Egg Drop Soup
Chinese food is my number one. Always has been, always will be. However I find it SO tough to make it at home. It just doesn’t always have that same comfort and flavor that the restaurants have, often time that is the MSG speaking to me. But with this soup I found that comfort and even a better flavor than the beloved egg drop soup I normally get. Fresh flavorings go a long way my friends!
Seriously, I was thrilled when this was a hit! Not gonna lie, I could totally eat a whole pot of this soup. But I digress, check out the recipe for the best not-restaurant-style egg drop soup.
HERE’S THE RECIPE:
Yield: 4 Servings
Prep Time: 5 min
Total time: 15 min
Ingredients:
- 4 cups Chicken Stock
- 1 tbsp flour
- 1 tbsp Soy Sauce
- 1 tsp Sesame Oil
- Ginger 1-inch piece, grated
- Garlic 2 cloves, grated
- Pepper to taste
- 2 eggs, whisked
- Chopped Green Onion garnish (optional)
Directions:
- 1. Add chicken stock to a small-medium saucepan. Whisk in flour, soy sauce, sesame oil, ginger, garlic and pepper. Bring to a boil.
- 2. Reduce to a low simmer. While drizzling eggs into the mixture, whisk the broth. Strings of egg will form.
- 3. Serve warm with or without chopped green onion. Serve immediately.
NOTES:
If you are someone who is avoiding soy or not wanting to use it you can also use liquid aminos or coconut aminos in place of soy sauce. You can also use powdered garlic and ginger (3:1 ratio, every 3 tbsp fresh = 1 tbsp dried), but the fresh brings a bit more flavor in my opinion.
If you would want to make this a vegetarian dish you can absolutely replace the chicken stock with a vegetable stock. It may taste slightly different and not have that well-known egg drop yellow color, but I am sure delicious nonetheless!
I would suggest making this dish fresh and eating it right away. It can be held in the fridge for a day or two but it is so easy to make and tastes so much better fresh I would suggest sticking with the fresh version if that is a possibility.
Hope you enjoy!