Ingredients:
- 4 cups chicken broth
- 3 large eggs
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon sesame oil
- 2 tablespoons cornstarch
- 3 tablespoons water
- 2 green onions, thinly sliced
- Salt to taste
Directions:
- In a saucepan, heat the chicken broth over medium-high heat until it simmers.
- In a small bowl, whisk together cornstarch and water to create a smooth mixture for thickening the soup.
- In another bowl, beat eggs, ground white pepper, and sesame oil until well combined.
- Gradually pour the egg mixture into the simmering broth while stirring gently to create delicate ribbons.
- Blanch green onions in boiling water for 30 seconds to remove their sharpness. Drain and set aside.
- Stir the cornstarch mixture and add it to the soup, stirring continuously until slightly thickened.
- Adjust the seasoning with salt, ladle the soup into bowls, garnish with blanched green onions, and serve hot.
FAQs:
- Can I use vegetable broth instead of chicken broth?
- Yes, you can substitute vegetable broth for a vegetarian version of Egg Drop Soup.
- Can I add other vegetables to the soup?
- Absolutely! Some popular additions include diced mushrooms, shredded carrots, or baby spinach.
- How do I store leftover Egg Drop Soup?
- Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove.
Conclusion:
In conclusion, Classic Egg Drop Soup is not just a dish; it’s a comforting embrace that transcends culinary boundaries. Whether you’re a seasoned chef or a kitchen novice, this recipe invites you to create a bowl of warmth and tradition. So, gather your ingredients and embark on a culinary adventure that promises both satisfaction and nostalgia.