Super Simple 5-Minute Egg Drop Soup
Super Simple 5-Minute Egg Drop Soup
A Speedy and Effortless Egg Drop Soup Ready in Just 5 Minutes.
This incredibly convenient soup can be whipped up in a flash whenever you’re in a pinch, as long as you have some anchovy broth on hand. It’s a universally loved, deliciously simple soup that’s perfect for any occasion. Enjoy a quick, comforting, and flavorful meal!
Basic Ingredients- 2 large eggs
- 1 scallion (or 5cm of the white part of a leek)
- 1/3 red chili pepper (optional, adds a hint of spiciness)
Seasoning for Broth- 3.5 cups anchovy broth (approx. 700ml)
- 1 tsp minced garlic
- 1/2 Tbsp soy sauce for soup (for umami and color)
- 1 Tbsp cooking wine (to remove egg odor and add flavor)
- 1 tsp salt (adjust to your taste)
- Pinch of black pepper
- 3.5 cups anchovy broth (approx. 700ml)
- 1 tsp minced garlic
- 1/2 Tbsp soy sauce for soup (for umami and color)
- 1 Tbsp cooking wine (to remove egg odor and add flavor)
- 1 tsp salt (adjust to your taste)
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the vegetables that will add color and aroma to your egg drop soup. Finely chop the scallions or leek. For the red chili pepper, remove the seeds and slice them into thin strips. If you prefer a spicier kick, feel free to use a green chili pepper.
Step 2
Crack the 2 large eggs into a bowl. Add 1 Tbsp of cooking wine to eliminate any eggy smell and a pinch of salt to season the eggs. Whisk them gently with a fork until well combined. Ensuring the yolk and white are thoroughly mixed is key here.
Step 3
Pour 3.5 cups of anchovy broth into a pot. Add 1/2 Tbsp of soy sauce for soup and 1 tsp of salt to season the broth. Bring it to a boil over high heat.
Step 4
Just before the broth reaches a rolling boil, add 1 tsp of minced garlic to infuse the soup with a deep, savory flavor. Adding garlic too early can result in a bitter taste, so adding it right before boiling helps preserve its fragrant aroma.
Step 5
Once the broth is boiling vigorously, reduce the heat to low. Gently and slowly pour the whisked eggs into the center of the pot in a circular motion. Absolutely do not stir with chopsticks or a ladle! Allowing the eggs to set into soft, fluffy curds without stirring is the secret to a clear and tender egg drop soup.
Step 6
When the edges of the eggs are set and they’ve formed soft curds, very gently stir the soup with a ladle just once or twice, being careful not to break up the egg pieces. Then, add the chopped scallions and chili pepper strips, and immediately turn off the heat. The residual heat will allow the fresh flavors of the vegetables to meld into the soup.
Step 7
Finally, ladle the egg drop soup into a bowl and sprinkle a pinch of black pepper on top for an extra layer of aroma. Your super simple 5-minute egg drop soup is ready! Enjoy it warm.
