Homemade Egg Drop Soup
A quick and comforting egg drop soup made with rich chicken stock and aromatic scallions, perfect for chilly nights.
Ingredients
Soup Base
- 4 cups Chicken stock Opt for homemade or organic for richer taste.
- 1 tablespoon Sesame oil Substitute with vegetable oil if desired.
- 1 teaspoon Salt Adjust based on the saltiness of your stock.
- 1 teaspoon Sugar Feel free to omit for a lower sugar intake.
- 1 teaspoon White pepper Black pepper can replace it if preferred.
- 1 teaspoon Turmeric Use yellow food coloring if needed.
- 2 tablespoons Cornstarch Mix with water to avoid clumps.
Soup Add-ins
- 3 Eggs Choose fresh, lightly beaten eggs.
- 2 tablespoons Scallions Highly recommended for aroma and visual appeal.
- to taste MSG Add to taste or leave out for gluten-free.
Instructions
Preparation
- Gather all your ingredients.
Cooking
- In a medium saucepan, pour in 4 cups of chicken stock and set it over medium heat to simmer.
- Stir in 1 tablespoon of sesame oil, 1 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of white pepper, and 1 teaspoon of turmeric.
- In a small bowl, mix 2 tablespoons of cornstarch with an equal amount of water until it forms a smooth paste.
- Slowly whisk the cornstarch mixture into the simmering stock to thicken it, stirring continuously to avoid lumps.
- With the soup still simmering, lightly beat 3 eggs and slowly pour them into the pot while gently stirring in a circular motion.
- Stir in 2 tablespoons of chopped scallions and add MSG if desired.
- Before serving, taste and adjust the seasoning if needed. Serve hot.
Notes
Serve in clear bowls to showcase the soup's color. Garnish with additional scallions or a dash of white pepper. Pairs well with sides like steamed rice or fresh spring rolls. For storage, cool soup before refrigerating in airtight containers for 2-3 days. It can also be frozen, but egg texture may change upon thawing.