Egg Drop Soup with Chicken and Noodles: Make the Takeout
Silky, delicate, and warming, egg drop soup is one of our favorite starters when we order Chinese takeout. It’s a cinch to make (easily cooked from start to finish in just 30 minutes), and with the addition of shredded chicken (a great way to use leftovers) and noodles, it morphs from no-fuss first course to a sensational meal in itself.
This Egg Drop Soup with Chicken and Noodles is fragrant with a touch of ginger, garlic, and scallions, and by using rice noodles or pad thai noodles, it retains the traditional lightness key to the dish.
The literal meaning of the Chinese words for egg drop soup is “egg flower soup,” which comes from the way the egg, when whisked into the hot broth, becomes petal-like and wispy. So how to make your egg drop soup like a delicate flower and not a a stringy mess? Chinese cook Irene Kuo, in her classic book, The Key to Chinese Cooking, recommends two things: adding a teaspoon of vegetable oil to the egg mixture, which helps the eggs “congeal and float into silky petals as soft as roses.” Her second tip is to keep the heat at the lowest level while stirring the cornstarch mixture “ever so slowly” into the pot, so it won’t lump. Low and slow is the way to go with egg drop.
If you want to experiment with even more varieties of this delicious soup, try this equally-fit-for-a-main-dish Shrimp Egg Drop Soup, with the added bonus of carrots and mushrooms to the mix. Or how about a Spinach Egg Drop Soup, to get your greens and protein in the same hearty bowl?
Try these Asian soup recipes for bowls and bowls of deliciousness!