Egg Drop Soup

Egg drop soup, also known as egg flower soup, is a Chinese soup which mainly consists of lightly beaten eggs boiled in chicken stock. If you’re having a vegetarian lifestyle, the chicken broth can be changed with vegetable stock. This dish is very simple to prepare, however it can be added with various ingredients to create different versions.

This is the vegetarian egg drop soup recipe, with a little American touch from the use of cornstarch:

Ingredients:

4 cups vegetable stock (or chicken broth if you’re not a vegetarian)
2 eggs, wispy beaten
2 green onions, chopped
1 teaspoon soy sauce
1/4 teaspoon white pepper
1/2 teaspoon sesame oil
2 tablespoon cornstarch mixed with 2 tablespoon water (optional, to thicken the stock and add rich texture).

Directions:

• Heat vegetable stock and add soy sauce, white pepper, and sesame oil.
• Add cornstarch mixture (optional) and raise heat until soup begins to slightly boil.
• Remove from heat and slowly drizzle the beaten egg over the top of the hot soup with one hand while stirring the soup (gently) with the other (the egg will cook when it comes into contact with the soup – another method is to drop small spoonfuls of egg into the soup instead of drizzling – this creates more of an “egg flower” effect).
• Add salt if necessary.
• Garnish with green onion and serve the soup for 2-4 people.

Some variations include rice wine or sake for the soup. While European version of egg drop soup recipe add garlic or parmesan cheese. The Chinese also love to garnished the soup with bean sprout and tofu.

Other Delicious Chinese Recipes

• Spinach Salad Orientale
• Vegetable Soup
• Thousand-Year-Old Egg
• Mandarin Pancake
• Bean Sprout Salad