Description
Enjoy a quick and delicious 15-minute egg drop soup, just like your favorite Chinese takeout, made right in your home kitchen. This simple recipe delivers a light and savory broth with delicate ribbons of egg.
Ingredients
Scale
- 4 cups chicken broth or vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 2 large eggs
- 2 green onions, thinly sliced
- 1 teaspoon cornstarch mixed with 2 tablespoons cold water (optional, for a thicker soup)
Instructions
- In a medium pot, combine the chicken broth, soy sauce, sesame oil, and white pepper. Bring to a simmer over medium-high heat.
- If using, whisk the cornstarch slurry into the simmering broth and stir until slightly thickened.
- In a small bowl, lightly beat the eggs.
- Slowly drizzle the beaten eggs into the simmering broth while gently stirring the soup in one direction with a fork or whisk. This creates delicate egg ribbons.
- Cook for 1-2 minutes until the egg is set.
- Stir in most of the sliced green onions.
- Ladle the soup into bowls and garnish with the remaining green onions. Serve immediately.
Notes
- For a richer flavor, use homemade chicken broth.
- Adjust soy sauce to your preference.
- Add a pinch of ginger or garlic powder for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 70
- Sugar: 2g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 70mg