Ingredients with Measurements:
- 4 cups chicken broth
- 3 eggs
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 2 green onions, thinly sliced
Special equipment needed:
- None
Step-by-step instructions:
1. In a medium saucepan, bring the chicken broth to a boil over medium-high heat.
2. In a small bowl, whisk together the cornstarch and water until smooth.
3. In a separate bowl, beat the eggs.
4. Once the chicken broth is boiling, slowly pour in the beaten eggs while stirring the soup in a circular motion.
5. In a small bowl, mix together the cornstarch mixture, salt, and white pepper.
6. Slowly pour the cornstarch mixture into the soup while stirring.
7. Reduce the heat to low and let the soup simmer for 2-3 minutes.
8. Add the sliced green onions to the soup and stir.
9. Serve hot.
- Time:
Preparation time: 5 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat to bring the chicken broth to a boil, then low heat to simmer the soup.
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 70
- Total fat: 3g
- Cholesterol: 110mg
- Sodium: 790mg
- Total carbohydrates: 4g
- Protein: 7g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Arrowroot powder can be used instead of cornstarch.
- Scallions can be used instead of green onions.
Variations:
- Add cooked shredded chicken or shrimp to the soup for a heartier version.
- Add diced tofu for a vegetarian version.
- Add sliced mushrooms for an earthy flavor.
Tips and tricks:
- Whisk the eggs well before adding them to the soup to ensure a smooth texture.
- Stir the soup in a circular motion while adding the beaten eggs to create the classic egg drop texture.
- Add the cornstarch mixture slowly while stirring to prevent clumps from forming.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a saucepan over low heat until heated through.
Presentation ideas:
- Serve the soup in a bowl with a garnish of sliced green onions on top.
Garnishes:
- Sliced green onions
Pairings:
- Serve the soup as a starter before a main course.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth to thin it out.
- If the soup is too thin, add more cornstarch mixture to thicken it.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Egg drop soup is a traditional Chinese soup that has been enjoyed for centuries.
Flavor profiles:
- The soup has a savory and slightly salty flavor with a smooth and silky texture.
Serving suggestions:
- Serve the soup hot as a comforting and satisfying meal.
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Taste: Savory, Herbal, Aromatic, Comforting