If you like restaurant-style Chinese Egg Drop Soup, just know that you don’t have to go out to have it- it’s so super easy and quick to make that you don’t even have to stress much over making it. You probably have at least some of the ingredients already, like eggs. Plus, you should always stock up on the Saffron Road halal broths to keep your halal pantry full of convenient but healthy cooking ingredients like these. It just makes life so much easier.
For this recipe you only need six simple ingredients: Saffron Road Artisan Roasted Chicken Broth (you could also use the Traditional Chicken Broth), eggs, fresh ginger, salt, sesame oil and green scallions.
I originally had a recipe from my teaching days when I taught Language Arts and had my students engage in a very interactive project to promote multicultural global understanding. Each class was given a region of the world and each student in the respective classes was given a particular country to research and write about as well as present in front of their peers. Also, as part of each project, the students were asked to bring in an authentic dish from the country they researched and allow their peers to try it, as well as share the recipe. It was such a great lesson in enjoying global cuisine. They had to cook it themselves and, of course, all the ingredients had to be halal (all students in the classes were following a halal diet). It was so interesting to see how the students transformed dishes with appropriate halal substitutions and had so much fun trying one another’s dishes. This Egg Flower Soup (aka Egg Drop Soup or Dahn Far Yong) was one of my favorites so I kept the recipe in a file for years, although I’ve tweaked it to my own specifications.
For this recipe, no frying or sautéing is needed. Just simply bring the broth to a boil with the ginger and salt added, if you like. I love the addition of ginger, but if you want to skip the salt, that’s fine, too, as the Artisan Roasted Chicken Broth has a bit of salt added.
Separately, whisk the eggs in a bowl then gently add into the boiling broth.
Reduce the heat immediately to low, while continuing to whisk and swirl, creating a flower-like formation in the broth. I like a lot of eggs in my soup, but you could do less than three, if you prefer.
Remove from heat immediately once the eggs have cooked fully, about 3 minutes. Once ladled into bowls, add the freshly chopped scallions.
- 4 cups Saffron Road Culinary Classic Chicken Broth
- 1 teaspoon sesame oil
- 1/2 teaspoon salt, or more to taste
- 1 tablespoon freshly grated ginger
- 3 eggs
- 3-4 tablespoons freshly chopped green scallion
- In a deep saucepan or Dutch oven, bring the stock to a boil. Add the sesame oil, salt and ginger, too.
- In a separate bowl, whisk the eggs vigorously.
- Reduce the heat of the broth to medium then gently add the eggs to the pot, whisking as they're poured into it. The eggs should separate nicely, almost looking like chrysanthemum flowers, the type of flower for which this soup is named after.
- Remove from heat and add the green scallions just before serving in cups or small bowls.