You’re probably used to more sour version of the egg drop soup. This isn’t that.
I’d bet you haven’t even tried a simple egg drop soup like this before.
All you need are a few ingredients you already have in your pantry. I’m talking about oil, some butter, an egg and vegetable broth. No broth? Melt 2 bouillon cubes in 4 cups of water.
The most important step is whisking the egg with just the right amount of speed as it meets the broth. The fast, energetic movement of the whisk will produce the fluffiest, soft egg pieces that mesh perfectly with the warm liquid.
(Eggs make fantastic noodles and noodle replacements. You may remember we’ve used a version of these in our chicken paprikash stew. Unlike the egg drop soup of today which combines eggs with salt only, stew noodles required a little bit of flour as well.)
You’ve got 4 ingredients and 30 minutes, don’t you?
- 2 tablespoons oil
- 1 tablespoon butter
- 1–2 vegetable bouillon cubes (or 4 cups of vegetable broth)
- 1 egg
- 1/2 teaspoon salt
- 2–3 tablespoons parsley (minced)
- In a medium pot, heat oil and butter on lowest setting and stir until butter melts.
- Add 4 cups of warm water and crush a bouillon cube (or 2 if you like soup saltier) over it. (Alternatively, use 4 cups of vegetable broth instead of water and bouillons.) Bring to a boil.
- Combine egg and salt. Beat it together. Pour into the soup and whisk energetically until the egg is broken down. Simmer 3-5 more minutes and garnish with parsley.
- Serve warm.