This restaurant-style Egg Drop Soup recipe basically takes about 15 minutes to make and tastes even higher than the restaurant version!
Egg Drop Soup
Growing up, my household had a culture of consuming lunch at our native little Chinese restaurant each single Saturday. And each single Saturday — like, we’re speaking almost NULL many years of Saturdays right right here — I might order “the usual.”
Egg drop soup. ♡
Anyone who is aware of me will inform you that I totally adore a nice bowl of egg drop soup. It was my favourite meals within the complete complete global as a kid. And today, it’s nonetheless certainly one of probably one of the foremost comforting, nostalgic, delicious soups I know.
EGG DROP SOUP
prep time: 5 MINUTES cook dinner time: 10 MINUTES complete time: 15 MINUTES yield: 6 CUPS OF SOUP 1X
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DESCRIPTION
This restaurant-style Egg Drop Soup recipe basically takes about 15 minutes to make and it’s my absolute fave.
SCALE 1x2x3x
INGREDIENTS
4 cups good-quality bird or vegetable stock
2 tablespoons cornstarch
1 teaspoon floor ginger
1/4 teaspoon garlic powder
3 eggs
1/2 teaspoon toasted sesame oil
3 inexperienced onions, thinly sliced, plus additional for garnish
(optional) 1/4 cup whole-kernel corn or creamed corn
fine sea salt and freshly-cracked black pepper, to taste
INSTRUCTIONS
Whisk collectively inventory (chilled or room-temperature), cornstarch, ginger and garlic powder in a medium sauce pan till smooth. Heat over excessive warmth till the inventory involves a simmer, stirring occasionally.
Meanwhile, whisk collectively the eggs and egg whites in a small measuring cup or bowl. (I discover the measuring cup simpler for pouring.)
Once the broth reaches a simmer, use a fork or a whisk to stir the broth in a round motion, creating a “whirlpool.” Then slowly pour the whisked eggs into the soup as you retain stirring, so as to create lengthy egg ribbons.
Remove pan from heat. Stir within the sesame oil, inexperienced onions and corn (optional) till combined. Season with salt and pepper to taste, also including a sprint or NULL of additional sesame oil if needed.
Serve immediately, sprinkled with additional inexperienced onions.
NOTES
*My vintage recipe referred to as for 2 eggs and 2 egg whites, which you’re welcome to use. But nowadays, I’ve switched to simply utilizing 3 eggs, that's a little bit easier. ;)
prep time: 5 MINUTES cook dinner time: 10 MINUTES complete time: 15 MINUTES yield: 6 CUPS OF SOUP 1X
PRINT RECIPE PIN RECIPE
DESCRIPTION
This restaurant-style Egg Drop Soup recipe basically takes about 15 minutes to make and it’s my absolute fave.
SCALE 1x2x3x
INGREDIENTS
4 cups good-quality bird or vegetable stock
2 tablespoons cornstarch
1 teaspoon floor ginger
1/4 teaspoon garlic powder
3 eggs
1/2 teaspoon toasted sesame oil
3 inexperienced onions, thinly sliced, plus additional for garnish
(optional) 1/4 cup whole-kernel corn or creamed corn
fine sea salt and freshly-cracked black pepper, to taste
INSTRUCTIONS
Whisk collectively inventory (chilled or room-temperature), cornstarch, ginger and garlic powder in a medium sauce pan till smooth. Heat over excessive warmth till the inventory involves a simmer, stirring occasionally.
Meanwhile, whisk collectively the eggs and egg whites in a small measuring cup or bowl. (I discover the measuring cup simpler for pouring.)
Once the broth reaches a simmer, use a fork or a whisk to stir the broth in a round motion, creating a “whirlpool.” Then slowly pour the whisked eggs into the soup as you retain stirring, so as to create lengthy egg ribbons.
Remove pan from heat. Stir within the sesame oil, inexperienced onions and corn (optional) till combined. Season with salt and pepper to taste, also including a sprint or NULL of additional sesame oil if needed.
Serve immediately, sprinkled with additional inexperienced onions.
NOTES
*My vintage recipe referred to as for 2 eggs and 2 egg whites, which you’re welcome to use. But nowadays, I’ve switched to simply utilizing 3 eggs, that's a little bit easier. ;)