I'm a big fan of eggs. There's nothing better than starting off the day with a hefty plate of scrambled eggs. Although I get a little bit bored with the typical egg dishes! And I've been craving something a little bit more fun for breakfast. I'm not necessarily a big soup person because I like having something to bite into. But I do always like to toss an egg into soups, stews, and curries. Really, almost anything simmered on the stove could do with the addition of an egg or two cracked into it. Egg drop soup is the perfect dish to hit the spot. Not only because it's intended to have an egg in it, but also because it's a fun new dish to try out. As much as I like going back to my tried and true staples, it can get boring eating the same basic things over and over again. Egg drop soup isn't in my typical rotation!
This recipe is adapted from The Wok's of Life's Egg Drop Soup. I'm also getting into the ohh that actually looks good side of TikTok. So, I have to say that I watched vernahungrybanana and derekkchen a dozen times. Little snapshots of what things are supposed to look like are incredibly helpful when you only have a vague idea of what you're doing.
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Variations of Egg Drop Soup
I don't tend to make soup much, let alone soup with eggs much! Although I am a fan of both eggs and soups/stews/curries. Tofu also makes a great vegan substitute, especially since egg doesn't necessarily heat up again well. It's more one of those things that you want to add in right before serving.
You can use pre-prepared vegetable broth. If you'd like to create your own, though, add 3 carrots, 3 cloves garlic, and 3 green onions to a large pot with 8 cups of water. It can help to loosely chop the produce. Although you can add it whole.You can use any produce that you want. A lot of people keep the ends of produce in an airtight container in the refrigerator just to make broth. I tend to cook a lot of my vegetable scraps into pet food and don't have an abundance of freezer space. But this is also an option! Otherwise, add whatever produce you want to flavor the broth.If you want to do a meat version of this recipe, I'd recommend adding in chicken or beef bones and simmering on the longer side.
Simmer until reduced in half. This can take 1-3 hours, depending on how hot your stove simmers on.
Strain the produce out of the broth and return to the pot on the stove.
Cook Soup
Add vegetable broth to a large pot and bring to a simmer over medium heat.
In a small bowl, thoroughly mix the cornstarch and water together.The amount of cornstarch will determine the final consistency. Use more cornstarch for a thicker soup. Use less cornstarch for a thinner soup.
Drizzle the cornstarch slurry into the large pot of simmering water. Making sure to mix constantly into the broth.
Add Eggs
Lightly beat the eggs.
There are a couple of different ways to add eggs to the egg drop soup. You can rapidly stir the broth and then slowly drizzle the egg in (much like you would for poached eggs, only you want the egg to be stringy. Hence pouring it, instead of dropping an entire egg in).Alternatively, slowly pour the egg into the broth over a ladle or chopsticks. Either way, the goal is to produce "egg flowers," or swirls of eggs that are intermixed throughout the soup. You can add more at a time for a larger flower and less at a time for a smaller flower. Basically, tell everyone that what you ended up with is what you were going for and then adjust next time to personal taste!
Mix in a little sesame oil, salt, pepper, and green onions to serve.
This recipe is adapted from The Wok's of Life's Egg Drop Soup.
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