Quick Egg Drop Soup Recipe

Prepare to embark on a journey into the heart of Asian cuisine with our Egg Drop Soup recipe. This elegant yet simple dish is a celebration of delicate flavors and silky textures. In this recipe for four, you’ll create a comforting and nourishing broth filled with gently cooked, wispy ribbons of beaten eggs. Whether you’re seeking a soul-soothing appetizer or a light, quick meal, this Egg Drop Soup is the perfect choice. So, let’s dive into the world of culinary simplicity, where elegance meets taste.

Table of Contents

Ingredients:

4 cups chicken or vegetable broth
2 green onions, thinly sliced
2 slices of fresh ginger
2 cloves garlic, minced
1 tablespoon soy sauce
1/2 teaspoon sesame oil
Salt and white pepper to taste
2 large eggs, beaten
1/4 cup frozen or fresh corn kernels
1/4 cup frozen or fresh green peas
1/4 cup diced carrots
1/4 cup diced mushrooms
Fresh cilantro leaves for garnish (optional)

Instructions:

Step 1: Prepare Broth

In a pot, combine the chicken or vegetable broth, sliced green onions, ginger slices, and minced garlic.
Bring the mixture to a simmer and let it cook for about 10-15 minutes to infuse the flavors. Remove the ginger slices.

Step 2: Season the Broth

Stir in the soy sauce and sesame oil. Season the broth with salt and white pepper to taste.

Step 3: Add Vegetables

Toss in the corn kernels, green peas, diced carrots, and mushrooms.
Let the soup simmer for another 5-7 minutes, or until the vegetables are tender.

Step 4: Create Egg Ribbons

Slowly pour the beaten eggs into the simmering soup while stirring gently in one direction. This will create delicate ribbons of cooked egg.

Step 5: Serve and Garnish

Ladle the hot Egg Drop Soup into bowls.
Garnish with fresh cilantro leaves if desired.

Your Egg Drop Soup is now ready to be enjoyed. It’s a culinary masterpiece of simplicity and flavor, perfect for sharing with friends or as a soothing appetizer.

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