How to Make Egg Drop Soup
You won't be dialing for take-out once you master how to make egg drop soup. The dish has become a staple in Chinese restaurants across America, but it's easy and inexpensive to make at home. The finishing ingredient--egg--is added at the end of the cooking process. Beaten eggs are slowly poured in the hot soup while the broth is constantly stirred in a circular motion, creating long, thin strands of cooked egg. It's important the egg isn't poured too quickly or the cooked bits will be too large. Cornstarch is added to the soup as a thickening agent. In the cooking world, when water and starch are combined and stirred into another liquid, it is known as a slurry. Arrowroot can also be used as the starch, though it's not as common. While egg drop soup is often referenced in Chinese cuisine, other cultures have similar soups. In Italy, "stracciatella" is made with eggs and Parmesan cheese; in France, eggs are added to thicken a garlic soup known as "le tourin"; and in Greece they have "avgolemono," a lemony broth with strands of egg.
-Hey everybody. It's Chef Lovely, and today we are gonna make an egg drop soup with chicken and noodles. So, here are the ingredients: 4 cups low sodium chicken broth; 3 tablespoons low sodium soy sauce; 3 garlic cloves that has been smashed; 1-1/2 teaspoons of ground ginger; 4 ounces wide rice nodules or Pad Thai Noodles that are broken into 3-inch pieces, today, we're gonna use our Pad Thai noodles; 2 tablespoons of cornstarch; 2 eggs that are lightly beaten; 1-1/2 cups of cooked shredded chicken; 3 scallions that are thinly sliced, that's optional, but of course today, Chef Lovely, I'm gonna use those green onions. Okay, so let's get started. First things first. We're gonna take our water. This is 1-1/2 cups, and we're gonna pour this into our pot. Now, our pot is already getting nice and hot for us. Here is our chicken broth. We're gonna add that in next. So, as you can see, we're building great layers of flavor with soup. We're also gonna add in some soy sauce, which is a nice deep salty flavor that's gonna add the soup, and I have 3 garlic cloves, getting that just simply smash, and I have also taken off the outer shell here. We're gonna [unk] this out just a little bit later. So, we're only interested in getting the nice garlic flavor. And I also have some ginger here. We're gonna add that in. We're just gonna have a nice kind of warm bite to our soup. So, I'm gonna give this a stir, and we are gonna let this cooked for about 10 minutes, so all of these flavors come together, and then we'll be ready to add in our other ingredients. So, in a few minutes, we're gonna come back, and I'm gonna show you how we're gonna finish this delicious soup. So, we have our soy mixture in here with our broth and our water. This has been cooking for about 10 minutes with our garlic cloves. So, as you can imagine, this is just full of so much delicious and rich flavor. I have taken our garlic cloves because they have done their job. It's infused with beautiful garlic flavor in here. So, now, our next step, we're gonna add in our noodles here. We're gonna drop those in, [unk] that. We're gonna give it a quick stir, and we're gonna let this cook for about 4 minutes. So, it doesn't take long at all. These noodles are gonna absorb all that flavor, and it's gonna add a delicious texture to our soup as well. So, while these are cooking in our delicious broth here, I have our cornstarch and our water. So, what we're doing, we're making something called a slurry. So, by adding these 2 together, it's gonna thicken up our soup. So, I'm gonna just drop in a little bit, give it a really good whisk here with my fork and wanna make sure that it's completely dissolved because we don't wanna any clumps in our soup here. Let's go ahead and add the remaining cornstarch. If you don't have cornstarch, flour is also a substitute that you can use right at home. You will get the same results, fantastic. So, there we go. This is done. So, let me check back over here to my noodles, give it one more good stir here. Make sure that they are separated, and that they each have their own little space to kind of cook here. So, it's nice to have a really big pot that's gonna really help cook these noodles even quicker. Okay, so, here's the chef Lovely tip. Take your time when you're adding in your slurry here. Corn starch and water has a mind of it's own. If you add it too quickly, it made clump on you, and that's not what you want, okay? So, we're gonna add in a little bit stir, stir, and then we're gonna go back and do it again. So, here we go, gonna some in, and we're gonna give it a nice stir just like that. And right before your eyes, you're gonna see that our soup is going to thicken of course. It is gonna be fantastic. So, here we go, here's little it more, great. So, I'm gonna keep on stirring again to make sure that it doesn't cook clump up on us and make sure that it's very nice and smooth. There we go. The next thing we're gonna do, we're gonna add in our beaten eggs. Now, this is the same process that we just did with out cornstarch and water mixture. We're gonna slowly add this in, but here's the trick, do not stop stirring. I want you to continue to move your wooden spoon in a circular motion so that our egg is low and cooked in our hot broth, okay? So, here we go. I'm gonna start stirring first. I'm gonna get my broth and noodles all moving in the same direction, and we're gonna go where we slowly pour. Then, we're gonna add in our eggs, and we're not gonna stop stirring, okay. So, here we go, here's little more, take your time with it, keep in stirring just like that. Sounds hard, but it's actually really, really easy. No, we're gonna add in our chicken, and this chicken is all ready cooked, so only thing we're looking to do is to heat up that chicken. Okay, it gets nice and more, and last but not the least, we're gonna add in some scallion, green onions. I'm gonna add half in and I'm gonna save some for garnish causing our food to look really good. Let stir some of this up. Absolutely delicious, warm, comforting, great strong flavors with the garlic, with ginger, the soy, and we have the light onion flavor from scallions in here. So, enjoy this bowl of egg drop soup of chicken and noodles.
What You'll Need
- 4 cups low-sodium chicken broth
- 1 1/2 cups water
- 3 tablespoons low-sodium soy sauce
- 3 garlic cloves, smashed
- 1 1/2 teaspoons ground ginger
- 4 ounces wide rice noodles or pad thai noodles, broken into 3-inch pieces
- 2 tablespoons cornstarch
- 2 eggs, lightly beaten
- 1 1/2 cups cooked, shredded chicken
- 3 scallions, thinly sliced (optional)
Step By Step
Bring the broth, water, soy sauce, garlic and ginger to a boil over medium-high heat in a medium-size saucepan. Reduce heat to medium and cook broth mixture for 10 minutes.
Remove the garlic cloves with a slotted spoon and add noodles to pot; cook for 4 minutes or until tender.
Meanwhile, stir together the cornstarch and 2 tablespoons water in a small bowl; whisk into broth and cook for 1 minute or until thickened.
Stir the soup so it is moving in a circular direction. Pour in the beaten eggs in a slow, steady stream. Stir in chicken and garnish with scallions, if desired. Serve immediately.
Per Serving: cal. (kcal) 155, Fat, total (g) 2, chol. (mg) 96, sat. fat (g) 1, carb. (g) 18, fiber (g) 0, pro. (g) 14, sodium (mg) 644, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet