Egg Drop Soup Recipe | Molly YehLevel: Easy Yield: 6 servings Total: 2 hr Active: 20 minThis recipe holds special memories for Mollyit's one of the first dishes she mastered in the kitchen! She was mesmerized watching her mom show how eggs magically set into delicate strands in the hot broth, like culinary magic. Imagine crafting your own flavorful homemade stock infused with ginger and chicken, then crowning it with those wispy egg ribbons, crunchy wonton strips, and a spicy chili oil drizzle. It's simple, soul-warming, and guaranteed to make you feel like a kitchen wizard.
Nutritional Analysis Per Serving Serving Size: 1 of 6 servings Calories:
636 Total Fat:
49 g Saturated Fat:
14 g Carbohydrates:
17 g Dietary Fiber:
2 g Sugar:
3 g Protein:
30 g Cholesterol:
305 mg Sodium:
658 mgIngredients - 2 pounds (908 grams) chicken backs and neck or wings or a combination
- One 4-ounce (113-gram) piece fresh ginger, sliced
- 4 scallions, coarsely chopped, plus 2 scallions, thinly sliced, for garnish
- 1 head garlic, halved crosswise
- 1 carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
- 2 teaspoons whole black peppercorns
- 2 tablespoons soy sauce, plus more as needed
- 1 teaspoon toasted sesame oil
- 1 teaspoon granulated sugar
- Kosher salt and ground white pepper, to taste
- 3 tablespoons (30 grams) cornstarch
- 6 large eggs
- Chili oil, for drizzling
- Fried wonton strips, for serving
Cook Mode (Keep screen awake)Instructions - To prepare the broth: In a medium Dutch oven, combine the chicken, ginger, roughly chopped scallions, garlic, carrot, celery, and peppercorns. Pour in cold water to cover the chicken by about an inch (roughly 4 quarts/16 cups). Heat over high until boiling, then lower to medium-low and let it simmer without a lid for 2 hours, occasionally skimming off any foam that forms on top.
- Set a colander lined with cheesecloth over a large bowl or heat-safe pitcher, then strain the broth through it, discarding the solids. Transfer the strained broth to a fresh pot. (Save any excess stock, about a cup, to store or freeze for later recipes.)
- Heat the broth to a boil over medium-high. Lower to a simmer and stir in the soy sauce, sesame oil, sugar, and a pinch of white pepper. Taste and adjust with more soy sauce or salt if needed. (Nail this balance for soup that goes from good to unforgettabletaste often and season confidently!)
- In a spouted measuring cup, mix 1/4 cup room-temperature water with the cornstarch until smooth. Gradually pour this slurry into the simmering broth while stirring constantly. Cook for 1 minute to lightly thicken.
- Whisk the eggs with a dash of salt in the same measuring cup. Stir the broth in a slow, steady circle with one hand, and gently pour in the eggs with the other to create wispy, cloud-like threads. After adding all eggs, remove from heat and let rest for 1 minute to set perfectly.
- Ladle into bowls and top with sliced scallions, chili oil drizzle, and fried wonton strips. Serve immediately and savor the magic!
This timeless classic turns simple eggs into silky ribbons in steaming brotha cozy staple that never fails to comfort. Molly's take shines with a rich ginger-chicken base from slow-simmered bones and aromatics, building deep flavor effortlessly. The clear, robust stock is the perfect backdrop for those feather-light eggs. Fine-tune seasonings for brilliance, add a cornstarch touch for velvety body like your favorite takeout, and swirl in eggs for stunning strands. Crunchy garnishes bring heat and texture. Experiment with mushrooms for umami or veggie stock for tweaks, but this foolproof method delivers pro results with little effort. Packed with protein from eggs and chicken, it's hearty yet balanceddive in and create kitchen memories tonight!
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