Sundaland Recipes

Eggdrop Soup is a delightful dish that originates from Chinese cuisine and holds a special place in the hearts of many food enthusiasts. With its humble yet comforting nature, this soup has become a beloved staple in Chinese culture and has also gained popularity in various other parts of the world. 
In traditional Chinese cuisine, the soup base is often made with a light chicken or vegetable broth. This provides a delicate and savory foundation for the dish. The broth is subtly seasoned with minced garlic and grated ginger, infusing the soup with their aromatic qualities. These flavors mingle beautifully, creating a harmony that serves as the backdrop for the star of the show - the eggs.The art of creating the signature egg ribbons in Eggdrop Soup is what truly sets it apart. Whisking the eggs and incorporating them into the soup is a delicate process. The trick is to pour the beaten eggs into the simmering broth slowly and continuously stir the soup to create those beautiful silky ribbons. This technique adds both texture and visual appeal to the dish. 

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By:Sundaland Recipes Team
Author:

Prep Time:10 Minutes
Cook Time:10 Minutes
Suitable:LowFat
Category:Sides
Origin:Chinese, Sundaland
Serving:2 Person
Tags:Simple, Qualities, Various

Nutrifacts:170 calories
  9 grams fat

Rating:3.3 

The key to making flavorful Eggdrop Soup lies in a delicate balance of ingredients and the art of egg preparation.

Furthermore, the addition of finely chopped green onions lends a touch of freshness and subtle onion flavor that complements the eggs and broth perfectly. A sprinkle of freshly ground black pepper adds depth, making each spoonful a delightful experience.

Ingredients:

• 4 cups chicken or vegetable broth
• 2 cloves of garlic, minced
• 1 teaspoon grated ginger
• 2 tablespoons soy sauce
• 2 green onions, finely chopped
• 3 large eggs, beaten
• Freshly ground black pepper, to taste

Instructions:

1. In a medium-sized saucepan, bring the chicken or vegetable broth to a gentle simmer over medium heat.
2. Add the minced garlic and grated ginger to the pot and let them infuse their flavors into the broth for about 2-3 minutes.
3. Stir in the soy sauce and half of the chopped green onions, reserving the rest for garnish.
4. Slowly drizzle the beaten eggs into the soup while gently stirring in a circular motion. The eggs should create silky ribbons as they cook.
5. Once the eggs are fully cooked within the soup (usually within a minute or so), remove the pot from the heat. Be careful not to overcook the eggs, as they should be tender and delicate.
6. Season with freshly ground black pepper to taste.
7. Ladle the Eggdrop Soup into bowls and garnish with the remaining chopped green onions.
8. Serve hot and enjoy the comforting flavors of this delightful soup!