When it came to international cuisine in my hometown, there really wasn’t much to choose from. Our options were pretty much limited to your small town pizza, diner food, and sandwiches shops with just one real exception: a Chinese restaurant. It became a special treat for my family on Friday nights when no one wanted to cook (can’t blame Mom and Dad there!). And it was there at Chan’s restaurant that I was introduced to Egg Drop Soup. A perfect balance of silky and salty, there’s really no better way to kick off a delicious dinner of Chinese food than this appetizer. If it’s on the menu, you can bet I’ll be ordering a bowl!
While my love of Egg Drop Soup is nothing new, for some reason I had never tried making it myself. When I stumbled on a recipe for the soup in a magazine recently, I was pleasantly surprised with just how easy it sounded. While it does call for a few more specialty ingredients like white pepper and sesame oil, the rest of the ingredients are things I typically have on hand anyway. Start to finish the recipe takes less than ten minutes! If you can boil broth and use a whisk, you can make this soup.
If you’re looking to round out your repertoire when it comes to Chinese cooking, this is the perfect addition. Serve it as an appetizer or side, or even just an afternoon snack on a chilly day. I can’t help but think it would make a wonderfully comforting meal when you’re feeling under the weather. Hopefully cold season is coming to a close soon here, but I’m thankful to have this recipe in my back pocket just in case!
Egg Drop Soup
5m prep time
5m cook time
- 4 cups vegetable broth
- 2 teaspoons ground ginger
- 1 1/2 teaspoons garlic powder
- 1/4 teaspoon white pepper
- 1 1/2 tablespoons cornstarch
- 3 eggs
- 1 teaspoons sesame oil
- Salt and pepper to taste
- 3 green onions, thinly sliced
- In a medium size sauce pan, add the broth and whisk in the ginger, garlic powder, white pepper, and cornstarch until combined. Over medium heat, bring mixture to a gentle simmer.
- As you bring the broth to temperature, whisk eggs in a small bowl or cup (something with a pour spout is ideal).
- Once broth has begun to simmer, create a whirlpool by stirring broth in a circular motion with a whisk. Very slowly, pour a stream of the beaten eggs into the broth while continuing to stir. Ribbons of egg will form.
- Remove pan from the heat and whisk in sesame oil and additional white pepper if desired. Top with green onions and serve immediately.
Recipe adapted from Gimmesomeoven.com