Egg drop soup is a popular Chinese dish consisting of a simple yet flavorful soup made primarily with beaten eggs, chicken or vegetable broth, and various ingredients such as cornstarch, soy sauce, ginger, and scallions. The term "egg drop" refers to the method of preparation, where the beaten eggs are slowly poured into the simmering soup to create delicate ribbons or strands of cooked egg.
This soup has a light and silky texture with a delicate balance of flavors. It is typically seasoned with soy sauce, salt, and sometimes a touch of vinegar for a slight tanginess. The broth, often made from chicken or vegetable stock, serves as a savory base for the soup, providing a rich and comforting taste.
Additional ingredients can be added to enhance the soup's flavor and texture, such as corn, mushrooms, tofu, or shredded chicken. These ingredients are usually cooked or sautéed separately before being added to the simmering soup, ensuring they are tender and well-seasoned.
Egg drop soup is commonly enjoyed as a starter or side dish in Chinese cuisine. It is known for its simplicity and ease of preparation, yet is highly regarded for its lightness and subtle flavors. With its silky texture and gentle aroma, egg drop soup is a comforting and satisfying dish served in many Chinese restaurants worldwide, ideal for warming up on a chilly day or as a soothing remedy for a cold or flu.
