Delicious Egg Drop Soup

Ingredients:

2 tablespoons cornstarch

6 cups low sodium chicken broth, vegetable broth, or chicken stock

1/2 tablespoon sesame oil

4 green onions chopped (white and green parts separated)

1 teaspoon ground ginger

1/4 teaspoon ground turmeric

1/4 teaspoon ground white pepper

1 tablespoon low sodium soy sauce

4 eggs lightly beaten

Instrucstios:

In a small bowl whisk together the cornstarch and 1 cup chicken broth; set it aside.

Heat sesame oil in a dutch oven or heavy stockpot over medium heat. Add the white parts of the green onion; cooking and stirring for 1 minute.

Add the ginger, turmeric, and white pepper; cooking and stirring for about 45 seconds. Pour in the remaining 5 cups of chicken broth and soy sauce.

Bring the mixture to a boil. Whisk in the cornstarch mixture that you set aside. Bring the pot to a low simmer and let it cook for about 5 minutes.

Pour the beaten eggs into a pastry bag or zipper lock storage bag and snip the corner creating just a very small hole. Move the bag over the pot gently pushing the eggs out of the bag while very slowly stirring the pot with a spoon using your other hand.

The key here is very slowly. Finally spoon the soup into bowls and garnish with the green parts of the scallions.

Notes:

Flavorful Broth Base: The soup features a flavorful broth infused with sesame oil, ginger, turmeric, and white pepper, creating a warm and aromatic base.

Thickening Technique: Cornstarch is used to thicken the soup, providing a silky texture without overpowering the delicate flavors.

Aromatics and Vegetables: Sautéed green onions, garlic, carrots, celery, and mushrooms contribute depth and texture to the soup.

Egg Ribbons Technique: Adding beaten eggs slowly and stirring gently creates delicate egg ribbons, a hallmark of egg drop soup.

Low-Sodium Soy Sauce: Low-sodium soy sauce adds umami and saltiness to the broth without making it overly salty.

Nutritious Ingredients: The soup is rich in protein from eggs and offers a balance of carbohydrates and healthy fats.

Customization Options: Provides suggestions for substitutions and additions like tofu or extra vegetables to suit personal preferences.

Simple Preparation: The recipe involves straightforward steps, making it accessible for home cooks of all skill levels.

Garnishing and Serving: Garnish with fresh green onions and serve with crusty bread or garlic butter for a complete meal experience.

Allergy-Friendly Adaptations: Offers alternatives for sesame oil and soy sauce for individuals with allergies or dietary restrictions.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

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Can I use regular soy sauce instead of low sodium soy sauce?

Yes, you can use regular soy sauce if you prefer.

Keep in mind that regular soy sauce is saltier than low-sodium soy sauce, so adjust the quantity to taste to avoid making the soup too salty.

What can I substitute for sesame oil if I don’t have any?

If you don’t have sesame oil, you can use other oils like vegetable oil or peanut oil as a substitute.

While it won’t have the same nutty flavor, it will work as a suitable replacement.

Can I use ground garlic instead of ground ginger?

While ginger and garlic have distinct flavors, you can use ground garlic if you prefer.

However, it will give the soup a different taste compared to the original recipe.

Adjust the quantity to your taste, as garlic can be stronger than ginger.

How can I make the egg ribbons in the soup more distinct?

To make the egg ribbons more distinct, ensure that you very slowly pour the beaten eggs into the simmering soup while gently stirring.

This slow and steady process will help create the classic egg ribbons seen in egg drop soup.

Can I add other ingredients like tofu or mushrooms to the soup?

Absolutely! Egg drop soup is versatile, and you can customize it with your favorite ingredients.

Tofu, mushrooms, bamboo shoots, or spinach are common additions that can enhance the flavor and texture of the soup.

Just add them after simmering the base soup and cook until they are heated through.

Can I use regular cornstarch instead of low sodium cornstarch?

Yes, you can use regular cornstarch if low sodium cornstarch is not available.

The main difference is the sodium content, and it won’t significantly affect the texture or taste of the soup.

Is there a substitute for sesame oil if I’m allergic to sesame seeds?

If you have a sesame allergy, you can substitute sesame oil with other oils like vegetable oil or canola oil.

While you won’t get the same sesame flavor, it will still work as a cooking oil.

Can I use ground turmeric instead of turmeric powder?

Yes, ground turmeric can be used as a substitute for turmeric powder in this recipe.

Just keep in mind that ground turmeric may have a stronger flavor, so adjust the quantity to your taste.

What’s the purpose of the turmeric in this soup?

Turmeric not only adds a subtle earthy flavor but also imparts a vibrant yellow color to the soup.

It’s commonly used in egg drop soup for its flavor and visual appeal.

Can I add vegetables or tofu to this egg drop soup?

Absolutely! Egg drop soup is versatile, and you can customize it with additional ingredients.

Vegetables like peas, carrots, spinach, or tofu cubes are popular choices.

Add them to the simmering soup and cook until they are heated through before adding the beaten eggs.