Here’s a simple recipe for egg soup, often known as egg drop soup:
Ingredients:
- Chicken or vegetable broth: 4 cups
- Eggs: 2 large
- Cornstarch: 1 tablespoon (optional, for thickening)
- Water: 2 tablespoons (if using cornstarch)
- Green onions: 2, chopped (for garnish)
- Soy sauce: 1-2 tablespoons (to taste)
- Salt and pepper: to taste
- Sesame oil: 1 teaspoon (optional, for flavor)
Instructions:
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Prepare the broth: In a pot, bring the chicken or vegetable broth to a simmer over medium heat. If you’re using cornstarch to thicken, mix it with water in a small bowl to create a slurry and set aside.
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Add soy sauce: Stir in the soy sauce and adjust the amount to your taste. Add salt and pepper as needed.
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Thicken the broth (optional): If you’re using cornstarch, slowly add the slurry to the simmering broth while stirring. Let it cook for a few minutes until slightly thickened.
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Add the eggs: In a small bowl, beat the eggs. Slowly drizzle the beaten eggs into the hot broth while stirring gently. The eggs will cook quickly and form silky strands.
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Finish and serve: Remove from heat, and if desired, add a drizzle of sesame oil. Ladle the soup into bowls and garnish with chopped green onions.
Enjoy your comforting egg soup!
