Egg Drop Soup My Style
Elevate your weeknight dinners with "Egg Drop Soup My Style," a quick and comforting dish that’s bursting with bold Asian-inspired flavors. This velvety soup starts with a savory base of chicken stock, soy sauce, sesame oil, and ground ginger, perfectly balanced for a warming umami-rich taste. The magic happens when beaten eggs are delicately drizzled into the simmering broth, creating lacy ribbons that float amidst the silky texture enhanced by a cornstarch slurry. Finished with a pop of freshness from thinly sliced scallions and an optional kick of white pepper, this light yet satisfying soup is ready in just 15 minutes. Perfect for cozy nights or when you crave takeout-style flavors at home, this customizable recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 4 cups chicken stock or broth
- 1 cup water
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 0.5 teaspoon ground ginger
- 2 tablespoons cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 2 large eggs
- 2 stalks scallions (green onions), thinly sliced
- 0.25 teaspoon white pepper (optional)
- to taste salt
Instructions
In a medium pot, combine the chicken stock, 1 cup of water, soy sauce, sesame oil, and ground ginger. Bring the mixture to a gentle boil over medium heat.
While the soup base heats, prepare the cornstarch slurry. In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water until smooth. Set aside.
Crack the eggs into another small bowl and beat them thoroughly with a fork or whisk. Set aside.
Once the soup base reaches a gentle boil, stir the cornstarch slurry into the pot. Whisk well to ensure the slurry is evenly dissolved. Let it simmer for 1-2 minutes until slightly thickened.
Reduce the heat to low or turn off the heat momentarily to stop the soup from boiling aggressively. Slowly drizzle the beaten eggs into the soup while constantly stirring in a circular motion with a fork, chopstick, or whisk to create delicate egg ribbons.
Turn the heat back on low, if necessary, to gently warm the soup without overcooking the egg ribbons.
Taste the soup and adjust the seasoning with salt or a pinch of white pepper, if desired.
Ladle the soup into bowls and garnish with the sliced scallions. Serve immediately and enjoy a warm, comforting bowl of egg drop soup!
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 7108 mg | 309% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 3.4 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 138 mg | 11% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 484 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
