Egg Drop Soup
Egg Drop Soup is usually a thick and viscous chicken based soup, rich with ginger and a white pepper overcast. It's also often very subtle and almost bland. Interestingly, the blander ... the better! You should really taste the strands of egg, and not let the ginger, soy, sesame or white pepper get in the way.
I don't eat like that.
Even though I know Egg Drop Soup should be mellow, I tend to make mine with some punch. You can tweak the following ingredients to suit your own tastes.
Great on a cold day, or any day with the sniffles!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Servings: 8 Servings
- 4 cups chicken stock or broth
- 2 tbsp fresh ginger grated
- 1/4 cup soy sauce
- 2 tbsp sesame seeds toasted
- 1/4 tsp guar gum
- 1/4 tsp xanthan gum
- 2 large whole eggs beaten
- 4 whole green onions (scallions) cut into thin rings (or whole cilantro leaves ... which is my personal preference)
- 2 tbsp hot sesame oil
- salt and ground white pepper to taste
Bring the chicken broth, ginger and soy sauce to a simmer. Allow to simmer over low heat for about 20 minutes.
In a small bowl, mix together the sesame seeds, guar gum and xanthan gums.
Quickly whisk the sesame seeds and gums into the soup base. Allow to simmer for a further 10 minutes.
Turn the heat off on the soup. Stir it slowly and deliberately into a clockwise fashion. The soup will move in a circle around the pot.
Slowly pour the eggs into the deliberately swirling soup. Egg ribbons will form in the slightly thickened soup.
Add the fresh green onions to the soup and season with salt and white pepper.
Divide the soup into 8 soup bowls and garnish with hot sesame oil.
Serving: 8g | Calories: 84.025kcal | Carbohydrates: 3.3975g | Protein: 3.84125g | Fat: 6.33625g | Fiber: 0.99125g