Egg Drop Soup
Egg drop soup recipe: appetizer choice you’ll never regret! This 30-min, heart warming soup will bring the family back to the dinner table. What are you waiting for?
Egg drop soup, like the hash brown pie, is an enigma.
There is the smooth broth leaving a trace of warm comfort as it travels through the body. Along, it brings the yellow, fluffy, egg softness. Eggs… not baked, not fried, almost poached, but not really. Eggs just right. In their purest, simplest form.
Take a look at the recipe. I guarantee you’ll think “this is way too easy. It can’t possibly be any good. If it were I’d have figured out the recipe earlier.”
Or at least, that’s what I thought when I first had it explained to me.
Then I made it, and it was exactly what it promised it would be. It left me surprised. And completely filled.
You’re probably used to more sour version of the egg drop soup. This isn’t that.I’d bet you haven’t even tried a simple egg drop soup like this before.
All you need are a few ingredients you already have in your pantry. I’m talking about oil, some butter, an egg and vegetable broth. No broth? Melt 2 bouillon cubes in 4 cups of water.
The most important step is whisking the egg with just the right amount of speed as it meets the broth. The fast, energetic movement of the whisk will produce the fluffiest, soft egg pieces that mesh perfectly with the warm liquid.
(Eggs make fantastic noodles and noodle replacements. You may remember we’ve used a version of these in our chicken paprikash stew. Unlike the egg drop soup of today which combines eggs with salt only, stew noodles required a little bit of flour as well.)
You’ve got 4 ingredients and 30 minutes, don’t you?
Egg Drop Soup
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Prep Time: 5 mins -
Cook Time: 15 mins
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Total Time: 20 mins
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Yield: 4 1x -
Category: Soups & Stews, Vegetarian, Appetizer
Description
Egg drop soup recipe: appetizer choice you’ll never regret! This 30-min, heart warming soup will bring the family back to the dinner table. What are you waiting for?Ingredients
- 2 tablespoons oil
- 1 tablespoon butter
- 1–2 vegetable bouillon cubes (or 4 cups of vegetable broth)
- 1 egg
- 1/2 teaspoon salt
- 2–3 tablespoons parsley (minced)
Instructions
- In a medium pot, heat oil and butter on lowest setting and stir until butter melts.
- Add 4 cups of warm water and crush a bouillon cube (or 2 if you like soup saltier) over it. (Alternatively, use 4 cups of vegetable broth instead of water and bouillons.) Bring to a boil.
- Combine egg and salt. Beat it together. Pour into the soup and whisk energetically until the egg is broken down. Simmer 3-5 more minutes and garnish with parsley.
- Serve warm.
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