Egg Drop Soup

Egg Drop Soup is like a warm hug on a chilly day.

This flavorful, comforting, velvety Chinese staple has been around a very long time. It is believed that chicken and ducks were domesticated for their eggs around 1,400 BCE and that is when the first Egg Drop Soup appeared in Chinese homes. I love these stories, whether they are true or not!

Also known as “Flower Soup”, as the lightly beaten eggs, when added to the broth resemble “flowers”. The seasonings make this dish unique and special: salt, sugar, sesame oil, and white pepper. The yellow color comes from either Turmeric or yellow food coloring; probably what most Chinese restaurants use.

Chicken stock with spices and turmeric added getting ready for the “egg flowers” to be stirred in.

I take a Turmeric tab every morning so decided to use it to give this soup its authentic color. I figured the Curcumin would not affect the taste or texture and it did not. You don’t have to use either Turmeric or food coloring, but the yellow color is the classic way Egg Drop Soup is presented.

The soup is thickened with a little cornstarch slurry and the slightly beaten eggs give it a wispy, satisfying texture. The speed at which you stir in the beaten eggs will determine the size of the “egg flowers”. Beating faster creates smaller “flowers”; gently stirring with a ladle creates larger flowers.

Click on the photos to enlarge.

If you have a nice homemade chicken stock already made, this soup comes together very quickly.

I almost always have various stocks and broths (chicken, turkey, beef, lamb and shellfish) in the freezer ready for soups. It gives me a peaceful sense of security just knowing they are ready and available. Sounds silly, but it is true.

TO MAKE EGG DROP SOUP

Bring 4 cups chicken stock to a simmer. Stir in 1/2 tsp. sesame oil (you can use either regular or for a deeper nutty flavor use toasted sesame oil); 3/4 tsp. salt; 1/8 tsp. sugar; and 1/8 tsp. white pepper. The recipe I used, which I found on the internet also calls for MSG as an optional ingredient. I did not use that.

Next make a slurry of 3 Tbsp. cornstarch mixed with 1/3 cup cold water. Always use cold water to make a slurry as it helps keep the cornstarch from clumping. Stir until it is very smooth. Stir the soup constantly as you drizzle in the cornstarch mixture. You can add additional cornstarch/water if you want the soup thicker, but I found 3 Tbsp. was the perfect amount for 4 cups of chicken broth.

Here comes the fun part…Using a fork, lightly beat 3 eggs. If you beat the eggs lightly, when mixed into the soup you will achieve swirls of both the white and yellow parts of the eggs.

Using a ladle, stir in the eggs in a circular motion, slowly drizzling the egg until it is all added.

Ladle into bowls, top with scallions and enjoy!

Just in case you are wondering we are NOT having Egg Drop Soup for Super Bowl Sunday. I made this soup a couple of weeks ago. Today we are having BBQ chicken wings; pork chili; 7-layer Mexican dip; cornbread; lots of chips; Hatch chili queso; and salsa fresca.

I HOPE YOUR TEAM WINS!!

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Egg Drop Soup

This classic Chinese soup is warm and comforting with a velvety texture.

Ingredients

• 4 cups Chicken stock; preferably homemade
• 1/2 tsp. Sesame oil
• 3/4 tsp. Salt
• 1/8 tsp. Sugar
• 1/8 tsp. White pepper
• 1/2 tsp. Turmeric Or 5 drops yellow food coloring.
• 3 Tbsp. Cornstarch; mixed with 1/3 cup cold water
• 3 Eggs, lightly beaten
• 1 Scallion; chopped for garnish

Instructions

• Bring the chicken stock to a simmer in a medium soup pot. Stir in sesame oil, salt, sugar, white pepper. Add the turmeric (or food coloring). Taste the soup and adjust seasoning if necessary.
• Next, make the cornstarch slurry by mixing 3 Tbsp. cornstarch with 1/3 cup cold water. Stir until a smooth paste is formed. Stir the soup constantly as you drizzle the cornstarch mixture into the soup.
• Lightly beat 3 eggs. If you want larger "egg flowers", using a ladle, slowly stir the eggs into the soup. The faster you stir, the more the beaten eggs get integrated.
• Ladle soup into bowls, top with sliced scallions and serve.