How to Make Egg Soup
Egg soup, also known as egg-drop soup or egg flower soup, is a plain soup made by literally dropping beaten eggs into heated, seasoned chicken broth. The eggs cook in the simmering broth, creating small clusters or "flowers" of cooked egg. Commonly served alongside stir-fries and egg rolls, egg soup makes a tasty addition to a Chinese-themed lunch or dinner. It can also be enjoyed alone with crackers or a sandwich. This recipe yields approximately four servings of egg soup, but you can double the ingredients to feed a larger crowd, if necessary. Does this Spark an idea?
Things You'll Need
- 4 cups chicken broth
- 1 tbsp. soy sauce
- 1 thin slice ginger root
- 3 large eggs
- 4 soup bowls
- 2 scallions
Instructions
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1
Combine the chicken broth, soy sauce and ginger root in a large saucepan and bring the mixture to a boil over medium heat. Reduce the heat to low so the mixture simmers gently.
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2
Crack the eggs into a small mixing bowl and beat them lightly with a wire whisk or fork for about one minute. Ladle the beaten eggs into the simmering broth ¼ cup at a time. Do not stir.
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3
Allow the soup to cook for one minute, or until the eggs are completely cooked. During this time, the eggs will rise to the top and cook in a large cluster. Avoid stirring while the egg cooks.
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4
Remove the slice of ginger root from the pan. Ladle approximately 1 cup of the broth and about 1/4 of the egg cluster into each soup bowl.
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5
Slice the scallions thinly and sprinkle 1 to 2 tbsp. of the scallion slices on top of each serving of the egg soup. Serve immediately while hot for the best results.
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Tips & Warnings
Use homemade or canned chicken broth to make egg soup. Use reduced-sodium canned broth if you are on a low-sodium diet.
If ginger root is not available, use 1/4 tsp. ground ginger or omit the ingredient completely.
If you prefer ribbons of egg instead of the large cluster formed by dropping a ladle-full of egg into the broth, pour the eggs into the soup through the tines of a fork or whisk.
