You travel to a bunch of Chinese restaurants, but can’t seem to find one that makes good egg drop soup. It’s all right, but could be better. Doesn’t have the right spice blend, or too much egg, or not enough soy sauce. Through all his experimenting, Phillip Wiglesworth thinks he’s finally figured out how to make your egg drop soup taste better than ever!
How to make Egg Drop Soup
Egg drop soup is incredibly easy to make! The soup contains five main ingredients, plus a few extra things to enhance the flavor profile. The chicken stock, soy sauce and sesame oil form the broth, while the egg forms the “noodles.” All the rest are spices, which you can experiment with to decide what you like.
If you like having more “noodles” in your egg drop soup, Phillip Wiglesworth recommends increasing the number of eggs in the recipe. To counter the egg-y taste, you can add a bit more broth, or up the spices a bit until you find a balance.
The beautiful thing about this recipe is the short amount of time it takes. With just a few simple ingredients, you can whip up a warm soup on a cold day. You can serve it as an appetizer before your main course, or you could serve it all by itself!
A few tips…
First, when making recipes with very few ingredients, do not skimp on ingredients. Get the best quality stock, eggs, oils, and spices you can afford.
Second, if you happen to be vegetarian, you can easily swap vegetable stock for the chicken.
Third, don’t be afraid to experiment with a few things. Try different spices, like garlic salt or ginger. Maybe add in a few of your vegetables, like carrots or peas or corn. Whatever floats your boat! Take some risks, and see what you like!
Just like the Chinese restaurant's, but better!
- 1 cup chicken broth
- 1/4 tsp soy sauce (low sodium)
- 1/4 tsp sesame oil
- 1 egg beaten
- 1 tsp fresh chives chopped
- 1 tsp cornstarch (optional)
- 2 tsp water (optional)
- 1/8 tsp salt (optional)
- 1/2 tsp ground white pepper (optional)
- 1 drop yellow food coloring (optional)
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In a small saucepan, combine the chicken brother, soy sauce, and sesame oil. Bring to a boil.
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Stir together water and cornstarch until cornstarch dissolves completely. Add mixture to the boiling broth.
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Stir broth gently while adding beaten egg and yellow food coloring. Season with chives, salt, and pepper before serving.
