{Recipe} Egg Drop Soup 蛋花湯
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When the temperature finally drops below 50 F (10 C) here in NYC, I know that 1) winter is probably around the corner 2) it’s about the time to cook some soups.
And who doesn’t love a bowl of hot soup when it’s freezing cold outside! I mean nothing warms up my soul better than a hearty soup such as today’s easy Egg Drop Soup, unless we are talking about Spicy Hot Pot 🙂
In Chinese cuisine, soups come in many styles and variations. From hearty spareribs soup to exotic pork stomach soup to this misinterpreted but vastly popular Cantonese Borscht to everything in between.
Generally speaking, Chinese soups are roughly divided into two broad categories. The first category is what so called slow cooked soup such as traditional Cantonese style soups (aka 老火湯) which take between 3 to 6+ hours to cook. The second camp is what I call quick and dirty soup where ingredients are mixed and boiled together.
While I enjoy making slow-cooked soups on weekends or for special occasions, for weekday meals I mostly focus on quick and easy soups such as this Egg Drop Soup which only requires two main ingredients: egg and soup base.
Most of you are probably familiar with egg drop soup from your local Chinese restaurants but let me show you how to make your own egg drop soup in just 10 minutes. With a precise soup to egg ratio, this fail-proof method will guarantee your soup come out delicious and consistent every time. Not to mention it’s also a lot healthier than the MSG-laden soups from your local takeout places!
Before I let you jump into the recipe, I’d just like to wish the readers in the US a Happy Thanksgiving (perhaps you can share your menu in the comment below)! With that said, I am going to end the post short and sweet, just like today’s recipe 🙂
{Recipe} Egg Drop Soup 蛋花湯
Yield: 2 servings
Prep Time: 3
Cook Time: 7
Total Time: 10
Ingredients:
- 1 egg
- 2 cup soup stock (chicken or vegetable)
- 1 slice ginger
- Salt and white pepper powder
- 2 tbsp Corn starch
- 1 tsp chopped scallions for garnish
Directions:
In the meantime, beat the egg until it’s light, frothy and evenly colored
Combine 2 tbsp of corn starch with 3 tbsp of water to make a slush
Discard the ginger from the stock and flavor the soup with salt and pepper. Slowly add cornstarch slush to the soup while stirring
Stop adding once the soup is thick but still runny
Turn off the heat and slowly pour the egg into the pot and gently swirl the soup with a spoon. Adjust the flavor as needed
Garnish the soup with chopped scallions and serve it hotP.S. what’s your favorite dish to serve with this egg drop soup?
