Quick Egg Soup

Introduction

History

Egg drop soup, also known as egg flower soup, is a traditional Chinese dish that has been enjoyed for centuries. It is believed to have originated in the Sui Dynasty in China and has since become a popular dish in many Asian countries.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

When adding the beaten egg to the hot broth, make sure to stir constantly to create the characteristic ribbons of egg in the soup. Be careful not to overcook the egg, as it can become tough and rubbery.

Serving Suggestions

Serve the Quick Egg Soup hot with a side of steamed rice or a slice of crusty bread for a complete meal.

Cooking Techniques

The key to making a good egg drop soup is to slowly pour the beaten egg into the hot broth while stirring constantly. This will create the characteristic ribbons of egg in the soup.

Ingredient Substitutions

You can use vegetable or chicken broth instead of bouillon cubes for a richer flavor. You can also add some diced tofu or mushrooms for added texture.

Make Ahead Tips

This soup is best served fresh, but you can prepare the broth ahead of time and add the beaten egg just before serving.

Presentation Ideas

Garnish the soup with some chopped cilantro or a sprinkle of sesame seeds for a pop of color and flavor.

Pairing Recommendations

Pair this soup with a light salad or some stir-fried vegetables for a complete and balanced meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Calories: 80 per serving

Carbohydrates

Carbohydrates: 1g per serving

Fats

Total Fat: 5g per serving

Proteins

Protein: 6g per serving

Vitamins and minerals

This soup is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains eggs.

Summary

Quick Egg Soup is a low-calorie, high-protein dish that is perfect for a light and healthy meal.

Summary

Quick Egg Soup is a simple and delicious dish that is perfect for a quick and easy meal. With just a few ingredients, you can have a warm and comforting bowl of soup ready in no time. Enjoy!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Quick Egg Soup. It was a chilly autumn afternoon, and I was visiting my dear friend Maria for a cup of tea. As we sat at her kitchen table, sipping our tea and chatting, Maria suddenly got up and disappeared into her pantry. She returned with a tattered old recipe book in her hands, a twinkle in her eye.

"Anna, darling, I have a recipe here that I think you will love," Maria said, flipping through the pages of the book. "It's a quick and simple egg soup that my mother used to make for me when I was a little girl. It's perfect for a cozy night in or when you're feeling under the weather."

I leaned in closer, intrigued by the idea of a warm, comforting soup made with eggs. Maria handed me the recipe card, her handwriting neat and precise. I saw the list of ingredients: chicken broth, eggs, scallions, soy sauce, and a dash of sesame oil. The instructions were straightforward and easy to follow.

As Maria talked me through the recipe, sharing memories of her mother and the times they spent together in the kitchen, I felt a pang of nostalgia for my own childhood. My grandmother was an excellent cook, and I had spent many hours by her side, watching and learning as she prepared her delicious meals.

After saying my goodbyes to Maria, I headed home with the recipe card clutched in my hand, eager to try my hand at making Quick Egg Soup. I gathered the ingredients from my pantry and got to work, following the instructions carefully.

The aroma of the chicken broth filled my kitchen as I simmered it on the stove, adding the chopped scallions for a burst of freshness. I cracked the eggs into a bowl and whisked them lightly, ready to pour them into the steaming broth to create delicate ribbons of egg.

As I ladled the soup into a bowl and added a drizzle of soy sauce and sesame oil, I felt a sense of accomplishment wash over me. The soup looked and smelled delicious, a perfect blend of savory and comforting flavors.

I took a spoonful and savored the first taste of the Quick Egg Soup. The rich broth warmed me from the inside out, and the silky strands of egg added a satisfying texture. The scallions provided a pop of color and freshness, while the soy sauce and sesame oil added a depth of flavor that was simply divine.

I couldn't help but think of my grandmother as I enjoyed the soup. I could almost hear her voice in my ear, offering me tips and advice as I cooked. She had taught me so much over the years, instilling in me a love of food and cooking that had stayed with me throughout my life.

As I finished the last spoonful of soup, I knew that this recipe would become a staple in my kitchen. It was quick, easy, and incredibly delicious, a perfect dish to warm the soul on a cold day.

I made a mental note to thank Maria the next time I saw her for sharing this wonderful recipe with me. It had brought back so many memories and reminded me of the joy that cooking and sharing food with loved ones can bring.

And so, with a full belly and a happy heart, I cleaned up the kitchen and tucked the recipe card away in my own tattered old recipe book, ready to pass it down to future generations. The Quick Egg Soup had become more than just a recipe—it was a connection to the past, a reminder of the love and care that went into every meal I made. And for that, I was truly grateful.

Categories

| Vegetable Stock And Broth Recipes |

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