Quick & Easy Egg Drop Soup Delight: A Light and Flavorful Classic in Minutes

Serving: This egg drop soup is perfect as a light starter or paired with a main dish like stir-fried vegetables, noodles, or fried rice. For a heartier meal, add some cooked chicken or tofu.
Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, be gentle, as the eggs may break apart if heated too aggressively.
Variants:

Spicy Egg Drop Soup: Add a dash of chili oil or red pepper flakes for some heat. A few slices of fresh chili peppers can also add an extra kick.
Mushroom Egg Drop Soup: For a more earthy flavor, sauté mushrooms in a little sesame oil before adding them to the broth.
Vegetarian Egg Drop Soup: Use vegetable broth and add additional vegetables like spinach, bok choy, or carrots for more texture and flavor.
FAQ:
Q: Can I use eggs that are not fresh?
A: Fresh eggs create the best texture in egg drop soup. However, you can still use older eggs if that’s all you have on hand, but the ribbons may not be as delicate.

Q: Can I add tofu to this soup?
A: Absolutely! Adding cubes of firm tofu is a great way to make the soup heartier. Simply add them after the egg ribbons have formed, allowing them to heat through.

Q: Can I make this soup without cornstarch?
A: Yes, cornstarch is optional for thickening. If you prefer a more broth-based soup, you can skip it without affecting the flavor.