Egg Drop Soup is a classic Chinese comfort dish, loved for its simplicity and soothing qualities. This warm, savory soup is made by gently pouring beaten eggs into simmering broth, creating delicate ribbons of cooked egg. A staple in Chinese-American restaurants, its origins trace back to traditional Chinese home cooking where minimal ingredients deliver maximum flavor. The addition of soy sauce, sherry, and scallions infuses the broth with depth and brightness, making it a popular choice for a quick meal or appetizer.
Ingredients
- 2 eggs
- 2 tsp water
- 6 cups chicken stock
- 1 tsp dry sherry
- 1 tbsp soy sauce
- Salt (to taste)
- 2 scallions (chopped)
Instructions
Step 1: Prepare Eggs
- Beat the eggs and stir in the water.
Step 2: Heat Stock
- Bring the chicken stock to a boil in a large pot.
Step 3: Season Soup
- Reduce heat to simmer. Stir in the dry sherry, soy sauce, and salt.
Step 4: Add Eggs
- Slowly pour the egg mixture into the simmering soup while stirring continuously. Keep the soup at a gentle boil throughout to form thin ribbons.
Step 5: Garnish and Serve
- Garnish with chopped scallions. Optional: Add shredded chicken, bamboo shoots, or lean pork for variation.
Tips
- Add cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) for a thicker broth.
- Stir in white pepper for a more traditional flavor.
- Add shredded chicken for more protein.
- Substitute vegetable broth for chicken broth to make it lighter.
- Add veggies such as bamboo shoots, mushrooms, or spinach.
- Use low-sodium soy sauce to control saltiness.
- Drizzle in eggs more slowly to create finer threads.
Nutrition
Calories: 85kcalCarbohydrates: 3gProtein: 7gFat: 5gSaturated Fat: 1.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 125mgSodium: 820mgPotassium: 115mgSugar: 1gVitamin A: 160IUVitamin C: 1mgCalcium: 35mgIron: 0.9mg
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