Indulge in the comforting goodness of Chinese take-out egg drop soup, a culinary delight that combines simplicity and flavor. This classic soup is a staple in many Chinese restaurants and can be easily recreated at home with just a few simple ingredients. With its fluffy egg ribbons gently suspended in a savory broth, egg drop soup offers a delicate balance of textures and flavors that will warm your soul. Discover the secrets of creating this timeless soup with two easy-to-follow recipes: one using chicken broth for a rich, savory base, and another using vegetable broth for a lighter, vegetarian option. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey to recreate this beloved Chinese takeout classic in the comfort of your own kitchen.
Let's cook with our recipes!
EGG DROP SOUP
This easy egg drop soup recipe will taste just like your favorite Chinese restaurant's egg drop soup (maybe a little better). It's delicious, and can be made in minutes.
Provided by Bill
Categories Soups and Stocks
Time 15m
Number Of Ingredients 9
Steps:
- Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed.
- Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.
- Now we're ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large "egg flowers" or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.
- Ladle the soup into bowls, top with scallions, and serve!
Nutrition Facts : Calories 109 kcal, Carbohydrate 10 g, Protein 7 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 87 mg, Sodium 551 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
EGG DROP SOUP (BETTER THAN RESTAURANT QUALITY!)
After many many trips to different Chinese restaurants looking for a good bowl of egg drop soup, I decided to take it upon myself to create what I feel is the ultimate in egg drop soup. I hope you enjoy it as much as I do!
Provided by Darren
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 10m
Yield 1
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.
Nutrition Facts : Calories 111.8 calories, Carbohydrate 4.8 g, Cholesterol 191 mg, Fat 6.7 g, Fiber 0.4 g, Protein 7.5 g, SaturatedFat 1.7 g, Sodium 1395.7 mg, Sugar 1.4 g
CHINESE TAKE-OUT: EGG DROP SOUP
I've found it easier (and cheaper) to make Chinese food at home. No more waiting for the delivery driver to bring you cold food, no more waiting to be served in a restaurant, no more tipping. This is one of many Chinese recipes that I prepare, and we feast at home for a fraction of the price. The best part is, we know it is going to be good. I hope you enjoy this one of my many "stay at home" Chinese dishes.
Provided by rosie316
Categories Clear Soup
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large sauce pot, bring the chicken broth and soy sauce to a boil over medium high heat. Boil for 2 minutes. Taste and add more soy if needed.
- Meanwhile, trim roots/tips and remove outer layer of scallions. Slice the scallions (white and green portions) to approximately 1/8 thick slices.
- Combine the cornstarch with the cold water and mix well (no lumps).
- Slowly add cornstarch mixture to the boiling broth while constantly stirring to desired consistency. (you may not need it all). Stir while boiling for 2 minutes.
- Reduce heat to a low boil, add white pepper and then "drizzle" the beaten eggs "slowly" into the broth while stirring constantly. The eggs should be forming into small streams of ribbons. Continue to gently boil 1 minute.
- Remove pan from heat and add the sliced scallions to the soup.
- Serve the soup immediately, stirring the pot before each serving is dished.
- Enjoy!
EASY CHINESE EGG DROP SOUP
Steps:
- Gather the ingredients.
- In a wok or saucepan, bring the 4 cups of chicken broth or stock to a boil. Very slowly, pour in the lightly beaten eggs in a steady stream.
- To make shreds, stir the egg rapidly in a clockwise direction as you pour for 1 minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
- Add the pepper, salt, and sesame oil if using. Pour into bowls and garnish with spring onion.
Nutrition Facts : Calories 54 kcal, Carbohydrate 2 g, Cholesterol 98 mg, Fiber 0 g, Protein 5 g, SaturatedFat 1 g, Sodium 1106 mg, Sugar 1 g, Fat 3 g, ServingSize 3-4 Cups (3-4 Servings), UnsaturatedFat 0 g
CHINESE EGG DROP SOUP WITH NOODLES
Steps:
- Bring stock, soy sauce, Sherry, ginger, and garlic to a boil in a 2-quart heavy saucepan. Remove ginger and garlic with a slotted spoon and discard. Stir in noodles and simmer, uncovered, until tender, about 4 minutes. Stirring soup in a circular motion, add eggs in a slow, steady stream. Simmer, undisturbed, until strands of egg are cooked, about 1 minute. Remove from heat and stir in scallions (to taste) and sesame oil. Season with salt.
Tips:
- Use high-quality chicken broth for the best flavor. If you don't have any on hand, you can use vegetable broth instead.
- Don't overcook the eggs. You want them to be cooked through, but not rubbery. Just a few seconds in the hot broth is all they need.
- Add some cornstarch to the soup if you want it to be thicker. Just be sure to whisk it in slowly so that it doesn't clump.
- Garnish the soup with green onions, cilantro, or sesame seeds for a pop of flavor and color.
- Serve the soup immediately while it's hot and fresh.
Conclusion:
Chinese take-out egg drop soup is a delicious and easy-to-make soup that's perfect for a quick lunch or dinner. With just a few simple ingredients, you can create a flavorful and satisfying soup that the whole family will love. So next time you're craving Chinese takeout, try making this egg drop soup recipe at home. You'll be glad you did!
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