Chinese Staple Soup – Egg Drop Soup
Who doesn’t like a hot bowl of egg drop soup? Believe it or not, it’s super easy to make at home too. It takes about 5 minutes, as long as you have some eggs and water, you are able to enjoy it any time you want. Bonus point, no need to measure anything in this recipe, eye ball everything works just fine!
Ingredients:
3 eggs, lightly beaten
1 small pot of water, about 4 cups + 1 chicken bullion, or half chicken broth half water for added flavor. If you don’t have any of that on hand, plain water is fine.
1 tbsp corn starch
Method:
Bring 4 cups of water to a boil, add a cube of chicken bullion and dissolve, if preferred. Or you can use chicken broth and water. in the mean time crack eggs into a medium bowl and beat with a fork. Dissolve corn starch in a small bowl in about 1/4 cup of cold water. Once pot of water is boiling, slowly add corn starch mixture into pot and stir to combine. You will notice the boiling water will slightly thicken. You do not want glue texture, just lightly thickened water. This step is crucial if you want your eggs in thin layers in the final egg drop soup, otherwise your eggs may be in bigger chunks – This is how the restaurants do it.
Once water / broth comes back to a boil, slowly drizzle beaten eggs into the pot, stir slowly with the fork you used to beat the eggs. Add salt to your liking. Enjoy!
For more adult version, add some thinly sliced green onion as garnish after you serve yourself a bowl. Perfect for a cold day, or just because.
