Egg Drop Soup
This simple egg soup formula will taste like egg soup from your favorite Chinese cafe (maybe a little better). It's heavenly and can be done in minutes.
Ingredients
- 3/4 teaspoon of salt
- 1/8 teaspoon white pepper
- 1/2 teaspoon sesame oil
- 3 eggs (lightly beaten)
- 1 green onion (chopped)
- 1/8 teaspoon of sugar
- 4 cups of chicken broth (about 1 liter, preferably organic or homemade!)
- 1/2 teaspoon of turmeric (or 5 drops of yellow food coloring. Optional, but if you want "the look ...")
- 3 tablespoons of cornstarch (mixed with 1/3 cup of water)
Instructions
First, bring the chicken broth to a boil in a medium saucepan. Stir in the sesame oil, salt, sugar and white pepper. Add turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it's optional. Taste the soup and adjust the seasoning if necessary.
Then add the mixture of cornstarch and water. Make sure the cornstarch and water are mixed well, as cornstarch settles very quickly. Stir the soup continuously while you pour the porridge, or you will end up with 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 few small amounts, simmer the soup for a few minutes, and then check if the consistency is right for you.
We are now ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in swirls of white and yellow eggs. The speed at which you stir the soup when adding the egg also determines whether you get large “egg blossoms” or small egg blossoms (i.e. pieces of egg swirling). Use a ladle to stir the soup in a circular motion and slowly pour in the egg until you have added everything.
Pour the soup into bowls, garnish with green onions and serve!
Happy Cooking Time.
