Simple and delicious, egg drop soup is a Chinese recipe. The name in Chinese translates to “egg flower soup.” The soup is easy to make. Stirring in the egg to create cooked, thin strands is a visually interesting process. In Western countries, a cornstarch and water mixture are added to thicken the soup slightly. In Chinese cuisine the soup has a thinner consistency. This soup is commonly a starting dish at Chinese-American restaurants. Variations of the soup exist in other cultures.
Recipe Servings: 1
Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup chicken broth
- ¼ tsp soy sauce
- ¼ tsp sesame oil
- 1 tsp cornstarch (optional)
- 2 tsp water (optional)
- 1 egg, beaten
- 1 drop yellow food coloring (optional)
- 1 tsp chopped fresh chives
- ⅛ tsp salt (optional)
- ½ tsp ground white pepper
Directions
- Combine chicken broth, soy sauce, and sesame oil in a small pan. Bring to a boil.
- Stir together cornstarch and water, if using, dissolving cornstarch. Pour into boiling broth.
- Stir broth gently while pouring in egg and yellow food coloring, if using.
- Season with chives, salt, and pepper before serving.
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