Homemade Authentic Egg Drop Soup: You’ll Never Get Takeout Again
4 hours ago
Ever been hit with a craving for Egg Drop Soup but didn’t feel like leaving your couch or waiting for delivery? Well, good news: you can whip up your own restaurant-quality Egg Drop Soup at home in just 15 minutes—yes, fifteen. It’s quicker than the time it would take to drive to your favorite takeout spot, order, pay, and drive back. Plus, you get to call the shots with the egg flowers (more on that soon). Trust me, once you try making this at home, you'll think twice before ordering out again.
I know what you're thinking—why bother when it’s so cheap to just order Egg Drop Soup? Here’s the thing: making it yourself means you can control the flavor, the consistency, and most importantly, the egg swirls. Plus, let’s be real, it just tastes better. There’s something deeply satisfying about knowing you whipped up this golden, silky bowl of goodness in your own kitchen. And let’s not forget the street cred you’ll earn for making “authentic” Egg Drop Soup from scratch.
- 6 cups chicken stock (pro tip: homemade or low-sodium works best!)
- 1/2 teaspoon sesame oil
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper (adds that little kick)
- 1 teaspoon turmeric (optional, but it gives the soup that beautiful yellow hue)
- 1/4 cup + 2 tablespoons cornstarch (mixed with 1/2 cup water to thicken things up)
- 6 eggs (lightly beaten—yes, lightly, don’t go overboard!)
- 3 scallions (chopped for that fresh, oniony zing)
The Super-Simple Steps:
1. Simmer Time: Bring your 6 cups of chicken stock to a simmer in a medium soup pot. Ah, the comforting aroma of chicken stock is already worth it. Add in the sesame oil, salt, sugar, and white pepper. If you’re feeling fancy (and want that authentic yellow look), throw in the turmeric. Give it a taste—adjust seasoning if needed.
2. Thicken it Up: Now comes the cornstarch. Mix that slurry well (cornstarch loves to settle at the bottom of the bowl when you’re not looking), and stir continuously as you drizzle it in. This step thickens the soup, so if you like your Egg Drop Soup on the thicker side, use the full amount. If you prefer it more soupy, add less or stop adding once it’s just right for you. You’re the boss here!
3. The Star of the Show- The Egg: Now, let’s talk eggs. This is where the magic happens. Stir the soup in a gentle circular motion with a ladle, and while you’re stirring, slowly drizzle in the lightly beaten eggs. The speed of your stirring determines your egg texture. Want those dreamy large “egg flowers”? Stir slowly. Prefer tiny delicate swirls? Stir a little faster. Feeling rebellious? Vary your stirring speed for a mix of both. ProTip: If you're one of those folks who loves chunky egg bits (hey, no judgment!), go ahead and pour in the eggs without much stirring. It's all about what makes your taste buds happy.
4. Finishing Touch: Ladle your creation into bowls, sprinkle chopped scallions on top for that fresh pop of flavor, and boom—dinner is served!
The Final Word
In just 15 minutes (seriously, set a timer), you’ve got homemade Egg Drop Soup that’s tastier and fresher than takeout. Plus, you didn't even have to change out of your sweatpants. Why spend money and time driving to get soup when you can make it faster, better, and exactly the way you like it right at home? You’re officially the Egg Drop Soup master now. Go forth and swirl!
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