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Egg Drop Soup

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Ingredients

  • 4 cups of chicken broth
  • 3 eggs
  • 1/4 teaspoon of ground ginger
  • 2 tablespoons of cornstarch
  • 2 tablespoons of water
  • 2 green onions, thinly sliced
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of white pepper

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Egg Drop Soup

Created by: Howcan Team

Ingredients

  • 4 cups of chicken broth
  • 3 eggs
  • 1/4 teaspoon of ground ginger
  • 2 tablespoons of cornstarch
  • 2 tablespoons of water
  • 2 green onions, thinly sliced
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of white pepper

Instructions

  • In a medium saucepan, bring 4 cups of chicken broth to a boil over medium-high heat.
  • While waiting for the broth to boil, in a small bowl, whisk together 2 tablespoons of cornstarch and 2 tablespoons of water until smooth to create a slurry.
  • In another bowl, beat 3 eggs together with 1/4 teaspoon of ground ginger.
  • Once the broth is boiling, stir in the cornstarch slurry, stirring constantly until the broth thickens slightly.
  • Next, using a fork or chopsticks, stir the boiling broth in a circular motion. Slowly pour the beaten eggs into the broth while stirring to create egg ribbons.
  • Add 1/2 teaspoon of salt and 1/4 teaspoon of white pepper, and stir gently to combine.
  • Finally, garnish the soup with thinly sliced green onions and serve hot.
Soup
Chinese

Egg Drop Soup, also known as egg flower soup, is a traditional Chinese dish with a history dating back to the Tang Dynasty. This simple yet flavorful soup is made by slowly pouring beaten eggs into hot chicken broth, creating delicate ribbons of egg. The dish has since spread to various parts of the world, each region adding its own unique twist. In the United States, it is a popular item on Chinese restaurant menus. Chefs like Martin Yan have popularized the dish, emphasizing the importance of using high-quality, flavorful broth and fresh, free-range eggs. For the best Egg Drop Soup, seek out authentic Chinese restaurants known for their mastery of this classic dish.

15 min

|

4

|

120 calories

Instructions

  • In a medium saucepan, bring 4 cups of chicken broth to a boil over medium-high heat.
  • While waiting for the broth to boil, in a small bowl, whisk together 2 tablespoons of cornstarch and 2 tablespoons of water until smooth to create a slurry.
  • In another bowl, beat 3 eggs together with 1/4 teaspoon of ground ginger.
  • Once the broth is boiling, stir in the cornstarch slurry, stirring constantly until the broth thickens slightly.
  • Next, using a fork or chopsticks, stir the boiling broth in a circular motion. Slowly pour the beaten eggs into the broth while stirring to create egg ribbons.
  • Add 1/2 teaspoon of salt and 1/4 teaspoon of white pepper, and stir gently to combine.
  • Finally, garnish the soup with thinly sliced green onions and serve hot.
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