Egg drop soup is Chinese in origin. It is an egg soup in chicken broth which is absolutely delicious. I usually serve it up as an appetizer. It’s especially great on a cold day. Believe me, young and old alike will love this little touch of Asia. Give it a try and let us know what you think.
There are a few tips to making this tasty egg drop soup. First, you can use real chicken stock or dilute chicken bouillon cubes in water. Both are great. Of course, real homemade chicken stock is always a little nicer. I use mixed frozen vegetables simply because they are so convenient. You can use fresh veggies or the vegetables or your choice. As always, as much or as little of the ingredients depending on your taste. In my opinion, the amounts suggested in the recipe are just about perfect, but you can be the judge of that. Other ingredients can also be added if you wish. For example, a touch of garlic would be a welcomed addition. If you are have a gang of people over, you can double or triple the recipe.
[btn color=”orange” target=””]Video:[/btn]
[wpsr_facebook][wpsr_pinterest][wpsr_stumbleupon][wpsr_linkedin]
- 2 beaten eggs
- 4 cups of chicken stock
- 2 tbsp of soy sauce
- 1 thumb size grated ginger
- 1 cup of mixed vegetables
- 2 tbsp of corn starch duluted in 2 tbsp of water
- ground black pepper
- 3 – 4 drops of sesame oil
- 1/4 cup of chopped green onions (for garnish)
- Pour the chicken stock into a medium size pot followed by the soy sauce, grated ginger, mixed veggies, sesame oil, and pepper. Put the top on and bring it to a boil over medium high heat.
- After a boil, remove the top, add in the diluted corn starch and stir until the mixture slightly thickens. This should take about 3 to 4 minutes.
- Add in the beaten eggs while stirring continuously and keep stirring until a ribbon stringy appearance develops.
- Remove the soup from the heat, ladle it into a bowl, and garnish with some green onions.
- Serve and enjoy your egg drop soup.
