Cantonese Egg Drop Soup is a delicate and comforting Chinese soup known for its silky texture and simple, yet flavorful ingredients. The base of the soup is typically a clear broth made from chicken stock, lightly seasoned with salt, white pepper, and a hint of sesame oil. Beaten eggs are slowly poured into the simmering broth, creating soft, ribbon-like strands.
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WHAT IS EGG DROP SOUP?
Egg Drop Soup is a popular Chinese soup known for its simple yet flavorful ingredients and its characteristic silky egg ribbons. The soup typically consists of a seasoned broth, into which beaten eggs are slowly poured and stirred, creating delicate strands or “ribbons” of cooked egg throughout the soup.
- Base Broth: The soup base is usually a light and savory broth made from chicken or vegetable stock. This broth provides the foundational flavor of the soup.
- Egg Ribbons: Beaten eggs are gently poured into the hot broth while stirring continuously, resulting in the signature egg ribbons. These ribbons are tender and add both texture and protein to the soup.
- Seasonings: Common seasonings include soy sauce for umami, white pepper for a mild spiciness, and sesame oil for a nutty aroma. Some variations may also include ginger, garlic, or green onions for added flavor.
- Additional Ingredients: Some recipes incorporate other ingredients such as corn, peas, mushrooms, tofu, or seaweed to add extra flavor and texture.
WHY YOU WILL LOVE THIS RECIPES?
Cantonese Egg Drop Soup is the perfect blend of simplicity and flavor. Quick to prepare with just a few ingredients, it’s light yet satisfying. The delicate egg ribbons create a silky texture in the flavorful broth, making it a comforting dish for any time of the day.
Why You’ll Love This Recipe:
- Delicate and Flavorful: The combination of savory chicken broth and smooth egg ribbons offers a light, comforting flavor that’s soothing and satisfying.
- Silky Texture: The soft egg strands give the soup a luxurious, velvety texture, making each spoonful feel like comfort in a bowl.
- Nutritious and Light: This soup is a great choice when you want something light but still nourishing, as it’s packed with protein from the eggs and can be customized with veggies.
- Quick and Easy: It takes just minutes to make, making it perfect for a quick meal or snack on busy days.
- Customizable: Whether you want to add tofu, chicken, or vegetables, this recipe is versatile and adaptable to your preferences.
- Perfect for All Occasions: Whether enjoyed as a starter, light lunch, or dinner side dish, this Cantonese classic is always a good choice.
In summary, Cantonese Egg Drop Soup is a delicious, quick, and comforting recipe that will quickly become a favorite for its delicate flavor and simple preparation.
INGREDIENTS AND SUBSTITUTES
Ingredient quantities please refer to the recipes card (Click here)!
- Sesame Oil: Sesame oil is used to enhance the flavor of the soup with its nutty, fragrant aroma. Olive oil, vegetable oil, or peanut oil can be used, though they won’t have the same distinct flavor. You can also omit it if you want a lighter taste.
- Ginger, Sliced: Ginger adds warmth, spice, and a subtle heat, enhancing the soup’s overall flavor. Ground ginger can be used in a pinch (about 1/4 tsp for 15g of fresh ginger), though fresh ginger gives a brighter, fresher flavor.
- Water: Water acts as the base for the soup, combining with the other ingredients to form the broth. You can use chicken or vegetable broth instead of water for a richer and more flavorful base.
- Anchovies Stock: Anchovy stock adds a deep, savory umami flavor to the soup, typical in East Asian cooking. Fish sauce or miso paste can be used as a replacement. For a vegetarian alternative, try mushroom or seaweed stock.
- Soy Sauce: Soy sauce adds saltiness and umami to the soup, giving it depth. Tamari or coconut aminos are good gluten-free alternatives. You can also use liquid aminos for a similar taste.
- White Pepper: White pepper provides a mild, earthy heat that’s less sharp than black pepper, common in Chinese cooking. Black pepper can be used, though it has a stronger, spicier flavor.
- Spring Onion, Chopped: Spring onions (or scallions) are added as a fresh garnish, giving a mild, oniony flavor and a burst of color. Chives or leeks can be used, or you can omit them if preferred.
