Egg Drop Soup Recipe

Chicken broth: The base of the soup, providing a rich and savory flavor.

Eggs: Lightly beaten to create the signature egg ribbons in the soup.

Cornstarch: Mixed with water to thicken the soup slightly.

Soy sauce: Adds a savory umami flavor to the broth.

Sesame oil: Provides a nutty aroma and enhances the overall flavor.

Salt: Used to season the soup to taste.

Pepper: Adds a hint of spice and depth to the flavor.

Green onions: Chopped and used as a fresh garnish for the soup.

When adding the beaten eggs to the broth, make sure to pour them in slowly while stirring the broth in a circular motion. This technique creates the signature silky strands of egg in the soup. If you pour too quickly or don't stir, the eggs may clump together instead of forming delicate ribbons.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar savory base and is suitable for vegetarians.

• chicken broth - Substitute with mushroom broth: Mushroom broth adds a rich umami flavor, enhancing the depth of the soup.

• lightly beaten eggs - Substitute with silken tofu: Silken tofu can mimic the texture of eggs and is a good vegan alternative.

• lightly beaten eggs - Substitute with aquafaba: The liquid from canned chickpeas can be whisked to create a similar texture to beaten eggs.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder acts as a thickening agent similar to cornstarch and is often used in gluten-free cooking.

• cornstarch - Substitute with potato starch: Potato starch provides a similar thickening effect and is a good alternative for those avoiding corn.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar flavor profile.

• soy sauce - Substitute with coconut aminos: Coconut aminos offer a soy-free option with a slightly sweeter taste.

• sesame oil - Substitute with olive oil: Olive oil can be used for a different but still pleasant flavor, though it lacks the nutty aroma of sesame oil.

• sesame oil - Substitute with avocado oil: Avocado oil has a mild flavor and high smoke point, making it a versatile substitute.

• green onions - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a garnish.

• green onions - Substitute with leeks: Leeks offer a more robust onion flavor and can be finely chopped for garnish.

• Allow the egg drop soup to cool to room temperature before storing. This helps prevent condensation, which can dilute the soup and affect its texture.

• Transfer the cooled soup into an airtight container. Make sure to leave a little space at the top to allow for expansion if you plan to freeze it.

• For short-term storage, place the container in the refrigerator. The egg drop soup will stay fresh for up to 3-4 days.

• If you wish to store the soup for a longer period, opt for freezing. Label the container with the date to keep track of its freshness.

• When ready to enjoy, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps maintain the soup's texture and flavor.

• Reheat the soup gently on the stovetop over medium heat, stirring occasionally to ensure even heating. Avoid boiling, as this can cause the eggs to become rubbery.

• If the soup appears too thick after reheating, add a splash of chicken broth or water to achieve the desired consistency.

• Garnish with freshly chopped green onions just before serving to add a burst of freshness and color.

• Gently reheat the egg drop soup on the stovetop over medium-low heat. Stir occasionally to ensure even heating and prevent the eggs from overcooking. This method preserves the delicate texture of the soup.

• Use a microwave-safe bowl to reheat the soup in the microwave. Cover the bowl with a microwave-safe lid or a damp paper towel to retain moisture. Heat in 30-second intervals, stirring in between, until the soup is hot throughout.

• If you have a double boiler, this is an excellent method to reheat the egg drop soup. Place the soup in the top part of the double boiler and gently heat over simmering water. This indirect heat method helps maintain the soup's consistency.

• For a quick and even reheating, use a sous vide machine. Place the soup in a sealed bag and immerse it in a water bath set to 165°F (74°C). Heat until the soup reaches the desired temperature.

• If you have an instant pot, use the sauté function on low heat to reheat the soup. Stir frequently to avoid scorching and ensure the soup heats evenly.

• Pot: A large vessel used to bring the chicken broth to a boil and to cook the soup.

• Whisk: Useful for beating the eggs lightly and ensuring they are well mixed.

• Measuring spoons: Essential for accurately measuring the cornstarch, soy sauce, and sesame oil.

• Small bowl: Used to mix the cornstarch with water before adding it to the soup.

• Ladle: Handy for stirring the soup and serving it into bowls.

• Knife: Necessary for chopping the green onions for garnish.

• Cutting board: Provides a safe surface for chopping the green onions.

• Serving bowls: Used to serve the hot egg drop soup.

• Stirring spoon: Helps in stirring the broth and ensuring the eggs are well incorporated.

Prepare ingredients in advance: Measure and chop all ingredients like green onions and mix the cornstarch slurry before starting.

Use pre-made broth: Opt for store-bought chicken broth to save time on making your own.

Quick egg beating: Lightly beat the eggs in a small bowl before you start cooking to streamline the process.

Efficient stirring: Use a fork or a whisk to stir the broth in a circular motion while pouring in the eggs to create silky strands quickly.

Season smartly: Keep soy sauce, sesame oil, salt, and pepper within reach to season the soup efficiently.