Sweet and Sour Egg Drop Soup
Indulge in the perfect balance of tangy, savory, and a touch of sweetness with this Sweet and Sour Egg Drop Soup, an easy yet elegant twist on a classic favorite. This vibrant recipe combines the comforting silkiness of delicate egg ribbons with the bold flavors of rice vinegar, soy sauce, and a hint of ketchup for that signature sweet and sour kick. Loaded with wholesome ingredients like julienned carrots, tender corn kernels, fresh ginger, and garlic, this soup is as nutritious as it is delicious. The broth is thickened to perfection with a simple cornstarch slurry, creating a velvety base that brings all the flavors together. Finished with a drizzle of nutty sesame oil and a sprinkle of spring onions, this quick 25-minute recipe is ideal for cozy weeknights or when you need a flavorful, homemade pick-me-up. Bring warmth and brightness to your table with this irresistible Asian-inspired soup!
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Recipe Information
Ingredients
- 4 cups Chicken or vegetable broth
- 3 tablespoons Rice vinegar
- 2 tablespoons Soy sauce
- 2 tablespoons Brown sugar
- 1 tablespoon Ketchup
- 2 tablespoons Cornstarch
- 3 tablespoons Water
- 2 large Eggs
- 1 teaspoon Fresh ginger (grated)
- 1 teaspoon Garlic (minced)
- 1 small Carrot (julienned or cut into thin matchsticks)
- 0.5 cup Corn kernels (fresh, frozen, or canned)
- 2 stalks Spring onions (thinly sliced)
- 0.25 teaspoon Black pepper
- 1 teaspoon Sesame oil
- to taste Salt
Instructions
In a medium-sized pot, heat the chicken or vegetable broth over medium heat until it begins to simmer.
Add the grated ginger, minced garlic, julienned carrot, and corn kernels to the pot. Let them simmer for 3-4 minutes to soften.
In a small mixing bowl, combine the rice vinegar, soy sauce, brown sugar, and ketchup. Stir well until the sugar dissolves, then add this mixture to the pot. Stir to incorporate.
In another small bowl, mix the cornstarch with the water to create a slurry. Slowly pour the slurry into the soup while stirring constantly to prevent lumps. Allow the soup to simmer for an additional 2-3 minutes until it thickens slightly.
Crack the eggs into a separate bowl and beat them lightly with a fork. Reduce the heat to low and slowly drizzle the beaten eggs into the soup in a thin stream while stirring gently with a fork or chopsticks to create delicate egg ribbons.
Season the soup with black pepper and salt to taste. Stir in the sesame oil for a hint of nuttiness.
Ladle the soup into bowls and garnish with sliced spring onions. Serve hot and enjoy the sweet and sour harmony!
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 7219 mg | 314% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 32.1 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 169 mg | 13% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 966 mg | 21% | |
*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.
