Much like miso soup is the perfect starter for a Japanese meal, this soup with its silky tendrils will whet your appetite. But what makes this ideal for any meal is how fast you can put this together. With a little know-how, you can easily create this lightly-flavored soup.
Egg Drop Soup Recipe
This quick soup made with silky egg strands is the perfect start to any meal.
Ingredients
Egg Drop Soup Ingredients
- 4 cups water
- 1 chicken bouillon cube
- 1 clove Garlic peeled, grated
- 1 tablespoon fresh ginger root peeled, grated
- 1 tablespoon patis (fish sauce) or to taste
- 1 large Egg
- 2 teaspoons sesame oil
- 3 stalks green onion sliced into 1-inch lengths
Instructions
- In a medium pot over medium heat, heat water to a simmer. Add chicken bouillon cubes and stir to dissolve. Add garlic, ginger, and patis to taste.
- Meanwhile, beat egg and 1 tablespoon water in a bowl with a spout. Season with salt and ground pepper. Let the soup simmer and while stirring with a spoon, drizzle in egg into the hot soup. (The egg will instantly cook when it hits the simmering soup, creating tendrils as the soup is stirred.)
- Season with sesame seed oil and season to taste as needed. Ladle into bowls and top with green onions before serving.
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