Egg Drop Soup

In my dad and mom’ chinese language eating place, we used to make three soups every day with out fail, and it changed into always the first component we'd do while we opened the restaurant. Wonton soup, warm and bitter soup, and egg drop soup––the classic trio presented on each chinese language menu. Making these soups at some point of the wintry weather months would assist warm up the kitchen as we started out our day, and, many times, i would have a small cup of wonton soup broth or egg drop soup to begin the day.

as soon as the soup’s consistency is on your liking, use a ladle to stir the soup in a round movement, and slowly drizzle in the egg until you have delivered it all. Ladle the soup in a bowl, pinnacle with scallion and cilantro, drizzle some sesame oil over the top, and serve!

Egg Drop Soup

 Prep time

5 mins

Cook time

10 mins

Total time

15 mins

This easy Egg drop soup recipe will taste just like your favorite Chinese restaurant's Egg drop soup soup, only way better and it's super delicious and easy!

Recipe type: Soups and Stocks

Cuisine: Chinese

Serves: 4-6 servings

Ingredients

• 4 cups organic chicken stock or homemade chicken stock
• ½ teaspoon sesame oil
• ½ teaspoon salt
• Pinch of sugar
• 3 eggs, slightly beaten
• 1 scallion, chopped
• 1 tablespoon cilantro, chopped (optional)
• Pinch white pepper
• 5 drops yellow food coloring
• ¼ cup cornstarch mixed with ½ cup water

Instructions

1. bring the chook stock to a simmer in a medium-sized soup pot. Stir within the sesame oil, salt, sugar, and white pepper. add in five drops of yellow food coloring, if using. The yellow meals coloring offers the soup that rich restaurant-style yellow color however it's miles, of route, optional. flavor the soup, and regulate the seasoning if wished.
2. next upload the cornstarch slurry; make sure the cornstarch and water is mixed properly, because the cornstarch settles very quickly. Stir the soup continuously as you drizzle inside the slurry, or you'll get unsightly clumps of cooked starch on your soup. Use more or less starch if you want a thicker or thinner soup. you can additionally add the starch in a couple small batches, permit the soup simmer for a few minutes, then take a look at to look if the consistency is in your liking.
3. Now we're ready for the most exciting component: the egg. This recipe requires the egg to be slightly beaten, which ends up in both white and yellow egg swirls. the speed at which you stir the soup when adding the egg additionally determines whether you get big “egg plants” or small egg flora (i.e. swirly bits of egg). this is more a remember of personal choice than correctness. in case you vary the rate at which you stir the soup, you may get both. some people even select chunks of egg in their soup, so do some thing fits your possibilities!
4. as soon as the soup's consistency is in your liking, use a ladle to stir the soup in a circular movement, and slowly drizzle inside the egg till you've got brought it all. Ladle the soup in a bowl, pinnacle with scallion and cilantro, drizzle a few sesame oil over the pinnacle, and serve!