Egg Drop Soup

Egg Drop Soup

Ingredients:

• 4 cups chicken broth (or vegetable broth)

• 2 large eggs

• 1 tablespoon cornstarch (optional, for thickness)

• 1 tablespoon water (for cornstarch slurry)

• ½ teaspoon grated ginger (optional)

• 1 tablespoon soy sauce

• ¼ teaspoon white pepper (or black pepper)

• Salt to taste

• 2 green onions, finely chopped

• Sesame oil (few drops, optional)

Instructions:

1. Heat the broth:
   In a medium saucepan, bring the chicken broth to a gentle boil. Add soy sauce, ginger, pepper, and salt.

2. Thicken (optional):
   If you want a thicker soup, mix 1 tablespoon cornstarch with 1 tablespoon water in a small bowl. Stir into the broth and simmer for 2 minutes until slightly thickened.

3. Beat the eggs:
   Crack the eggs into a bowl and beat them lightly with a fork or whisk.

4. Create the egg ribbons:
   Reduce the soup to a simmer. Slowly drizzle the beaten eggs into the soup while stirring in a circular motion. The eggs will cook instantly and form beautiful ribbons.

5. Add finishing touches:
   Add chopped green onions and a few drops of sesame oil. Simmer for 30 more seconds and turn off the heat.

6. Serve hot:
   Ladle the soup into bowls and serve immediately.

Q&A Section:

Q: Can I make it vegetarian?
A: Yes! Use vegetable broth instead of chicken broth and skip the soy sauce or use a vegan version.

Q: What do the egg ribbons mean?
A: When the beaten eggs are poured into hot broth slowly while stirring, they form silky strands or “ribbons” – the signature of egg drop soup.

Q: Can I add vegetables or protein?
A: Absolutely. Add mushrooms, corn, spinach, tofu, or cooked chicken for extra texture and nutrition.

Q: How to make it gluten-free?
A: Use gluten-free soy sauce (like tamari) and ensure all other ingredients are GF-certified.

Q: How long does it last?
A: Best enjoyed fresh, but you can store leftovers in the fridge for up to 2 days. Reheat gently to avoid overcooking the egg.

Enjoy your warm, comforting bowl of homemade egg drop soup!