Mohamed Shili This easy and delicious Egg Drop Soup, inspired by Joanna Gaines, is a quick and comforting meal perfect for any time of the day. With its creamy texture, subtle sesame aroma, and delicate egg swirls, it’s a restaurant favorite you can make at home. Customize it with pantry staples for a warm, nutritious treat!
Recipe Ingredients:
- 4 cups chicken stock
- 1/2 teaspoon sesame oil
- 3/4 teaspoon salt
- 1/8 teaspoon sugar
- 1/8 teaspoon white pepper
- 1/2 teaspoon turmeric
- 3 tablespoons cornstarch
- 3 eggs (lightly beaten)
- 1 scallion (chopped)
- 1/4 teaspoon MSG
How To Make Egg Drop Soup Recipe?
- Prepare the soup base: Bring the chicken stock to a simmer in a medium soup pot. Stir in sesame oil, salt, sugar, white pepper, and MSG (if using). Add turmeric or yellow food colouring for a vibrant yellow hue. Taste and adjust seasoning if needed.
- Thicken the soup: Mix cornstarch (cornflour) with water to make a slurry. Slowly drizzle the slurry into the soup while stirring continuously to avoid lumps. Adjust the thickness by adding more or less slurry. Let it simmer briefly to check the consistency.
- Add the eggs: Lightly beat the eggs and prepare to drizzle. Stir the soup in a circular motion with a ladle, then slowly drizzle the beaten eggs into the moving broth. For smaller egg swirls, stir faster; for larger egg flowers, stir slower.
- Serve and garnish: Ladle the soup into bowls, sprinkle with chopped scallions (spring onions), and serve hot.
Recipe Tips:
- Use High-Quality Stock: The chicken stock is the heart of this soup, so choose a flavorful, high-quality stock or make your own for the best taste.
- Mix the Cornstarch Slurry Thoroughly: Stir the cornstarch and water well before adding it to the soup, as it settles quickly. This avoids lumps and ensures smooth thickening.
- Add the Egg Slowly: Drizzle the beaten eggs very slowly while stirring the soup in a circular motion to create those beautiful egg swirls. Rushing this step can lead to clumps.
- Adjust Thickness Gradually: Add the cornstarch slurry in small amounts, letting the soup simmer briefly after each addition, so you can control the consistency.
- Season to Your Taste: Taste the soup before serving and adjust the salt, pepper, or sesame oil as needed to suit your preferences perfectly.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Egg Drop Soup cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Reheat: Place the soup in a microwave-safe bowl and heat in short intervals of 30 seconds, stirring in between to evenly warm the soup without overcooking the eggs.
Nutrition Facts
- Calories: 65
- Total Fat: 1.5g
- Saturated Fat: 0.4g
- Cholesterol: 55mg
- Sodium: 892mg
- Potassium: 53mg
- Total Carbohydrate: 10g
- Dietary Fiber: 1g
- Sugars: 0.2g
- Protein: 2.8g
Check out More Recipes:
Joanna Gaines Egg Drop Soup Recipe
Description
This easy and delicious Egg Drop Soup, inspired by Joanna Gaines, is a quick and comforting meal perfect for any time of the day. With its creamy texture, subtle sesame aroma, and delicate egg swirls, it’s a restaurant favorite you can make at home. Customize it with pantry staples for a warm, nutritious treat!
Ingredients
Instructions
- Prepare the soup base: Bring the chicken stock to a simmer in a medium soup pot. Stir in sesame oil, salt, sugar, white pepper, and MSG (if using). Add turmeric or yellow food colouring for a vibrant yellow hue. Taste and adjust seasoning if needed.
- Thicken the soup: Mix cornstarch (cornflour) with water to make a slurry. Slowly drizzle the slurry into the soup while stirring continuously to avoid lumps. Adjust the thickness by adding more or less slurry. Let it simmer briefly to check the consistency.
- Add the eggs: Lightly beat the eggs and prepare to drizzle. Stir the soup in a circular motion with a ladle, then slowly drizzle the beaten eggs into the moving broth. For smaller egg swirls, stir faster; for larger egg flowers, stir slower.
- Serve and garnish: Ladle the soup into bowls, sprinkle with chopped scallions (spring onions), and serve hot.
Notes
- Use High-Quality Stock: The chicken stock is the heart of this soup, so choose a flavorful, high-quality stock or make your own for the best taste.
- Mix the Cornstarch Slurry Thoroughly: Stir the cornstarch and water well before adding it to the soup, as it settles quickly. This avoids lumps and ensures smooth thickening.
- Add the Egg Slowly: Drizzle the beaten eggs very slowly while stirring the soup in a circular motion to create those beautiful egg swirls. Rushing this step can lead to clumps.
- Adjust Thickness Gradually: Add the cornstarch slurry in small amounts, letting the soup simmer briefly after each addition, so you can control the consistency.
- Season to Your Taste: Taste the soup before serving and adjust the salt, pepper, or sesame oil as needed to suit your preferences perfectly.
Joanna Gaines Egg Drop Soup Recipe
