Looking for a comforting and flavorful meal that is easy to make? Look no further than this delicious egg drop noodle soup recipe! Perfect for a quick lunch or a cozy dinner, this dish is sure to satisfy your cravings.
Why You’ll Love This Recipe?
- Great flavors: The combination of savory chicken broth, soft noodles, and silky egg ribbons creates a delicious and satisfying meal.
- Quick prep time: With simple ingredients and easy-to-follow instructions, you can have this soup ready to enjoy in no time.
- Perfect for meal prep: Make a big batch of this soup and store it in the fridge for a quick and convenient meal option throughout the week.
Ingredient Notes:
- Bundle of dried noodles of choice (wheat, ramen, or rice noodles): Choose your favorite type of noodles for this recipe. Feel free to use gluten-free options if needed.
- Large eggs: The eggs add a velvety texture to the soup and provide a boost of protein.
- Fresh shiitake mushroom caps: These mushrooms add a rich, earthy flavor to the broth. You can substitute with other mushrooms if desired.
- Chicken stock: Use a high-quality chicken stock for the best flavor. Brands like Pacific Foods or Kettle & Fire work well.
- Water: Helps to create the base of the soup.
- Light soy sauce, coarse sea salt, fish sauce: Seasonings that add depth and umami to the broth.
- Scallions, toasted sesame oil, ground black pepper: Garnishes that add freshness and flavor to the finished soup.
Step-by-Step Instructions:
- Cook the noodles according to the package instructions and set aside.
- Slice the shiitake mushroom caps into bite-sized pieces.
- In a saucepan, combine the chicken stock, water, and shiitake mushrooms. Season with soy sauce, salt, and fish sauce. Bring to a boil and simmer until the mushrooms are tender.
- Crack the eggs into a bowl and strain them into the hot broth to create delicate egg ribbons.
- Garnish the soup with scallions, sesame oil, and black pepper.
- Serve the hot soup over the prepared noodles and enjoy!
Helpful Tips:
- For a vegetarian version, use vegetable broth instead of chicken stock.
- Customize the soup with additional toppings such as sliced cooked chicken, tofu, or bok choy.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Expert Tips for the Best Results:
- Use a fine sieve to strain the eggs for a smoother texture.
- Adjust the seasoning to taste by adding more soy sauce or salt if needed.
- For a richer broth, simmer the soup for a longer period to develop the flavors.
Serving Suggestions:
Pair this egg drop noodle soup with a side of steamed vegetables or a crisp green salad for a balanced meal. Enjoy with a cup of hot tea or a refreshing glass of iced tea.
Storage and Reheating Tips:
To store leftovers, transfer the soup to a container with a tight-fitting lid and refrigerate. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to thin out the broth.
Frequently Asked Questions:
- Can I use other types of noodles for this recipe?
Yes, feel free to use your favorite type of noodles such as udon or soba noodles. - How can I make this soup spicier?
Add a dash of sriracha or chili oil to the broth for a spicy kick. - Can I freeze this soup?
While it is best enjoyed fresh, you can freeze the broth without the noodles for up to 3 months. Add fresh noodles when reheating.
Conclusion:
Warm up with a bowl of this comforting egg drop noodle soup that is easy to make and full of delicious flavors. Whether you’re looking for a quick meal or a soothing dish to enjoy on a chilly day, this recipe is sure to become a favorite in your kitchen. Try it out and let us know how you like it!
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Egg Drop Noodle Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 1 serving 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
This egg drop noodle soup recipe is a comforting and flavorful dish perfect for a quick meal. The silky egg ribbons in a savory broth with shiitake mushrooms and scallions make for a satisfying bowl of soup.
Ingredients
- 1 bundle dried noodles of choice (wheat, ramen, or rice noodles)
- 2 large eggs
- 2.3 oz fresh shiitake mushroom caps
- 2 cups chicken stock
- 0.5 cup water
- 0.5 tbsp light soy sauce
- 1/4 tsp coarse sea salt
- 1/4 tsp fish sauce or shiitake seasoning
- 1–2 scallion, thinly sliced
- Drizzle toasted sesame oil
- A few rounds ground black pepper
Instructions
- Noodles: Cook noodles, drain, and keep warm.
- Shiitake: Slice mushroom caps.
- Make soup broth: Combine chicken stock, water, shiitake, soy sauce, salt, and fish sauce. Boil until mushrooms are tender.
- Eggs: Strain eggs into a bowl.
- Make egg flower: Stream eggs into hot broth without stirring.
- Garnish: Add scallions, sesame oil, and pepper.
- Serve: Pour hot soup over noodles and garnish. Serve immediately.
Notes
- You can customize this soup by adding other vegetables or protein like tofu or chicken.
- Adjust the seasoning according to your taste preferences.