![]() You can also season your egg drop soup to taste and even use organic eggs! Use homemade chicken broth, store-bought organic chicken broth, or even vegetable broth. We don’t have a problem with MSG, but if you want to be sure to skip it, you’re safest bet is to make your own. (Though some restaurants these days do limit their use of MSG.) Well, since this recipe only takes 15 minutes, it’s actually faster than ordering it and picking it up!Īlso, monosodium glutamate is used liberally to make these soups in most restaurants. So the 300-pound gorilla in the room is why make it at home when you can buy a small order for a buck fifty? There are many variations of egg drop soup, but this recipe is a classic restaurant-style egg drop soup that you can make at home. It doesn’t take a genius to figure that out.īut actually, the direct translation in Chinese is egg flower soup, because the egg creates large and small swirls in the soup in a flower-like pattern (scroll down to the recipe video below to see that in action). The name “Egg Drop” comes from how the soup is made-dropping raw egg into hot soup. We’ve taken new photos, re-tested and improved the recipe (reduced the amount of cornstarch slightly and added an extra 1/4 teaspoon salt), and added nutrition info and a recipe video! What Is Egg Drop Soup? Note: This recipe was originally published in November 2015. My personal favorite is classic wonton soup, but I do like a good egg drop soup! We also added the newly popular Chicken Corn Egg Drop Soup to the takeout menu, which is also another favorite of mine. Of the three classics, everyone has their favorite, and a nice cup of soup before your favorite Chinese lunch special is always a welcome starter. Making these soups during the winter months would help warm up the kitchen as we started our day, and, oftentimes, I would have a small cup of wonton soup broth or egg drop soup to start the day. Wonton soup, hot and sour soup, and egg drop soup––the classic trio offered on every Chinese menu. Top with chopped scallions before serving.In my parents’ Chinese restaurant, we used to make three soups every day without fail, and it was always the first thing we would do when we opened the restaurant. Swirl quickly for silky strands, or if you prefer a slightly chunkier egg consistency, swirl slowly. Immediately swirl the soup using a pair of chopsticks. ![]() Pour the eggs into the soup in a steady flow. It will start to thicken as it boils.Ĭrack 2 eggs into a separate small bowl and beat them very lightly. Stir immediately to allow the cornstarch to distribute evenly in the soup. Give the cornstarch mixture a good stir, then pour it into the soup. Stir the soup to ensure that all of the salt is completely dissolved. Just as the chicken stock starts to boil, add 2 teaspoons of salt and a generous dash of ground white pepper.Īdd 1 teaspoon of soy sauce for a little more depth of flavor. In a large pot, bring 6 cups of Chinese Chicken Stock or regular store-bought chicken stock or broth to a boil over medium-high heat. Stir well to break up all of the cornstarch clumps. Mix 3 tablespoons of cornstarch with about 1/2 cup of water. ![]() The best part about this soup is that it is so easy to prepare! It takes just a few minutes to put together and with minimal ingredients. You may also add shredded chicken, tofu or sliced mushrooms if you wish. In this recipe, we are adding diced tomato for some color and extra flavor. Each restaurant has their own take but Egg Drop Soup is essentially a thick chicken stock with silky strands of egg, garnished with scallions. It’s a snap to prepare and is the perfect complement to any Asian meal.Įgg Drop Soup (also known as Egg Flower Soup) is found in just about every Chinese restaurant all across the United States. This American-Chinese restaurant style Egg Drop Soup is light yet so delicious and soothing.
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