Ingredients with Measurements:
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 2 eggs, beaten
- 2 green onions, thinly sliced
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
a. In a medium-sized pot, bring chicken broth, soy sauce, ginger, and garlic to a boil.
b. In a small bowl, beat the eggs.
c. Once the broth is boiling, slowly pour in the beaten eggs while stirring the soup in a circular motion.
d. Cook for 1-2 minutes until the eggs are fully cooked.
e. Season with salt and pepper to taste.
f. Ladle the soup into bowls and top with sliced green onions.
10-15 minutes
5. Temperature: Medium-high heat
Serving size: 2-4 servings
Nutritional information:
- Calories: 70
- Fat: 3g
- Carbohydrates: 3g
- Protein: 7g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
- Tamari sauce can be used instead of soy sauce for a gluten-free option.
Variations:
- Add cooked rice or noodles for a heartier soup.
- Add diced tofu or cooked chicken for extra protein.
- Add a splash of rice vinegar for a tangy flavor.
Tips and tricks:
- Make sure to stir the soup while pouring in the beaten eggs to create the egg drop effect.
- Use low-sodium soy sauce to control the saltiness of the soup.
- Garnish with additional sliced green onions or cilantro for added flavor.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a bowl with a spoon and chopsticks for an authentic feel.
Garnishes:
- Sliced green onions or cilantro
Pairings:
- Serve with steamed rice or a side salad for a complete meal.
Suggested side dishes:
- Steamed vegetables or dumplings
Troubleshooting advice:
- If the soup is too salty, add more chicken broth or water to dilute the flavor.
Food safety advice:
- Make sure to cook the soup to a boil to ensure the eggs are fully cooked.
Food history:
- Egg drop soup is a popular Chinese soup that is believed to have originated in the Sichuan province.
Flavor profiles:
- Salty, savory, and slightly sweet.
Serving suggestions:
- Serve as an appetizer or as a light meal.
Related Categories
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Region: Chinese