Ingredients with Measurements:
- 4 cups chicken broth
- 1 cup cooked shredded chicken
- 1/4 cup cornstarch
- 2 eggs, beaten
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 2 green onions, thinly sliced
- 1/4 cup sliced mushrooms
- Salt, to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a medium saucepan, bring chicken broth to a boil.
2. Add shredded chicken, sliced mushrooms, soy sauce, rice vinegar, sesame oil, ground ginger, and black pepper. Stir to combine.
3. In a small bowl, whisk together cornstarch and 1/4 cup of water until smooth.
4. Slowly pour the cornstarch mixture into the soup, stirring constantly.
5. Let the soup simmer for 5 minutes, or until the broth has thickened.
6. In a small bowl, beat the eggs.
7. Slowly pour the beaten eggs into the soup, stirring constantly.
8. Let the soup cook for an additional 2-3 minutes, or until the eggs are cooked through.
9. Add salt to taste.
10. Ladle the soup into bowls and garnish with sliced green onions.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 4g
- Carbohydrates: 10g
- Protein: 18g
Substitutions for ingredients:
- Instead of chicken broth, you can use vegetable broth or beef broth.
- Instead of shredded chicken, you can use cooked shrimp or tofu.
- Instead of cornstarch, you can use arrowroot powder or potato starch.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Instead of sesame oil, you can use olive oil or vegetable oil.
- Instead of ground ginger, you can use fresh grated ginger.
Variations:
- Add cooked rice noodles or rice for a heartier soup.
- Add chopped bok choy or spinach for extra greens.
- Add sliced jalapenos or red pepper flakes for a spicy kick.
Tips and tricks:
- To prevent the eggs from clumping together, slowly pour them into the soup while stirring constantly.
- If the soup is too thick, add more broth or water until it reaches your desired consistency.
- If the soup is too thin, mix together more cornstarch and water and add it to the soup.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Heat the soup in a saucepan over medium heat until warmed through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of sliced green onions on top.
Garnishes:
- Sliced green onions
Pairings:
- Serve with steamed rice or a side salad.
Suggested side dishes:
- Steamed rice
- Side salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water until it reaches your desired consistency.
- If the soup is too thin, mix together more cornstarch and water and add it to the soup.
Food safety advice:
- Make sure to cook the soup until the eggs are fully cooked through to prevent any risk of foodborne illness.
Food history:
- Egg drop soup is a popular Chinese soup that has been enjoyed for centuries.
Flavor profiles:
- Savory, slightly sweet, and tangy.
Serving suggestions:
- Serve the soup as a light lunch or dinner.
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Region: Chinese