Nourishing Body, Mind, & Spirit
Egg Drop Soup
Servings: 2
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes
Equipment Needed:
Measuring Utensils, Pot, Fork (OR) Chopstick, Ladle, Bowl
Ingredients:
Base:
1 cup vegetable broth OR water
¼ teaspoon sesame oil
¼ teaspoon turmeric
⅛ teaspoon white pepper
Slurry:
1 ½ tablespoons cornstarch
1 cup vegetable broth OR water
Other:
1 scrambled egg
Liquid aminos, to taste
Green onions and/or wontons for topping
Directions:
In a pot, bring the base ingredients (broth, sesame oil, turmeric, and white pepper) to a boil.
Slurry Timing: In a separate bowl, make the cornstarch slurry. Lower the heat slightly and add the slurry. This prevents the starch from breaking down and keeps the soup smooth. Stir well and let it simmer gently until the soup thickens.
Egg Drizzling Technique: Before adding the egg, make sure the soup is at a gentle simmer. Stir the soup in one direction to create a slow whirlpool, then drizzle the beaten egg in a thin, steady stream while continuing to stir gently with a fork or chopsticks. This creates delicate, wispy egg ribbons rather than clumps.
Optional Step: For even finer ribbons, beat the eggs with a tablespoon of water before drizzling. This lightens the mixture, helping it spread more evenly in the hot broth.
Once the soup thickens to your desired consistency, remove from heat and stir in liquid aminos to taste.
Garnish with green onions and/or wontons. Serve immediately and enjoy!
DID YOU KNOW?
A typical ratio for egg to water in egg drop soup is 1 egg to 2 cups of broth (or water); meaning for every egg, you would use roughly 2 cups of broth, creating a delicate "egg drop" effect without overwhelming the soup with too much egg.
Key points to remember:
Don't overmix: When adding the beaten egg to the broiling broth, gently drizzle it in while stirring minimally to acheive long, thin egg ribbons instead of scrambled egg pieces.
Don't add too much liquid: The amount of liquid in the soup base can affect its consitency. More liquid will make a runnier soup, while less liquid will make a thicker soup.