Chinese Takeout Egg Drop Soup Secrets Revealed

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: vegetable broth

Lower sodium option for health; vegetable broth can be more economical.

eggs

🥗Healthier: egg whites

💰Cheaper: tofu

Egg whites reduce cholesterol; tofu is a budget-friendly protein alternative.

Heat 1 liter of water in a small to medium pot until lightly simmering.

Add the appropriate amount of chicken bouillon to the simmering water and stir to dissolve.

Lower the heat and taste the broth, adjusting seasoning as needed.

Add 1.5 teaspoons of kosher salt, 1/8 teaspoon of white pepper, 1 teaspoon of MSG, 1/4 teaspoon of sugar, and 2-3 drops of toasted sesame oil to the broth.

Stir the broth and taste again, adjusting seasoning as necessary.

To thicken the broth, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl until it becomes a liquid.

Bring the seasoned broth back to a simmer, stir to ensure the cornstarch hasn't settled, then slowly drizzle the slurry into the broth while stirring.

Let the broth simmer for a couple of minutes until it has a bit of body.

Beat 2 eggs in a bowl until homogeneous, adding a splash of water to lighten them.

Bring the broth back to a light simmer, ensuring it is not boiling.

Gently stir the broth in one direction and slowly pour the beaten eggs into the broth in a thin stream.

Let the eggs lightly simmer for 1-2 minutes to ensure they are thoroughly cooked.

Taste the soup and adjust the seasoning as needed.

Add sliced green onion to finish and stir them in.

For color, add turmeric or yellow food dye before streaming in the eggs if desired.

If adding vegetables, toss them in before the seasoning and cornstarch, simmer until done, then continue with the steps outlined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens