Ingredients with Measurements:
- 4 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 2 eggs, beaten
- 2 green onions, thinly sliced
- Salt and pepper to taste
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. In a medium-sized pot, bring chicken broth to a boil over medium-high heat.
2. Add soy sauce, rice vinegar, sesame oil, ground ginger, garlic powder, and red pepper flakes to the pot. Stir to combine.
3. Reduce heat to medium-low and let the soup simmer for 5 minutes.
4. While the soup is simmering, beat the eggs in a small bowl.
5. Slowly pour the beaten eggs into the soup while stirring the soup in a circular motion with a fork or whisk. This will create egg ribbons in the soup.
6. Add salt and pepper to taste.
7. Divide the soup into bowls and top with sliced green onions.
- Time:
Preparation time: 5 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat to bring the chicken broth to a boil, then medium-low heat to simmer the soup.
Serving size:
- This recipe serves 2-4 people.
Nutritional information:
- Calories: 90
- Fat: 4g
- Carbohydrates: 6g
- Protein: 8g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Tamari sauce can be used instead of soy sauce for a gluten-free version.
- Freshly grated ginger can be used instead of ground ginger for a stronger ginger flavor.
Variations:
- Add cooked shredded chicken or shrimp to the soup for a heartier version.
- Use vegetable broth and add tofu for a vegetarian version.
- Add sliced mushrooms or bok choy for extra flavor and nutrition.
Tips and Tricks:
- Use a fork or whisk to stir the soup while adding the beaten eggs to create egg ribbons.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
- Garnish with additional sliced green onions or cilantro for extra flavor.
Storage Instructions:
- Store leftover soup 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 a bowl with a spoon and chopsticks on the side.
Garnishes:
- Sliced green onions, cilantro, or chili oil.
Pairings:
- Serve with steamed rice or a side salad for a complete meal.
Suggested Side Dishes:
- Steamed rice or a side salad.
Troubleshooting Advice:
- If the egg ribbons are not forming, try stirring the soup more vigorously or adding the beaten eggs in smaller amounts.
Food Safety Advice:
- Make sure to cook the soup to a temperature of at least 165°F to ensure food safety.
Food History:
- Egg drop soup is a traditional Chinese soup that is believed to have originated in the Sichuan province.
Flavor Profiles:
- This soup is savory, spicy, and slightly tangy.
Serving Suggestions:
- Serve the soup as a light and flavorful appetizer or as a main course with additional protein and vegetables.
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Region: Chinese