Velvety Chicken Egg Drop Soup
Inspired by the delightful flavors from Nong Chin's in Marion, Illinois, this creamy and comforting Egg Drop Soup brings the essence of traditional Chinese cuisine to your kitchen. The rich chicken broth serves as a perfect canvas for the silky beaten egg and the freshness of scallions, creating a harmonious blend of textures and tastes. Perfect as a starter or a light meal, this recipe is sure to impress with its simplicity and depth of flavor. Dive into a bowl of nostalgia and warmth with every spoonful!
2
Servings
N/A
Calories
6
Ingredients
Ingredients
chicken broth
3 cups (homemade or store-bought)
salt
1/2 teaspoon (to taste)
cold water
2 tablespoons
cornstarch
1 tablespoon
egg
1 (slightly beaten)
scallion
1 (finely chopped, with tops)
Instructions
1
In a medium soup pot, bring the chicken broth to a rolling boil over medium-high heat.
2
Once boiling, stir in the salt until fully dissolved.
3
In a small bowl, mix the cold water and cornstarch until smooth; then carefully stir this mixture into the boiling broth.
4
Reduce the heat to low. Slowly pour a small amount of the hot broth into the slightly beaten egg while whisking it continuously to temper the egg. This prevents the egg from cooking too quickly and turning into clumps.
5
Once the egg mixture is well mixed, gradually pour it into the simmering broth, stirring gently and continuously to create ribbons of egg.
6
Continue to cook, stirring, for about 2-3 minutes, or until the soup thickens slightly and the egg is set, ensuring a velvety texture.
7
Ladle the soup into bowls and garnish with the finely chopped scallions. Serve warm and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Velvety Chicken Egg Drop Soup?
It is a creamy and comforting traditional Chinese starter made with chicken broth, silky beaten eggs, and fresh scallions.
How many servings does this recipe make?
This recipe is designed to serve 2 people.
What was the inspiration for this soup?
This recipe was inspired by the flavors from Nong Chin's in Marion, Illinois.
What are the primary ingredients needed?
The main ingredients are chicken broth, salt, cold water, cornstarch, one egg, and a scallion.
How do I prepare the egg for the soup?
The egg should be slightly beaten before being tempered and added to the broth.
What is the secret to creating egg ribbons?
Slowly pour the tempered egg into the simmering broth while stirring gently and continuously to create silky ribbons.
Can I use store-bought chicken broth?
Yes, you can use either homemade or store-bought chicken broth for this recipe.
Why is cornstarch used in this recipe?
Cornstarch is used as a thickening agent to give the soup its signature velvety texture.
How do I temper the egg?
Gradually pour a small amount of hot broth into the beaten egg while whisking continuously before adding the mixture to the pot.
Why is it important to temper the egg?
Tempering prevents the egg from cooking too quickly and turning into large clumps instead of smooth ribbons.
How long should I cook the soup after adding the egg?
Continue to cook and stir for about 2 to 3 minutes until the soup thickens and the egg is fully set.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe and a quick meal that is perfect for beginners.
What type of garnish is recommended?
The soup is garnished with one finely chopped scallion, including the green tops.
How much salt is required?
The recipe calls for 1/2 teaspoon of salt, but you can adjust it to your personal taste.
Can I substitute chicken broth with something else?
While chicken broth is standard, you can use vegetable broth if you prefer, though the flavor profile will change.
What is the texture of this egg drop soup?
The soup has a velvety, smooth, and slightly thickened texture.
Do I need to boil the broth?
Yes, you must bring the chicken broth to a rolling boil over medium-high heat at the start of the process.
Can I add ginger or garlic to this recipe?
While not in the basic recipe, many people enjoy adding fresh ginger or garlic to enhance the aromatic profile.
Is the soup served hot or cold?
This soup is best enjoyed when served warm immediately after cooking.
What equipment do I need?
You will need a medium soup pot, a small mixing bowl for the slurry, and a whisk or spoon.
Is this recipe vegetarian?
As written, it contains chicken broth and egg. You can make it vegetarian by substituting the chicken broth with vegetable broth.
Can I double this recipe?
Yes, the ingredients can easily be doubled to serve 4 people without changing the cooking method.
What kind of salt should I use?
Any standard table salt, sea salt, or kosher salt works well for this dish.
Do I use the green or white parts of the scallion?
The recipe suggests using the finely chopped scallion including the green tops for color and flavor.
How much cornstarch is used?
The recipe uses 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water.
Why use cold water for the cornstarch slurry?
Cold water is used because mixing cornstarch with hot water would cause it to clump instantly, preventing a smooth texture.
Is this a good comfort food option?
Yes, it is highly rated as a comfort food due to its warmth and nostalgia.
Can I add extra eggs for more protein?
Yes, adding an extra egg will result in more ribbons and a slightly thicker, heartier soup.
How much liquid is in the base of the soup?
The base consists of 3 cups of chicken broth.
What is the very first step in making this soup?
The first step is to bring the chicken broth to a rolling boil over medium-high heat.