Asian Egg Drop Soup Recipes

EASY EGG DROP SOUP

Steps:

• Bring chicken stock to a boil. While waiting, whisk eggs, and mix cornstarch with water in a separate bowl.
• Whisk the cornstarch slurry into the boiling stock. Stir for about a minute to allow the cornstarch to thicken the stock. Lower heat to a simmer, or small bubble.
• Pour the eggs into a thin stream into the hot stock, while stirring the stock in a circular motion with the other. Proceed slowly, pouring the eggs in the thinnest stream possible. A spouted container helps.
• Season the soup with salt and mushroom seasoning, and serve hot.

EGG DROP SOUP

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!

EGG DROP SOUP (BETTER THAN RESTAURANT QUALITY!)

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.

RESTAURANT STYLE EGG DROP SOUP

Steps:

• Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
• In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

ASIAN EGG DROP SOUP

Steps:

• Reserve 3/4 cup of chicken broth and pour the rest into large saucepan.
• Stir in salt, ginger and chives (and any optional veggies); bring to a boil.
• Combine reserved broth and cornstarch until smooth; add to boiling broth mixture.
• In a separate bowl whisk together eggs.
• Once broth is at a rolling boil, drizzle egg a little at a time into the broth.
• Egg should cook immediately.

ASIAN EGG DROP SOUP

Steps:

• Bring broth and soy sauce to a boil.
• Slowly add cornstarch mix, stirring until thickened.
• Reduce to a simmer.
• Add eggs slowly, while stirring the soup in the same direction.
• The egg will spread and feather.
• Turn off heat and add the onions.
• Add salt and pepper.
• Serve at once.

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.