I absolutely love Egg Drop Soup. When I was a little kid playing on the soccer team, my mom used to yell out the name of a local Chinese restaurant (one of the nice sit-down places too) in the hopes that I would score a goal. If I did, we would go there for dinner and I would down bowl after bowl of egg drop soup. I’m not sure what it was about it, but as a kid I remembered liking three things: Egg Drop Soup, cocktail shrimp, and pickles.
Thinking back, that’s a lot of salty snacks!
Either way, Egg Drop Soup has continued to be somewhat of a joking point between me and my family. When we went to Gettysburg, we found a good Chinese buffet place (wish I could remember the name of it now – I’d go back in a heartbeat!) and I downed over 12 bowls of Egg Drop Soup. No dessert, no entree…just soup for me!
So suffice it to say, I really like Egg Drop Soup, which means I know good Egg Drop Soup from the not-so-good varieties. I remember the first time I got Chinese takeout as a freshman in college and the broth was 9 parts water, 1 part egg white. It was barely even yellow! On a scale of 1-10, that was definitely a 1.
Fortunately, not long after, I was able to find another Chinese restaurant close to campus. Their egg drop soup was rich, thick, and flavorful. It was a golden yellow, topped with scallions and cilantro, and while a couple of times it was hit or miss, I’d say that overall it was a 9 in my book.
I think that the key to a good Egg Drop Soup is the consistency. It can’t be runny, but you don’t want it so thick that you feel like you’re eating a stew. There’s a very delicate balance, especially when you consider how much egg white you want to add to the mixture. As with any soup, making it right is a lot harder than it sounds.
Fortunately I was the guinea pig for many of my husband’s “experiments” and we’ve developed a way to make delicious Egg Drop Soup in about fifteen minutes – probably less than half the time it takes to get takeout delivered!
-One large pot for making soup
-Two small bowls (for mixing)
Measurements based on 4 cups of chicken broth, if you want more or less, make sure to adjust your ingredients accordingly!
-4 cups Chicken broth (if you use chicken base/boullion, you can control the strength of the broth)
-1 Tbsp Soy sauce/Tamari
-2 Tbsp Cornstarch (use less if you want a thinner soup)
-1 tsp Pepper (use white if you don’t want black flecks, though I like them!)
-1 tsp Ground ginger
-3 Tbsp Cold water
-Salt (to taste)
-Chives (I prefer fresh!) and green onion for garnish
- Pour the broth into your pot and set it to boil at a medium-high heat.
- While the broth is heating up, mix your cornstarch, pepper, ginger, soy sauce, and cold water together in a small bowl.
- In yet another bowl, whisk your eggs together.
- Once the brother is boiling, stir in the cornstarch mixture SLOWLY and then reduce to a low-medium heat. You want to pour it in slowly to make sure it gets incorporated well.
- “Spoon” your eggs into the soup with a fork, or pour in a thin stream over a fork, to make sure that you don’t get “chunks” of eggs. This is the key to getting the classic Egg Drop Soup spiralized ribbons.
- Once the egg ribbons are firm, pour into a bowl and serve with garnishes.
- Eat up!!