- Eggs: Eggs are beaten and stirred into the soup to create delicate, silky ribbons, which is the signature element of egg drop soup. Silken tofu blended with turmeric can work as a vegan alternative, though it won’t create the same ribbon-like texture.
- Water: This water is likely used to help whisk the eggs into a smooth consistency or to dissolve the cornstarch. Milk or broth can be used if you want a slightly richer flavor.
- Cornstarch: Cornstarch is used as a thickening agent to give the soup a slightly velvety texture. Arrowroot powder, potato starch, or tapioca starch can be used as alternatives to cornstarch for thickening.
- 50 g Water (about 3-4 tbsp): This water is used to dissolve the cornstarch before adding it to the soup to avoid lumps. Broth or any other liquid used in the soup can be substituted for the water if you’d like a slightly more flavorful mix.
Each of these ingredients plays a role in balancing flavors, textures, and the overall character of the soup, with several easy substitutes to suit dietary preferences or ingredient availability.
RECIPES TIPS
- Use Homemade Broth: For the best flavor, use homemade chicken or vegetable broth instead of store-bought. It adds depth and richness to the soup.
- Beat Eggs Well: Ensure the eggs are well-beaten before adding them to the soup to create smooth, silky ribbons.
- Add Eggs Slowly: Pour the beaten eggs in a thin stream while stirring the soup gently in a circular motion to create delicate egg ribbons.
- Simmer, Don’t Boil: Keep the soup at a simmer rather than a full boil when adding the eggs. Boiling can make the eggs curdle instead of forming smooth ribbons.
- Dissolve Cornstarch Thoroughly: Mix cornstarch with a small amount of cold water before adding it to the soup to avoid lumps and ensure a smooth texture.
- Adjust Thickness: If the soup is too thick after adding the cornstarch, adjust it by adding a little more water or broth until you reach your desired consistency.
- Season Gradually: Taste and adjust the seasoning (salt, soy sauce, white pepper) gradually, as you can always add more but can’t remove excess.
- Garnish Freshly: Add spring onions or other garnishes just before serving to maintain their fresh flavor and crispness.
- Use Fresh Ingredients: Fresh ginger and high-quality broth will make a noticeable difference in the overall flavor of the soup.
- Serve Immediately: Egg drop soup is best enjoyed fresh. Serve it immediately after cooking to experience its full flavor and texture.
By following these tips, you’ll be able to create this super simply yet delicious Classic Cantonese Egg Drop Soup.
STEP BY STEP INSTRUCTIONS
Full recipes and Thermomix® instructions please refer to the recipes card (Click here)!
- Prepare the Ingredients: slice the fresh ginger, beat the eggs, and mix the cornstarch with a small amount of cold water to create a slurry.
- Heat the Broth: Begin by heating a pot of water and bringing it to a boil. Add the sliced ginger and anchovy stock to the boiling water, then reduce the heat and let it simmer for about 5 minutes to infuse the ginger flavor.
- Optional Thickening: add the cornstarch slurry to the pot while stirring continuously to thicken the broth. Cook for another 1-2 minutes until the soup starts to thicken slightly.
- Season the Broth: Season the soup by adding soy sauce and a pinch of white pepper, then stir well to combine. Create Egg Ribbons: To add the eggs, gently stir the soup to create a whirlpool effect and slowly pour the beaten eggs into the soup in a thin, steady stream. This will create silky ribbons of egg.
- Finish and Garnish: Allow the soup to simmer for another 1-2 minutes to ensure the eggs are fully cooked. Taste the soup and adjust the seasoning if needed by adding more soy sauce or white pepper.
- Serve: Remove the pot from heat, ladle the soup into bowls, and garnish with chopped spring onions. Serve immediately while hot.
WHAT ELSE TO SERVE WITH ?
Classic Cantonese Egg Drop Soup pairs well with a variety of dishes. Here are some suggestions to serve alongside it:
- Dim Sum: Steamed dumplings, spring rolls, or buns complement the light and delicate flavors of the soup.
- Fried Rice: A simple fried rice with vegetables or seafood adds a hearty element to the meal.
- Noodles: Try serving the soup with lo mein or egg noodles for a more filling option.
