Egg drop soup

Egg Drop Soup is a traditional Chinese dish, commonly served as a starter in both Chinese and Western-style Chinese restaurants. The soup is named for its preparation method, which involves dropping beaten eggs into hot chicken broth or vegetable broth, creating silky ribbons of cooked egg throughout the soup.

History

The origins of Egg Drop Soup are traced back to ancient China, where it was developed as a simple and economical dish. The soup's simplicity allowed it to be easily adapted and modified, leading to a variety of regional variations across China and eventually spreading to other parts of the world through Chinese diaspora.

Preparation

The basic preparation of Egg Drop Soup involves heating a broth, typically chicken or vegetable, and then slowly pouring in a mixture of beaten eggs and cornstarch. The cornstarch acts as a thickening agent, giving the soup its characteristic texture. The eggs are added slowly and cooked until they form thin, silken strands. Additional ingredients such as tofu, green onion, and mushrooms may also be added for flavor and texture.

Variations

There are numerous regional variations of Egg Drop Soup. In the United States, the soup is often thickened with tomatoes and may include ingredients such as peas, corn, and chicken. In British Chinese restaurants, the soup is typically served with fried noodles. In Hong Kong, a version known as "West Lake Egg Drop Soup" includes minced beef and coriander.

Nutritional Value

Egg Drop Soup is generally low in calories and provides a good source of protein from the eggs. However, the nutritional value can vary greatly depending on the specific recipe and ingredients used.

Cultural Significance

Egg Drop Soup holds a significant place in Chinese cuisine and culture. It is often served during Chinese New Year and other celebrations as a symbol of prosperity and wealth.

See Also

• List of Chinese soups
• List of egg dishes
• Chinese cuisine