🥣 Restaurant-Style Egg Drop Soup
🕒 Prep Time: 5 min
🍳 Cook Time: 10 min
🍽️ Serves: 3–4
🧄 Ingredients:
| Item | Quantity |
|---|---|
| Chicken broth or stock | 4 cups (1 liter) |
| Eggs (large) | 2 |
| Cornstarch | 1½ tablespoons |
| Water | 2 tablespoons (for slurry) |
| Ginger (fresh, grated or sliced) | 1 tsp |
| Garlic (optional) | 1 clove, crushed (optional) |
| Soy sauce | 1 tbsp |
| Sesame oil | ½ tsp |
| White pepper (or black pepper) | ¼ tsp |
| Green onions (spring onion) | 2, chopped |
| Sweet corn or peas (optional) | ¼ cup |
| Salt | to taste |
🍳 Instructions:
1. Prepare the broth
-
In a saucepan, bring chicken broth, soy sauce, ginger, and garlic to a boil.
-
Add corn or peas, if using.
-
Simmer on low heat for 3–4 minutes to let flavors infuse.
2. Make the cornstarch slurry
-
In a small bowl, mix 1½ tbsp cornstarch with 2 tbsp cold water until smooth.
-
Stir the slurry into the hot broth and simmer until slightly thickened (1–2 min).
3. Beat the eggs
-
Crack the eggs into a bowl and whisk them well with a fork or chopsticks.
4. Create egg ribbons
-
Turn the soup to a gentle simmer.
-
Slowly drizzle the beaten egg into the soup in a thin stream while stirring the broth gently in one direction with a fork or chopsticks.
-
This creates beautiful, delicate egg ribbons or "flowers".
5. Final flavoring
-
Add sesame oil and white pepper.
-
Taste and adjust salt or soy sauce if needed.
6. Garnish & serve
-
Turn off the heat.
-
Ladle into bowls and top with chopped green onions.
-
Serve hot, optionally with crispy wonton strips or scallion pancakes on the side.
🔥 Tips for Restaurant-Style Perfection:
-
Clear broth: Use good-quality chicken stock or make your own for best flavor.
-
Swirl gently: Stirring too fast will break up the egg ribbons.
-
Cornstarch helps with that silky texture. Use less if you prefer a thinner broth.
-
Add-ins: For extra protein, try adding tofu cubes, shredded chicken, or mushrooms.
Would you like a printable version or a vegetarian alternative with mushroom broth and tofu?
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