- Chinese Greens: Lightly stir-fried or steamed Chinese vegetables such as bok choy, gai lan, or spinach offer a fresh, nutritious side.
- Hot and Sour Soup: For a more substantial meal, pair it with another classic Chinese soup like hot and sour soup.
- Chicken or Beef Stir-Fry: A stir-fry with chicken or beef and vegetables provides a savory and satisfying contrast.
- Spring Rolls: Crispy spring rolls or vegetable rolls add a crunchy texture and are a popular choice.
- Rice: Steamed jasmine or white rice serves as a simple, complementary base.
These sides will enhance your meal and provide a variety of flavors and textures.
MADE AHEAD INSTRUCTIONS
To make Classic Cantonese Egg Drop Soup ahead of time, follow these instructions:
- Prepare and Cook: Follow the recipe as usual, preparing and cooking the soup. Allow it to cool to room temperature after cooking.
- Storage: Transfer the cooled soup to an airtight container. Store it in the refrigerator if you plan to use it within 3-4 days. For longer storage, you can freeze it. If freezing, make sure to use a freezer-safe container and leave some space at the top for expansion.
- Reheating: To reheat the soup from the refrigerator, gently heat it on the stove over low to medium heat until warmed through. Stir occasionally to ensure even heating. If reheating from frozen, thaw the soup in the refrigerator overnight, then reheat on the stove over low to medium heat.
- Final Touches: After reheating, taste the soup and adjust the seasoning as needed. Add a bit of fresh soy sauce or white pepper if necessary.
- Garnishing: Add any fresh garnishes, such as chopped spring onions, just before serving to maintain their flavor and appearance.
By following these steps, you can enjoy your egg drop soup with minimal effort on the day you plan to serve it.
STORAGE & REHEATING
Storage:
- Refrigeration: Allow the soup to cool to room temperature after cooking. Transfer it to an airtight container and store it in the refrigerator. It will keep well for up to 3-4 days.
- Freezing: If you want to store the soup for a longer period, freeze it. Transfer the cooled soup to a freezer-safe container, leaving some space at the top for expansion. Label the container with the date to keep track of how long it’s been stored. Frozen soup is best used within 2-3 months.
Reheating:
From the Refrigerator:
- Pour the soup into a pot and heat it on the stove over low to medium heat, stirring occasionally until warmed through. This should take about 5-10 minutes.
- Avoid boiling, as this can affect the texture of the egg ribbons.
From the Freezer:
- Thaw the soup in the refrigerator overnight before reheating.
- Once thawed, reheat it on the stove over low to medium heat, stirring occasionally until warmed through. This might take a bit longer than reheating from the refrigerator.
Microwave (Optional):
- For a quick reheat, you can use the microwave. Place the soup in a microwave-safe bowl, cover loosely, and heat on medium power, stirring occasionally. Be cautious, as the soup can heat unevenly in the microwave.
Tips:
- After reheating, taste the soup and adjust the seasoning if needed, as flavors might mellow during storage.
- Fresh garnishes like spring onions should be added just before serving to maintain their freshness and flavor.
RECIPES FAQS
Here are some frequently asked questions (FAQs) for Classic Cantonese Egg Drop Soup:
Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth can be used as a substitute for chicken broth. It will still provide a flavorful base for the soup.
What if I don’t have anchovy stock?
If you don’t have anchovy stock, you can use fish sauce or miso paste for a similar umami flavor. For a vegetarian option, try mushroom or seaweed stock.
How do I avoid lumps when adding cornstarch?
Mix cornstarch with a small amount of cold water to make a slurry before adding it to the soup. This helps prevent lumps and ensures a smooth texture.
Can I make the soup ahead of time?
Yes, you can make the soup ahead of time. Store it in the refrigerator for up to 3-4 days or freeze it for up to 2-3 months. Reheat gently on the stove and adjust seasoning as needed.
How do I create the silky egg ribbons?
Stir the soup gently to create a whirlpool effect before slowly pouring in the beaten eggs in a thin stream. This technique helps form delicate, silky ribbons.
Can I add vegetables or tofu to the soup?
