Super Simple and Delicious Egg Drop Soup Recipe
Quick and Comforting Egg Drop Soup
Here’s how to make a simple and satisfying egg drop soup. Perfect for a quick meal!
Main Ingredients
- 1/2 medium onion
- 1/4 carrot
- 1/3 stalk green onion
Cooking Instructions
Step 1
First, prepare the vegetables. Peel the onion and carrot and slice them into thin julienne strips. Wash the green onion and slice it diagonally, focusing on the white part. This ensures even cooking and better flavor distribution.
Step 2
Crack the eggs into a bowl and whisk them thoroughly until the yolks and whites are well combined. Try to avoid creating too much foam; a gentle whisk is best. For an even smoother texture, you can strain the beaten eggs through a sieve.
Step 3
The cornstarch slurry is key to achieving the perfect consistency. In a small bowl, mix 1.5 Tbsp of cornstarch (potato or regular cornstarch) with 1.5 Tbsp of water. Stir until completely dissolved and smooth. You can gradually add this to the simmering soup to adjust the thickness.
Step 4
Heat 2 Tbsp of cooking oil in a frying pan or pot over medium heat. Once the oil is warm, add the sliced green onions and sauté for about 1 minute until fragrant. This step creates a delicious aromatic base for the soup.
Step 5
Add the julienned carrots and onions to the pan and stir-fry for another 2-3 minutes until the vegetables are slightly softened and translucent. Then, add 1 Tbsp of soy sauce and 1 Tbsp of oyster sauce. Stir well to coat the vegetables and cook for another minute to infuse the flavors.
Step 6
Pour in 200ml of water and bring it to a boil. Once the soup is simmering, slowly drizzle the beaten eggs into the pot along the edge of a ladle. Let the eggs set slightly without stirring. Once the egg is mostly cooked, gently break it apart with chopsticks or a spoon to create delicate ribbons. Finally, gradually add the cornstarch slurry while stirring continuously until the soup reaches your desired thickness. Be careful not to overcook, as the eggs can become rubbery.
