Ingredients with Measurements:
- 4 cups chicken broth
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 2 green onions, thinly sliced
- 4 ounces rice noodles, cooked according to package instructions
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot, bring chicken broth, garlic, ginger, soy sauce, rice vinegar, sesame oil, salt, and black pepper to a boil over medium-high heat.
2. Reduce heat to low and let simmer for 5 minutes.
3. Slowly pour beaten eggs into the soup while stirring the soup in a circular motion.
4. Add green onions and cooked rice noodles to the soup and stir to combine.
5. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for boiling the broth
- Low heat for simmering the soup
Serving size:
- 4 servings
Nutritional information:
- Calories: 130
- Fat: 3g
- Carbohydrates: 19g
- Protein: 7g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- White vinegar can be used instead of rice vinegar.
- Thinly sliced mushrooms can be added to the soup for extra flavor.
Variations:
- Shredded chicken or tofu can be added to the soup for extra protein.
- Chopped cilantro or parsley can be added as a garnish.
- A dash of hot sauce can be added for extra spice.
Tips and tricks:
- To prevent the eggs from clumping, stir the soup in a circular motion while slowly pouring in the eggs.
- Cook the rice noodles separately according to package instructions and add them to the soup just before serving to prevent them from becoming mushy.
Storage instructions:
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a garnish of green onions and a sprinkle of black pepper.
Garnishes:
- Thinly sliced green onions
- Chopped cilantro or parsley
- Black pepper
Pairings:
- Steamed vegetables
- Fried rice
- Dumplings
Suggested side dishes:
- Steamed broccoli
- Stir-fried bok choy
- Vegetable spring rolls
Troubleshooting advice:
- If the eggs clump together, use a fork to break them up while stirring the soup.
Food safety advice:
- Make sure to cook the soup to a temperature of at least 165°F to ensure that it is safe to eat.
Food history:
- Egg drop soup is a traditional Chinese soup that has been enjoyed for centuries.
Flavor profiles:
- Savory, salty, and slightly tangy with a hint of sesame.
Serving suggestions:
- Serve the soup as a light lunch or dinner.
Related Categories
Cooking Method: N/A
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Region: Chinese
Taste: Savory, Umami, Comforting, Mild, Balanced