Hearty and Warming Chinese Egg Drop Soup Recipe
Hearty and Warming Chinese Egg Drop Soup Recipe
How to Make Chinese Egg Drop Soup – Delicious & Easy!
Learn how to make a comforting and flavorful Chinese-style egg drop soup with simple ingredients. It’s perfect for a hearty meal, especially when served with rice!
Main Ingredients- 2 fresh eggs
- 3 small imitation crab sticks (like Kani)
- 1 handful carrots (approx. 30g)
- 1 handful Spam (approx. 50g)
- 2 king oyster mushrooms
- 1/3 onion (approx. 50g)
- 1/2 green onion (approx. 30g)
Seasoning & Broth- 2 Tbsp soy sauce
- 2 Tbsp oyster sauce
- Salt (to taste)
- Pinch of black pepper
- 1-2 Tbsp sesame oil
- Cornstarch slurry (1:1 ratio of cornstarch to water)
- 1000ml water (approx. 5 cups, adjust based on ingredients)
- 2 Tbsp soy sauce
- 2 Tbsp oyster sauce
- Salt (to taste)
- Pinch of black pepper
- 1-2 Tbsp sesame oil
- Cornstarch slurry (1:1 ratio of cornstarch to water)
- 1000ml water (approx. 5 cups, adjust based on ingredients)
Cooking Instructions
Step 1
Prepare all the ingredients for the soup by cutting them into similar lengths. Julienne the onion, carrots, king oyster mushrooms, and Spam. Shred the imitation crab sticks by hand, and finely chop the green onion. You can add shiitake mushrooms for an even richer flavor if you have them.
Step 2
Heat 4 tablespoons of cooking oil in a deep pot over medium-low heat. Add the chopped green onions and sauté them to create ‘green onion oil.’ Cook until fragrant to enhance the soup’s flavor.
Step 3
Once the green onion oil is fragrant, add the julienned Spam and stir-fry together. The fat and flavor from the Spam will blend with the green onion aroma, adding depth.
Step 4
Next, add the julienned carrots, onion, and king oyster mushrooms. Stir-fry until the vegetables become slightly translucent. Cooking the vegetables will release their natural sweetness, making the soup taste even better.
Step 5
Once the vegetables are somewhat sautéed, add 2 tablespoons of soy sauce and stir-fry briefly. Allowing the soy sauce to slightly caramelize will enhance its flavor.
Step 6
Add 2 tablespoons of oyster sauce and stir-fry with all the ingredients for another moment. Oyster sauce adds a wonderful umami depth to the dish.
Step 7
Pour in 1000ml (about 5 cups) of water. You can adjust the amount of water based on the quantity of ingredients you’ve used and your preferred soup consistency. I’ve added a generous amount, suitable for a family of four.
Step 8
Bring the soup to a rolling boil, then reduce the heat slightly while you prepare the other components.
Step 9
Taste the broth and season with salt if needed, adjusting to your preference.
Step 10
Add the shredded imitation crab sticks and let the soup simmer again until gently bubbling. Stir gently to avoid breaking the crab sticks.
Step 11
To thicken the soup, prepare a cornstarch slurry. Mix 1 part cornstarch with 1 part water in a small bowl until smooth. Ensure there are no lumps.
Step 12
Gradually add the cornstarch slurry to the simmering soup while stirring. Add it little by little until you reach your desired consistency. Be careful not to make it too thick.
Step 13
Lightly beat 2 eggs in a separate bowl. Once the soup has thickened and is gently boiling, slowly drizzle the beaten eggs around the edges of the pot. Gently stir with a ladle to create beautiful egg ribbons.
Step 14
Finally, drizzle in 1-2 tablespoons of sesame oil and a pinch of black pepper for added aroma and flavor, then turn off the heat. The sesame oil and pepper will add a delightful fragrance to finish the dish.
Step 15
Your warm and satisfying Chinese egg drop soup is ready! Enjoy it with a bowl of rice.
