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15 Minute Egg Drop Soup
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15 Minute Egg Drop Soup
Ingredients for 3 servings
Substitution
Note
- 6 cups low sodium chicken broth (or vegetable broth though chicken is HIGHLY recommended)
- 1 bouillon cube (optional but recommended if you want a richer flavor)
- sea salt to taste
- 1 tablespoon sesame oil
- 1 teaspoon white pepper (if you are sensitive to spice use 1/2 teaspoon)
- 1/2 teaspoon turmeric (for yellow coloring)
- Slurry
- 1/3 cup water
- 4 tablespoons arrowroot starch (or cornstarch)
- 5 whole eggs
- Garnish
- green onion
- wonton crisps
- Add-ons to consider
- 2 teaspoons fresh ginger in the broth
- frozen corn
Steps
Step 1
Pour the chicken broth in a pot, then set it on medium-high heat. Bring to a gentle simmer and season to taste with sea salt, then add sesame oil and white pepper (and turmeric).
Step 2
In a separate bowl, whisk together the slurry mix of water and arrowroot. Mix it well and ensure the starch is not settling on the bottom of the bowl/cup. Ensure the soup is NOT boiling, then slowly stir in the slurry mix. Careful not to add it too quickly or else it will clump. If you desire your egg drop soup to be thicker, then mix another tablespoon of arrowroot to 2 tablespoons of water, then add to the soup.
Step 3
Lightly beat the eggs – you should see both egg white and yolk, then begin to stir the soup in a slow circular motion. How fast you stir the soup will determine the size of the egg “flowers” as you pour in the eggs. Slowly pour and continue stirring in a circular motion until all of the eggs have been added.
Step 4
Season to taste with sea salt or low sodium soy, then garnish with green onion and wonton crisps.
15 Minute Egg Drop Soup
Kevin Curry
INGREDIENTS
- 6 cups low sodium chicken broth (or vegetable broth though chicken is HIGHLY recommended)
- 1 bouillon cube (optional but recommended if you want a richer flavor)
- sea salt to taste
- 1 tablespoon sesame oil
- 1 teaspoon white pepper (if you are sensitive to spice use 1/2 teaspoon)
- 1/2 teaspoon turmeric (for yellow coloring)
- Slurry
- 1/3 cup water
- 4 tablespoons arrowroot starch (or cornstarch)
- 5 whole eggs
- Garnish
- green onion
- wonton crisps
- Add-ons to consider
- 2 teaspoons fresh ginger in the broth
- frozen corn
INSTRUCTIONS
-
Pour the chicken broth in a pot, then set it on medium-high heat. Bring to a gentle simmer and season to taste with sea salt, then add sesame oil and white pepper (and turmeric).
-
In a separate bowl, whisk together the slurry mix of water and arrowroot. Mix it well and ensure the starch is not settling on the bottom of the bowl/cup. Ensure the soup is NOT boiling, then slowly stir in the slurry mix. Careful not to add it too quickly or else it will clump. If you desire your egg drop soup to be thicker, then mix another tablespoon of arrowroot to 2 tablespoons of water, then add to the soup.
-
Lightly beat the eggs – you should see both egg white and yolk, then begin to stir the soup in a slow circular motion. How fast you stir the soup will determine the size of the egg “flowers” as you pour in the eggs. Slowly pour and continue stirring in a circular motion until all of the eggs have been added.
-
Season to taste with sea salt or low sodium soy, then garnish with green onion and wonton crisps.
Nutrition per serving
Reviews
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Sep 23 2023
Such a quick and easy go-to soup for our Chinese dinner nights. Authentic flavor.
Glad you like it.