Egg Drop Soup for the Soul
Comforting Egg Drop Soup will cure any mood!
Egg Drop Soup is a staple at Chinese Restaurants, yet I rarely eat there. I always take the corn or chicken soup. However, whenever I feel a bit under the weather and don’t feel like making a chicken soup from scratch, this is my go-to soup. It’s packed with egg ribbons, seasoned with sesame oil and soy sauce. You can definitely upgrade your Egg Drop Soup by adding pieces of cooked chicken, crunchy vegetables or tomatoes to make it a wholesome meal.
Hope you enjoy this soup too!
Egg Drop Soup for the Soul
- Prep: 5 min
- Total: 15 min
Vegetables
Ingredients
- 750 ml water (or chicken/veggie stock)
- 1 chicken/veggie stock cube
- 2 free ranged eggs
- 2 tbsp corn flour mixed with 3 tbsp cold water
- 1 tsp of soy sauce
- ½ tsp of sesame oil
- salt & pepper to taste
For garnish:
- spring onions
- fresh cracked pepper
Instructions
1. Add water and the chicken stock cube (or just use fresh chicken stock) to a pan. Let it come to a boil and then whisk the corn flour + water mixture. The soup will quickly thicken.
2. Then whisk your eggs and make a vortex in your soup. Add the whisked eggs and stir at the same time. You’ll see that thin egg ribbons will surface.
3. Season the Egg Drop Soup with sesame oil, soy sauce and salt & pepper. Serve hot and garnish with spring onions!
TIP:
- If you want a more yellowy egg yolk add a sprinkle of Turmeric to your whisked eggs.
- Add pieces of cooked chicken to your soup or crunchy veggies.
If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!