When I think of comfort food, nothing comes to mind faster than a warm bowl of Chinese Egg Drop Soup. Growing up, my mom would make this soup every time we were feeling under the weather – it was like a hug in a bowl! I love to make this same soup for my family, with a few gourmet twists.
This recipe starts with a rich and flavorful chicken broth, which is simmered with carrots, mushrooms, and scallions. Then, the broth is blended and strained to create a silky smooth texture. The star of the dish is the eggs, which are added to the soup to create a web of thin strands.
The addition of a bit of white pepper and sesame oil gives this soup an extra kick of flavor. I like to top the soup with a sprinkle of freshly chopped scallions for an extra burst of color and flavor. I guarantee you won’t be able to eat just one bowl!
- For a vegetarian version of this soup, simply substitute vegetable broth for chicken broth.
- If you can’t find julienned carrots, you can also use shredded carrots.
- For an extra boost of flavor, add a few drops of soy sauce.
- For a heartier soup, add cooked shredded chicken or shrimp.
Gourmet Chinese Egg Drop Soup
- 4-quart pot, blender, strainer, and ladle
- 4 quarts chicken broth
- 2 carrots, peeled and julienned
- 1 cup sliced mushrooms
- 3 scallions, thinly sliced, plus extra for garnish
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 4 large eggs, lightly beaten
- 0.25 teaspoon white pepper
- 1 tablespoon sesame oil
- In a large pot, bring chicken broth to a boil over medium-high heat. Add carrots, mushrooms, and scallions. Reduce heat to low and simmer for 10 minutes.
- In a small bowl, whisk together cornstarch and cold water until smooth. Add to the soup and stir until the soup thickens slightly.
- Slowly pour in the beaten eggs, stirring constantly with a spoon in a circular motion. Cook for 1 minute, then remove from heat.
- Stir in white pepper and sesame oil. Ladle into soup bowls and garnish with chopped scallions.