There’s something special about a bowl of homemade soup. For me, it often evokes memories of chilly evenings or sick days when a warm, comforting broth was just what I needed. That’s why my go-to recipe for the 5 Minute Egg Drop Soup holds a dear place in my heart. It’s incredibly quick to whip up, requiring just a handful of ingredients, yet delivers a cozy meal that warms both body and soul.
What makes this so good:
- Ready in just 5 minutes
- Simple ingredients you likely have on hand
- A warm, comforting bowl of goodness
- Often customizable based on what you have
Ingredients:
- 4 cups (946 ml) chicken broth
- 2 large eggs
- 1 tablespoon (8 g) cornstarch (optional, for thickening)
- 2 green onions, chopped
- Salt and pepper to taste
- Soy sauce to taste
Smart Swaps:
- Vegetable broth instead of chicken broth for a vegetarian version.
- Silken tofu can be used as a protein substitute instead of eggs.
- Use arrowroot powder instead of cornstarch for a gluten-free thickening agent.
Sourcing Tips:
When selecting chicken broth, try to opt for low-sodium brands to control saltiness better. If you can find homemade or organic options, those often yield a richer flavor. For green onions, look for vibrant green tops without wilting for the best freshness.
Directions:
- In a pot, bring the chicken broth to a boil over medium-high heat.
- If using cornstarch, mix it with a bit of water to create a slurry and add it to the boiling broth, stirring continuously to thicken the soup.
- In a bowl, beat the eggs until well combined.
- Once the broth is at a rolling boil, slowly pour in the beaten eggs while continually stirring the soup to create thin ribbons.
- Add the chopped green onions, and season with salt, pepper, and soy sauce according to your taste.
- Serve hot and enjoy the comforting warmth!
Pro Tips:
- Make-ahead: You can prepare the broth and add cooked eggs just before serving to maintain the texture.
- Transport: If you’re taking this soup on the go, pack the broth and egg mixture separately and combine just before eating.
- Re-crisping: If you find leftover soup, you can always add a splash of water when reheating to freshen things up.
Variations:
- Spicy Addition: Add a few drops of sriracha for heat.
- Veggie Boost: Toss in some spinach or mushrooms while boiling for extra nutrients.
- Herb Flavor: Sprinkle fresh cilantro or parsley on top just before serving.
Serving, Storage, and Reheat Guidance:
This 5 Minute Egg Drop Soup is best served immediately, but if you need to store it, allow it to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. For reheating, warm it gently on the stove. Just be aware that the texture of the eggs may change upon reheating, so serving fresh is always a visual delight!
FAQs:
1. Can I use water instead of chicken broth?
Yes, but the flavor will be less rich. If using water, consider adding additional seasonings for depth.
2. Is it safe to eat leftover egg drop soup?
Yes, just ensure it’s cooled properly and stored in the fridge within two hours of cooking.
3. Can I freeze egg drop soup?
While the broth can be frozen, the eggs may lose their texture when thawed. It’s best enjoyed fresh!
With just a few easy steps, you can create a meal that’s as nurturing as it is speedy. Enjoy this simple yet delightful 5 Minute Egg Drop Soup and let it wrap you in warmth and flavor!
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5 Minute Egg Drop Soup
A quick and heartwarming egg drop soup recipe that’s ready in just 5 minutes, perfect for chilly evenings or whenever you need a comforting bowl.
- Total Time: 5 minutes
- Yield: 2 servings
Ingredients
- 4 cups (946 ml) chicken broth
- 2 large eggs
- 1 tablespoon (8 g) cornstarch (optional, for thickening)
- 2 green onions, chopped
- Salt and pepper to taste
- Soy sauce to taste
Instructions
- In a pot, bring the chicken broth to a boil over medium-high heat.
- If using cornstarch, mix it with a bit of water to create a slurry and add it to the boiling broth, stirring continuously to thicken the soup.
- In a bowl, beat the eggs until well combined.
- Once the broth is at a rolling boil, slowly pour in the beaten eggs while continually stirring the soup to create thin ribbons.
- Add the chopped green onions, and season with salt, pepper, and soy sauce according to your taste.
- Serve hot and enjoy the comforting warmth!
Notes
This soup is best served immediately but can be stored in the refrigerator for up to 3 days. Reheat gently on the stove and consider adding a splash of water to freshen it up.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Chinese
- Diet: Vegetarian (if using vegetable broth and omitting eggs)