Chinese Egg Drop Soup Recipe

Ingredients with Measurements:
- 4 cups chicken broth
- 2 eggs, beaten
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon ground ginger
- 1/4 teaspoon white pepper
- 2 green onions, thinly sliced

Special equipment needed:

Step-by-step instructions:
1. In a medium saucepan, bring chicken broth to a boil.
2. In a small bowl, whisk together cornstarch and soy sauce until smooth.
3. Slowly pour cornstarch mixture into boiling broth, stirring constantly.
4. Reduce heat to low and let simmer for 5 minutes.
5. In a separate bowl, whisk together beaten eggs, sesame oil, ground ginger, and white pepper.
6. Slowly pour egg mixture into simmering broth, stirring gently with a fork to create egg ribbons.
7. Remove from heat and stir in sliced green onions.
8. Serve hot.

Preparation time: 10 minutes
Cooking time: 10 minutes
Simmering heat
Serving size:
4 servings

Nutritional information:
Calories: 80
Fat: 4g
Carbohydrates: 4g
Protein: 7g
Sodium: 800mg

Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
- Cornstarch can be substituted with arrowroot powder or potato starch.
- Tamari sauce can be used instead of soy sauce for a gluten-free option.
- Ground ginger can be substituted with fresh grated ginger.

- Add cooked shredded chicken, shrimp, or tofu for extra protein.
- Add sliced mushrooms or bamboo shoots for extra flavor and texture.
- Add a dash of rice vinegar or hot sauce for a tangy or spicy kick.

Tips and tricks:
- Whisk the eggs and seasonings together thoroughly before adding to the broth to ensure even distribution.
- Use a fork to create egg ribbons by stirring gently in one direction.
- Be careful not to overcook the eggs, as they can become tough and rubbery.

Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat soup in a saucepan over medium heat until heated through.

Presentation ideas:
Serve soup in individual bowls garnished with sliced green onions or cilantro.

Sliced green onions, cilantro, sesame seeds, or red pepper flakes.

Serve with steamed rice or a side salad for a complete meal.

Suggested side dishes:
Steamed rice, vegetable stir-fry, or a side salad.

Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the egg ribbons are too thin, whisk the eggs more vigorously before adding to the broth.
- If the soup is too salty, add a splash of water or a squeeze of lemon juice to balance the flavors.

Food safety advice:
- Make sure to cook the soup to a safe temperature of 165°F to prevent foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking to prevent bacterial growth.

Food history:
Egg drop soup is a traditional Chinese soup made with beaten eggs and chicken broth. It is believed to have originated in the Sichuan province of China and has been enjoyed for centuries.

Flavor profiles:
Savory, salty, and slightly sweet with a hint of sesame and ginger.

Serving suggestions:
Serve hot as an appetizer or light meal.

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Region: Chinese

Taste: Savory, Tangy, Herbal, Aromatic, Mild