An Asian Essential: Egg Drop Soup

This is my recipe for egg drop soup, distilled from about five or six sources. Everyone has their own way of making things, and of course this recipe is no different. Some people call for a pile of chopped vegetables for egg drop soup, others insist upon noodles, and still others say it's not egg drop if there are more than eggs in it. This recipe is simple, flavorful, fast and easy. I have received only raving compliments (no exaggeration) whenever I've made it. So here I'm sharing with you my special recipe for egg drop soup.

2 cups chicken broth
2 cups beef broth
2 eggs, slightly beaten
1 T soy sauce
1/2 T sugar (or less)
ginger and white pepper to taste, I use a few dashes of each
1/2 tsp toasted sesame oil (optional, but add it before the eggs if you use it)
4 green onions, sliced
1/4 cup water (optional)

Combine everything except the eggs and the onions in a medium to large sized sauce pan, bring the broth to a bowl and then reduce it to a simmer. In a bowl mix the eggs, you can use a fork or a whisk, I use a fork since a fork is required for the next part.

Stir the broth and remove the stirring-spoon so the broth continues to swirl, then slowly pour the eggs over the tines of a fork. When the broth stops moving, stop pouring and gently stir again - repeat until you run out of egg. (This will make the long thin strands of egg, if you like big clumps, slowly add all the egg into a still pot of broth, but not all in one spot, move the bowl as you pour so it isn't one giant piece of egg.) Immediately add the onion and simmer for about 2 minutes.

Do not boil the soup after you've added the eggs unless you like your egg pieces to be smaller than grains of rice.

Some people add noodles to egg drop soup, and you can if you like, I would use egg noodles or ramen if you think noodles are a good idea. I've also heard that white rice is good in egg drop soup, cooked first of course!

I say the last 1/4 cup of water is optional because of salt preference. Without it I think it is a little too salty, but then I don't care for salt, so your soup may not need it. The optional sesame oil adds a slight smoky flavor, it is good, but I only add it about half of the time. It is pretty strong, so you only need a small amount. (It's also good for making peanut chicken - I'll blog it eventually because it is so good and so spicy!)

Now you can prepare a simple but crowd pleasing soup. It is easy to make half the amount or double the amount. The measurements above serve 4-6 depending on bowl size. This is a great (light) meal on its own, or a great precursor to your main dish. Try pairing it with Chinese cabbage salad, fried rice, teriyaki chicken, or even sushi. Or you can do like I did on Wednesday and pair it with penne Alfredo and asparagus. It tastes so good, it can go with any type of food! :D

So let me know if you like it! And when you prepare it, give me a little credit, since I took the time to experiment for the last four years to make it perfect!