornstarch with 1/2 cup water. Just before adding the beaten egg, stir in the cornstarch/water mixture, remove the soup from the heat, and then add the beaten egg.