Egg Drop Soup
Updated Oct. 27, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cups chicken stock
- ½cup water
- 1clove garlic, sliced
- 12sprigs cilantro
- 13-to-4-inch piece of ginger, sliced
- 20or so peppercorns
- 1pinch dried shrimp or scallops (optional)
- Salt
- 1tablespoon plus 1 teaspoon cornstarch
- 1tablespoon Shaoxing wine or dry sherry
- 2eggs
- 4scallion stalks, white and light green parts, sliced thinly on a bias
- Freshly ground white or black pepper
Nutritional analysis per serving (4 servings)
155 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 10 grams protein; 783 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put chicken stock, water, garlic, cilantro, ginger, peppercorns and (if you are using) dried shrimp or scallops in a pot. Bring to a boil, then lower to a simmer. Let cook for 20 minutes.
- Step 2
Strain broth into another pot, taste and adjust salt. Bring back to a simmer. In a bowl, whisk together 1 tablespoon cornstarch with Shaoxing wine or sherry. Whisk eggs with remaining teaspoon cornstarch.
- Step 3
Whisk wine-cornstarch mixture into soup until combined. With the soup on a low simmer, stir once with a spoon to make a slight current. Pour in the egg-cornstarch mixture, through the tines of a fork, letting it form ribbons. Allow 10 seconds to set, then stir gently to break them up as you like.
- Step 4
Top thickly with scallions and ground pepper, and serve.
Private Notes
Comments
Adding a bit of sesame oil and some sweet corn to the pot near the end, and a handful of chopped spinach to each bowl, while very inauthentic, makes this soup a little more hearty - a perfect lunch on a cold day.
This went straight into my Favorites folder. So easy and sooooo good. I used Better Than Bouillon's vegetarian chicken-style base and it was perfect. Quick enough to make as a comforting breakfast when you're under the weather.
This is even faster if you use home made chicken stock to which garlic, ginger or other compatible flavoring have been added initially.
I used a microplane for the ginger and garlic, then skimmed some of it out and saved it instead of straining the soup. I thought it was much more flavorful with a good portion of the garlic, ginger, and cilantro added back in, so I put most of it back into the pot with a little soy sauce for saltiness.
Wish it said to use a separate bowl for the eggs from the bowl with the sherry!
Less pepper. Excellent. Need Chinese crunchy fried noodles