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Sweet and Sour Egg Drop Soup

This recipe outlines a quick sweet and sour egg drop soup, leveraging packaged noodle bases and diverse seasonings for a complex flavor profile. Eggs are whisked and drizzled into the simmering broth, creating delicate strands. The soup is then thickened with a cornstarch slurry and seasoned with a unique blend of sweet, sour, and spicy elements, including French dressing, sweet and sour sauce, ketchup, and Tabasco.
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Total Time 30 minutes
Course lunch/dinner
Cuisine Chinese
Servings 10 people
Calories 829.3 kcal

Equipment

  • 1 Large Stock Pot or Saucepan
  • 1 Whisk For eggs and cornstarch slurry
  • 1 Measuring Cups and Spoons
  • 2 Small bowls For eggs and cornstarch slurry
  • 1 Chef's Knife and Cutting Board For dicing carrots and slicing crabmeat

Ingredients
  

Main

  • 5 cups water
  • 1 4 1/3 ounce packagelipton chicken noodles and sauce
  • 1 whole chicken bouillon cube soup base
  • 1 1 ounce packetramen noodle seasoning (I used mushroom)
  • 1 dash black pepper
  • 1 dash dried onion flakes
  • 3 large egg whites
  • 1 large egg yolk
  • 1 piece imitation crabmeat leg sliced into rounds
  • 1/8 cup diced carrot
  • 1 pinch ground ginger
  • 1 teaspoon red French dressing for sourness
  • 1 -2 tablespoon of your favorite sweet and sour sauce for sweetness
  • 1 tablespoon ketchup for tangyness
  • 5 -10 dashes of tabasco hot pepper sauce for heat
  • 2 tablespoons cornstarch
  • 4 -5 tablespoons cool water

Instructions
 

  • In a large pot, combine the 5 cups of water, Lipton chicken noodles and sauce packet, chicken bouillon cube, ramen noodle seasoning, black pepper, dried onion flakes, diced carrot, and ground ginger.
  • Bring the mixture to a boil over medium-high heat, then reduce to a simmer and cook according to noodle packet instructions until noodles are tender.
  • While the soup simmers, prepare the cornstarch slurry by whisking together 2 tablespoons of cornstarch with 4-5 tablespoons of cool water in a small bowl until smooth; set aside.
  • In a separate bowl, lightly whisk together the 3 large egg whites and 1 large egg yolk.
  • Add the sliced imitation crabmeat to the simmering soup.
  • Gradually pour the cornstarch slurry into the simmering soup while continuously stirring, allowing the soup to thicken to your desired consistency.
  • Stir in the 1 teaspoon of red French dressing, 1-2 tablespoons of sweet and sour sauce, 1 tablespoon of ketchup, and 5-10 dashes of Tabasco hot pepper sauce, mixing well to combine the flavors.
  • Slowly drizzle the whisked egg mixture into the gently simmering soup in a thin stream, stirring constantly with a fork or chopsticks to create fine egg strands.
  • Allow the egg to cook for about 1 minute until set.
  • Taste and adjust seasonings as needed, then serve hot.

Notes

For a more authentic and cleaner flavor, consider using homemade chicken stock instead of packaged noodle bases. When adding the cornstarch slurry, ensure it's mixed thoroughly with cool water first to prevent lumps, and incorporate it gradually into the simmering soup while stirring constantly until the desired thickness is achieved. For the egg drop, slowly drizzle the whisked egg whites and yolk mixture into the gently simmering soup in a thin stream, allowing it to cook into delicate strands without scrambling. Fresh ginger, thinly sliced, would offer a brighter aroma than ground. Garnish with chopped scallions or cilantro for added freshness and color.