Easy and Flavorful Chicken Stock Egg Soup Recipe
Easy and Flavorful Chicken Stock Egg Soup Recipe
Unlock Deep Flavors: How to Make Delicious Egg Soup with Chicken Stock
Here’s a recipe for egg soup that you can make quickly and easily with ingredients you likely have at home. Without any special tricks, just one spoonful of chicken stock can create a deep, refreshing broth flavor comparable to restaurant-quality soup. It’s perfect for busy mornings or evenings, or as a simple meal. It’s also a favorite among children as a snack. On days when you crave a comforting soup, use this recipe to create a satisfying and delicious egg soup!
Main Ingredients- 2 fresh eggs
- 2 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp chicken stock granules/powder
- 2 handfuls of scallions, thinly sliced diagonally
- 800ml water (about 4 cups)
Cooking Instructions
Step 1
First, crack 2 fresh eggs into a wide bowl. Gently whisk the yolks and whites using a fork or chopsticks, avoiding excessive foam. It’s okay if it’s not perfectly smooth; the gently beaten eggs will disperse beautifully into the soup later, blending well with the broth.
Step 2
Wash the scallions thoroughly and prepare about 2 handfuls. Slice them diagonally into about 0.5cm thick pieces. This diagonal cut helps the scallion’s aroma infuse better into the broth and adds an appealing visual touch. Using the tender parts of the scallions will make them even softer.
Step 3
Now, prepare a pot. Pour 800ml of clean water into the pot and bring it to a boil over medium heat. Once the water starts boiling, add 1 Tbsp of minced garlic. The pungent aroma of garlic boiling with the water will make the broth taste deeper and richer. Feel free to add a little more garlic if you enjoy its flavor.
Step 4
As the water comes to a rolling boil, carefully pour in 2 Tbsp of soy sauce. Soy sauce adds umami and a subtle color to the soup. Start with 2 Tbsp and adjust the seasoning later to your preference. Be mindful not to make it too salty.
Step 5
Next, add the secret ingredient of this dish: 1 Tbsp of chicken stock. Using store-bought chicken stock granules or powder makes it convenient to quickly add a deep, savory chicken broth flavor. It will significantly enhance the soup’s overall taste. Stir well to ensure the chicken stock is completely dissolved in the broth.
Step 6
Add all the diagonally sliced scallions to the pot. Simmering the scallions for a bit will allow their refreshing flavor to meld into the broth, further enhancing the egg soup. Let it simmer for about 1-2 minutes until the scallions soften slightly.
Step 7
Now, slowly pour the beaten eggs in a circular motion around the edges of the pot. Pouring slowly from the sides rather than all at once will allow the eggs to cook into beautiful, delicate ribbons. Once the egg starts to form soft curds, resist the urge to stir. Let it simmer for another 2-3 minutes until the eggs are fully cooked and the scallions are tender.
Step 8
Your delicious chicken stock egg soup is ready! It’s perfect to enjoy with a warm bowl of rice or as a light soup. It goes down smoothly when you don’t have much appetite, so be sure to try making it. Garnish with some extra sliced scallions on top for an even more attractive presentation.
