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This Chinese Egg Soup is ready in under 15 minutes and tastes just like soup from your favorite Chinese restaurant! It is made with eggs, ginger, green onion, and mushrooms.
This Chinese egg soup from my friend and guest contributor Garrett McCord couldn't be easier! It takes no more than 20 minutes to start from start to finish, and is perfect for a quick and healthy meal. ~ Elise
In college, one of the dishes I trusted was my own version of egg soup. It was simple, tasty, comforting, and (most importantly) inexpensive.
An accommodating cheap crowd
As I started doing it more and more, I started noticing that friends started coming to dinner more and more frequently.
This was fine since all I had to do was add a little more chicken broth and soy sauce and add another beaten egg. I could feed my guests at a low price and enjoy their company.
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For years I ate what I thought had been an imitation of egg soup crafted by a hungry student, however it was only recently that I discovered that my recipe was actually quite accurate.
With the addition of a little cornstarch and the use of white pepper, this homemade soup is a dead chime for soup at your favorite Chinese-American restaurant.
How to make egg soup
As mentioned earlier, making a quick batch of this soup couldn't be easier.
- FirstMake a quick suspension of cornstarch and a little broth; This helps dissolve cornstarch so it doesn't clump when you add it to the soup. Set this aside so you're ready when you need it.
- Second, Combine the broth until boiling with all the flavoring ingredients: ginger, soy sauce, green onion, white pepper and mushrooms.
- Third, Whisk the cornstarch mixture into the broth.
- Last but not least, Add the beaten eggs while gently stirring the soup to open them into ribbons.
Tips for making egg soup
Cornstarch is key to this effort. Not only does it thicken the soup enough to give it body, but it also helps keep the eggs silky and tender. Don't skip it! (FYI, you can add a little extra cornstarch if you want a thicker soup.)
It is also important to stir the pot slowly, not quickly, as you add the eggs. You want enough movement to make ribbons, but not so much that the egg dissolves into barely visible wisps.
Eat right away!
Egg soup is a meal that is best served as soon as it's ready, so tell your guests to be at the table with spoons in their hands!
It's also not a soup that stays or reheats very well, so make only what you will eat right away.
Looking for more Chinese recipes?
- Spicy and sour soup
- Bittersweet chicken
- Sauteed ginger meat
- Chicken soup with ginger and shiitake mushrooms
- Kung Pao Chicken
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Quick and easy egg soup recipe
- Preparation time: 7 minutes.
- Cook time: 13 minutes.
- Yield: 4 servings
Homemade chicken broth is the best for this. Also, if you can't locate any of the types of mushrooms indicated in the recipe, crimini (also known as baby bellas) will work well. Or, you can leave them all together.
Ginger is what makes the soup hot and spicy. Decrease to 1/4 teaspoon if you want a softer soup.
- 3 large eggs, lightly beaten
- 4 cups chicken broth, preferred homemade
- 1 tablespoon cornstarch
- Low 1/2 teaspoon grated ginger
- 1 tablespoon soy sauce (use gluten-free soy sauce if cooking gluten-free)
- 3 green onions, chopped
- 1/4 teaspoon white pepper
- 3/4 cup enoki mushrooms or sliced shiitake mushrooms
1 Make the cornstarch paste: Measure 1/2 cup of broth and mix with cornstarch until dissolved.
2 Put the broth, ginger, soy sauce, onion, mushrooms, and white pepper in a saucepan and bring to a boil: Place the remaining chicken stock, ginger, soy sauce, green onions, mushrooms, and white pepper in a saucepan and bring to a boil.
3 Add the cornstarch mixture and reduce the heat to low.
4 Add the beaten eggs: Slowly pour in the beaten eggs while stirring the soup while stirring slowly. The egg will be spread on ribbons.
5 serve: Turn off the heat and decorate with a few more chopped green onions. Serve immediately.
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