Egg Drop Soup Recipe
Introduction
Egg drop soup is a comforting and simple dish that comes together quickly with just a few ingredients. This light, flavorful soup features delicate ribbons of egg in a savory broth, enhanced with fresh vegetables and mild seasonings. Perfect for a quick lunch or a starter to any meal.
Ingredients
- 2 large eggs
- 6 cups low-sodium chicken stock
- 1/2 cup scallions, chopped
- 1/4 cup fresh baby spinach
- 4 shiitake mushrooms, sliced
- 1 teaspoon low-sodium soy sauce
- 1/8 teaspoon ground white pepper
Instructions
- Step 1: In a medium saucepan, bring the chicken stock to a simmer over medium heat.
- Step 2: Add 6 tablespoons of scallions, the baby spinach, shiitake mushrooms, soy sauce, and white pepper to the broth. Return to a low simmer and cook for 3 minutes until the vegetables soften.
- Step 3: Using a fork, stir the soup gently and slowly pour in the eggs in a steady stream. Continue stirring to create thin egg ribbons, cooking for about 1 minute until the eggs are set.
- Step 4: Remove the saucepan from heat to prevent overcooking the eggs.
- Step 5: Ladle the soup into bowls and garnish with the remaining scallions.
- Step 6: Season with salt to taste and serve immediately for the best flavor.
Tips & Variations
- For a vegetarian version, substitute the chicken stock with vegetable broth and omit the soy sauce if preferred.
- Add a pinch of grated ginger to the broth for a warming spice note.
- Use arugula instead of spinach for a peppery twist.
- Whisk the eggs before adding for smoother, more uniform ribbons.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the eggs and causing them to become rubbery. It’s best enjoyed fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of mushrooms?
Yes, feel free to substitute shiitake mushrooms with button, cremini, or oyster mushrooms depending on your preference or what you have on hand.
How do I prevent the eggs from clumping together?
Slowly drizzle the beaten eggs into the simmering broth while stirring gently with a fork or chopsticks. This creates thin ribbons of egg instead of clumps.
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Egg Drop Soup Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Low Sodium
Description
This classic Egg Drop Soup is a light and comforting Chinese soup featuring silky egg ribbons in a savory broth enriched with mushrooms, spinach, and scallions. It’s quick to make and perfect as an appetizer or a light meal.
Ingredients
Soup Base
- 6 cups Low-Sodium Chicken Stock
- 1 teaspoon Low-Sodium Soy Sauce
- 1/8 teaspoon Ground White Pepper
Vegetables and Add-ins
- 1/2 cup Scallion (divided)
- 1/4 cup Fresh Baby Spinach
- 4 Shiitake Mushrooms
Egg Mixture
- 2 Large Eggs
Instructions
- Heat the Broth: In a medium saucepan, bring the low-sodium chicken stock to a simmer over medium heat, ensuring it does not reach a full boil.
- Add Vegetables and Seasonings: Add 6 tablespoons (1/2 cup) of sliced scallions, the fresh baby spinach, shiitake mushrooms (sliced or whole, depending on preference), low-sodium soy sauce, and ground white pepper. Return the mixture to a gentle simmer and cook for 3 minutes to meld the flavors and soften the vegetables.
- Create Egg Ribbons: Beat the two large eggs lightly with a fork. Slowly pour the eggs in a steady stream into the simmering broth while stirring gently with a fork or chopsticks. This motion helps to form delicate shreds or ribbons of cooked egg. Continue cooking for about 1 minute until the egg is fully set.
- Remove from Heat: Take the saucepan off the heat to prevent overcooking the eggs.
- Serve and Garnish: Ladle the soup into bowls and garnish with the remaining scallion slices for added freshness and crunch.
- Season to Taste: Add salt as needed according to your preference and serve the soup immediately while warm.
Notes
- If shiitake mushrooms are not available, substitute with cremini or button mushrooms.
- You can use arugula in place of baby spinach for a peppery flavor twist.
- For a vegetarian version, use vegetable broth instead of chicken stock.
- Be careful when adding the eggs to create thin ribbons rather than large clumps; stir gently and steadily.
- This soup is best enjoyed fresh to retain the silky texture of the egg ribbons.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Keywords: Egg Drop Soup, Chinese Soup, Easy Soup Recipe, Healthy Soup, Egg Soup, Quick Soup
