Quick and Easy Egg Drop Soup (蛋花汤 Dan Hua Tang)
Cozy Up with Quick and Easy Egg Drop Soup!
Looking for a comforting and flavorful soup that comes together in just 10 minutes? Look no further! This Quick and Easy Egg Drop Soup is a classic for a reason – it’s incredibly satisfying, surprisingly simple to make, and perfect for a weeknight meal or a cozy weekend.
This isn’t just about speed, though. We’ve focused on maximizing flavor with a few key tips. Using chicken stock (or vegetable stock for a vegetarian option) really elevates the umami, creating a depth of flavor you’ll love. The key to those beautiful, delicate egg ribbons? A gentle drizzle and constant stirring!
Why You’ll Love This Recipe:
- Fast & Easy: Ready in under 15 minutes!
- Comfort Food: Warm, soothing, and perfect for any time of year.
- Customizable: Easily adjust the seasoning and add-ins to your liking.
- Budget-Friendly: Uses simple, readily available ingredients.
Tips for the Perfect Egg Drop Soup:
- The Slurry is Key: Make sure your tapioca starch (or cornstarch) is fully dissolved in water before adding it to the boiling stock. This prevents clumps.
- Gentle Drizzle: Pour the egg mixture in a slow and steady stream while stirring. This creates those delicate ribbons, not scrambled eggs!
- Don’t Overcook: Once the eggs are cooked through, serve immediately. The soup will continue to thicken as it sits.
- Spice it Up: Add a dash of white pepper, a sprinkle of sesame oil, or a pinch of red pepper flakes for extra flavor.
Frequently Asked Questions:
Q: Can I use cornstarch instead of tapioca starch?
A: Yes, you can! Cornstarch has a bit more sticking power, so reduce the amount to 1 teaspoon if using.
Q: Can I add vegetables to this soup?
A: Absolutely! Sliced mushrooms, spinach, or shredded carrots would be delicious additions. Add them to the boiling stock before adding the starch slurry.
Q: Can I make this soup ahead of time?
A: Egg drop soup is best served immediately. The egg ribbons tend to break down and the soup can become too thick if stored.
Q: What kind of stock should I use?
A: Chicken stock provides the most authentic flavor, but vegetable stock works great for a vegetarian option. You can even use water in a pinch, but the flavor won’t be as rich.
Enjoy this comforting and easy soup – it’s sure to become a family favorite!
Quick and Easy Egg Drop Soup
Ingredients
- 4 cups Chicken Stock or Water Use chicken stock for more umami flavor. Vegetable stock for vegetarian option.
- 2 large Eggs
- 1 tablespoon Tapioca Starch or Cornstarch Cornstarch has more sticking power, reduce to 1 tsp if using.
- 1 tablespoon Green Onions Chopped, for garnish
- to taste Salt
Instructions
- Bring 4 cups of chicken stock or water to a boil in a medium saucepan.
- In a small bowl, whisk together 1 tablespoon of tapioca starch (or cornstarch) with 2 tablespoons of cold water to create a slurry.
- Slowly pour the starch slurry into the boiling stock, stirring constantly. This will thicken the soup slightly.
- In a separate bowl, whisk the 2 large eggs lightly.
- Slowly drizzle the whisked eggs into the boiling soup while stirring gently in a circular motion. This will create the egg ribbons.
- Season with salt to taste.
- Garnish with chopped green onions and serve immediately.
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