Yes, you can add vegetables like mushrooms or spinach, or tofu for added texture and nutrition. Add them towards the end of cooking to maintain their texture.
What should I do if the soup is too thick?
If the soup becomes too thick, add a little more water or broth to reach your desired consistency. Stir well to combine.
How can I make the soup spicier?
To add some heat, you can incorporate a pinch of white pepper or add a dash of chili oil or hot sauce according to your taste.
Can I use pre-sliced ginger?
Freshly sliced ginger is preferred for its flavor, but pre-sliced ginger can be used if it’s all you have. Just be sure to adjust the amount to taste.
How long should I simmer the soup?
Simmer the soup for about 5-10 minutes to develop the flavors and ensure the cornstarch has fully thickened the broth. Avoid boiling vigorously as it can affect the egg ribbons.
Can I adjust the portion size of the recipes?
You can adjust the recipe by clicking the serving size in the recipe in recipes card to your liking!
If you can find the exact portion that you like, you can, also, adjust this in manual mode. Make sure that the cooking times and temperatures have been adjusted for different quantities of ingredients. Even preparation time (such as for cutting) may be different than in the original recipe. Please do not pass the max line indicated inside of the mixing bowl. The capacity of the mixing bowl is 2.2 liters.
This recipes is compatible with which model of Thermomix®?
This recipes suitable for TM31 / TM5 / TM6
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Thermomix® TM6RM7,488.00
RECIPES VIDEO
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RECIPES CARD
Classic Cantonese Egg Drop Soup
This dish is a comforting and aromatic Ginger-Infused Egg Drop Soup. It features a delicate balance of flavors, starting with the warm and earthy essence of sesame oil and ginger slices sautéed to perfection. The broth, enriched with anchovy stock, soy sauce, and a pinch of white pepper, offers a savory and subtly spiced base. The star of the dish is the silky egg ribbons, gently drizzled into the simmering broth and allowed to form delicate tendrils of flavor. The addition of a cornstarch slurry lends a velvety texture to the soup, ensuring each spoonful is rich and satisfying. Garnished with freshly chopped spring onions and a final drizzle of sesame oil, this dish is a comforting bowl of warmth and flavor, perfect for any occasion.
Place oil and ginger slices into mixing bowl, sauté for 5 min | 120°C | ⤺ Speed 1.
Pour water, anchovy stock, salt, and white pepper into the mixing bowl. Cook for 13 min | 100°C | Speed 1. While the soup is cooking, crack the eggs into a separate bowl, add 2 tablespoons of water, and beat until fully integrated. Set aside. In a small separate bowl, mix cornstarch with 50g of water until combined. Set aside.
After cooking for 13 minutes, continue cooking for an additional 2 min | 100°C | Speed 1. Meanwhile, slowly pour the lightly beaten eggs onto the mixing bowl lid, letting it drizzle around the measuring cup in a thin stream onto the rotating blades. If necessary, lift the measuring cup up slightly to assist the eggs in drizzling down. Gradually pour the cornstarch slurry into the broth. Let it stand inside the mixing bowl for 2 minutes before serving. Garnish with chopped spring onion and drizzle with the remaining sesame oil. Serve hot.
Ingredients
Directions
Place oil and ginger slices into mixing bowl, sauté for 5 min | 120°C | ⤺ Speed 1.
Pour water, anchovy stock, salt, and white pepper into the mixing bowl. Cook for 13 min | 100°C | Speed 1. While the soup is cooking, crack the eggs into a separate bowl, add 2 tablespoons of water, and beat until fully integrated. Set aside. In a small separate bowl, mix cornstarch with 50g of water until combined. Set aside.
After cooking for 13 minutes, continue cooking for an additional 2 min | 100°C | Speed 1. Meanwhile, slowly pour the lightly beaten eggs onto the mixing bowl lid, letting it drizzle around the measuring cup in a thin stream onto the rotating blades. If necessary, lift the measuring cup up slightly to assist the eggs in drizzling down. Gradually pour the cornstarch slurry into the broth. Let it stand inside the mixing bowl for 2 minutes before serving. Garnish with chopped spring onion and drizzle with the remaining sesame oil. Serve hot.
