Egg Drop Soup

Egg drop soup is a classic Chinese soup that is made with just a few simple ingredients. It is a light and refreshing soup that is perfect for a quick and easy meal. The key to making a good egg drop soup is to use fresh ingredients and to cook the eggs slowly so that they set into thin ribbons.

Egg drop soup is thought to have originated in China during the Qing dynasty. The soup was originally made with duck eggs, but chicken eggs are now more commonly used. Egg drop soup is a popular street food in China and is often served as a breakfast or lunch dish. It is also a popular soup to serve at Chinese New Year.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 4 cups chicken broth
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup chopped carrots
• 1/4 cup chopped green onions
• 2 large eggs, beaten
• 1 tablespoon soy sauce
• 1/2 teaspoon ground black pepper

Instructions

1. Bring the chicken broth to a boil in a large pot or Dutch oven.
2. Add the onion, celery, carrots, and green onions and cook until the vegetables are softened, about 5 minutes.
3. Slowly pour the beaten eggs into the soup, stirring constantly. Cook until the eggs are set, about 1 minute.
4. Stir in the soy sauce and black pepper.
5. Serve immediately.

Why It Works

• Using fresh ingredients will give the soup the best flavor.
• Cooking the eggs slowly will help them to set into thin ribbons.
• Adding soy sauce and black pepper will give the soup a savory flavor.