Egg drop soup originated in China and is one of the most popular Chinese soups. This soup has its origins in the Szechuan province in northern China.
Although it seems to be similar to its western counterpart, there is enough difference between the two to warrant further research. Egg drop soup is also known as dumpling soup, which may be confusing since the term ‘dumpling’ is derived from the Chinese word for ‘wing’. It is typically a thick soup, rich with vegetables, tofu, and chicken.
Egg Drop Soup is a traditional Chinese soup of soupy wispy egg noodles in rich flavored broth. Typically, ingredients like scallions, white or black pepper, finely chopped onion, and finely chopped vegetables are all used in the creation of this Chinese inspired soup.
The base of the soup is typically made with chicken stock (sometimes called chicken bouillon), noodles, mushrooms or other vegetables depending on taste. The variety of soup that you serve can depend on your availability of ingredients and the time it takes to prepare. Egg Drop Soup is very easy to make and if you do not have time cooking, is a great option for a quick meal during the week.
Egg drop soup has long been a favorite when it comes to Chinese cooking. This soup has a velvety texture with a bit of a tang to it, and its flavor is very similar to egg yolks. The secret to this soup’s popularity has to do with the versatility of this dish. It can be adapted to all kinds of palettes, and is always a welcome addition to your Asian kitchen. Because of its universal appeal, there are many different variations of this recipe that can be found from cookbooks to on-line resources.
Egg Drop SoupCourse: BreakfastCuisine: AmericanDifficulty: Easy
This warm and comforting Egg Drop Soup recipe is a classic Asian dish that’s filled with silky egg ribbons in a thickened broth that’s quick to prepare and tastes great!
4.5 cups chicken broth, divided
2 tbsp corn starch
1 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp salt
2 green onions, chopped into 1 inch pieces
1 cup corn, peas and carrots, frozen blend
3 large eggs
1/8 tsp black pepper
- Garnish (optional):
5 wonton wrappers, stacked and cut into 1/2 inch strips + oil for frying
1 tbsp diced green onions
- Combine 4 cups of broth, ginger, garlic, salt and green onion pieces in a pot and bring to a boil for a few minutes to flavor the broth. Remove the green onions with a slotted spoon and discard.
- Add the frozen corn, peas and carrots; return to a boil.
- In a separate small bowl combine the remaining 1/2 cup broth with the corn starch and stir till no more clumps. Slowly dissolve into the soup. Let cook for a few minutes until it starts to thicken.
- Whisk the eggs in a measuring cup then slowly stream them into the soup while slowly stirring the soup in a clockwise rotation. Season with black pepper.
- For the wonton strips:
- Heat a small amount of oil (about 1 inch deep in a small pot) to medium high. Once hot add a few wonton strips and fry until golden brown, about 30-45 seconds. Remove from oil with slotted spoon to a paper towel lined plate.
- Serve the soup with wonton strips and diced green onions. Enjoy!
Reference : iwashyoudry.