Looking for an easy, quick appetizer when you throw a dinner party? Egg Drop Soup is your answer, I learned to make it from my mom. It looks gourmet but it’s the Easiest & Tastiest Ever! Now I am hooked and keep making this soup when I give dinner parties.
I think the tomatoes must’ve been my mom’s little addition! She’s a good one at improvising, I learned that little trick from her. So, go ahead, make it your own by adding or omitting.
The egg component makes this a meal in itself, so you can have it as lunch or dinner by adding more egg and possibly frozen peas if you want. Not too many though, then it becomes chop suey, don’t get me started. It’s also a perfect weeknight dinner dish!
What I like about it?
- I can make it ahead
- it literally takes less than 10 minutes
- the tomatoes give it a sweetness and pop of color
- you can stretch this soup by adding more chicken stock and eggs!
- never fails, ever!
So, I hope you’ll…
- SUBSCRIBE to my Youtube channel to get notified of upcoming videos
- COMMENT if you’ve made this before, what’s your version?
- LIKE my video
- click on DESCRIPTION, I’ve picked out some Yummies I know you’ll like to experiment with and there are a few more tips in there!
- cover beaten eggs and refrigerate till ready to use
- Costco’s Kirkland chicken stock, IMHO is the best
- if you don’t have beefsteak tomatoes, use 2 medium sized vine riped ones. If using plum, you’ll need 4-6
- ginger is optional, I forgot to add in my video, it adds a nice spiciness and flavor
- cornstarch is optional, I personally like my soup natural but your choice
- do NOT add beaten egg to soup till right before serving. This way you can reheat the soup without curdling the eggs
- use nice colorful bowls and ceramic spoons, they make everything look and taste good!Serves 6; Time: 10 minutes
8 bowls of chicken stock
1 large ripe tomato chopped
1 large yellow onion, chopped
thumb size fresh ginger, shredded
1 tablespoon cornstarch whisked into soup
Garnish right before serving…
2 scallions, cut in thin rounds
bunch of cilantro, chopped
Toasted Sesame Oil
Salt to taste, not tamari cause it’ll make soup brown and not yellow eggy
2 beaten eggs
Wok Star way…
- Measure chicken stock in the bowl you are going to serve in. Heat soup in pot while prepping.
- Chop everything and leave on chopping board.
- Throw chopped onions, tomatoes and ginger to stock and let boil till soft, about 10 minutes.
- Switch off soup and cover till you’re ready to reheat.
- When reheated, swirl in beaten eggs with a fork or chopsticks.
- Add salt to taste, sprinkle a few drops of sesame oil
- Sprinkle scallions, cilantro and serve IMMEDIATELY
ENJOY! Would love to hear if you’ve made this soup before? And what’s your version like?