Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 2 tablespoons Shaoxing wine
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 eggs, beaten
- 2 green onions, chopped
- 2 tablespoons cilantro, chopped
Special Equipment Needed:
- Large saucepan
- Whisk
Step-by-Step Instructions:
1. Heat the oil in a large saucepan over medium-high heat.
2. Add the garlic and ginger and cook for 1 minute.
3. Add the Shaoxing wine and cook for 1 minute.
4. Add the chicken broth, soy sauce, and sesame oil and bring to a boil.
5. Reduce the heat to low and simmer for 10 minutes.
6. In a small bowl, whisk together the cornstarch and cold water until smooth.
7. Slowly add the cornstarch mixture to the soup, stirring constantly.
8. Simmer for 5 minutes, stirring occasionally.
9. Slowly pour in the beaten eggs while stirring the soup in a circular motion.
10. Simmer for 2 minutes.
11. Remove from heat and stir in the green onions and cilantro.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: Medium-High to Low
Serving Size: 4
Nutritional Information:
Calories: 140
Fat: 8g
Carbohydrates: 8g
Protein: 6g
Substitutions for Ingredients
- Vegetable oil can be substituted with olive oil or coconut oil.
- Shaoxing wine can be substituted with dry sherry or dry white wine.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sesame oil can be substituted with olive oil or coconut oil.
Variations:
- Add 1/2 cup of cooked chicken or shrimp for added protein.
- Add 1/2 cup of cooked rice or noodles for added texture.
- Add 1/2 cup of cooked vegetables for added nutrition.
Tips and Tricks:
- Use fresh ginger for the best flavor.
- Use cold water when mixing the cornstarch to prevent clumping.
- Stir the soup in a circular motion when adding the eggs for a smoother texture.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a saucepan over medium heat until warmed through.
Presentation Ideas:
Serve in individual bowls with a sprinkle of green onions and cilantro.
Garnishes:
Green onions, cilantro, sesame seeds.
Pairings:
Serve with steamed white rice or noodles.
Suggested Side Dishes:
Steamed vegetables, stir-fried vegetables, or a side salad.
Troubleshooting Advice:
- If the soup is too thick, add a bit more chicken broth.
- If the soup is too thin, add a bit more cornstarch.
Food Safety Advice:
Be sure to store the soup in an airtight container in the refrigerator and consume within 3 days.
Food History:
Egg drop soup is a traditional Chinese soup that has been enjoyed for centuries.
Flavor Profiles:
This soup has a savory flavor with a hint of sweetness from the Shaoxing wine.
Serving Suggestions:
Serve as a starter or light meal.
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Region: Chinese