Description
Make comforting, takeout-style Egg Drop Soup faster than you can order delivery. This recipe delivers silky egg ribbons in a savory broth in just 10 minutes, perfect for a quick weeknight meal or light appetizer.
Ingredients
Scale
- 4 cups chicken broth (low sodium preferred)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon ground white pepper
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 large eggs
- 2 green onions, thinly sliced for garnish
Instructions
- Pour the chicken broth into a medium saucepan. Add the soy sauce, sesame oil, and white pepper. Bring the broth to a boil over medium-high heat.
- In a small bowl, whisk together the cornstarch and cold water to create a slurry. Once the broth is boiling, slowly whisk in the slurry. Continue stirring until the broth thickens slightly, about 1 minute.
- Reduce the heat to low. In a separate bowl, lightly beat the two eggs together. Do not over-whisk; you want some separation for better ribbons.
- Slowly drizzle the beaten eggs into the simmering broth in a thin, steady stream while continuously stirring the broth in one direction with a fork or whisk. Stop stirring immediately after pouring all the egg.
- Let the soup cook undisturbed for 1 minute to allow the egg ribbons to set.
- Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish immediately with sliced green onions.
Notes
- For the best silky egg ribbons, ensure your broth is simmering gently (not a rolling boil) when you pour in the egg mixture.
- Use high-quality chicken broth for the best flavor in this simple soup.
- If you prefer a thicker soup, increase the cornstarch slurry slightly.
- Prep Time: 5 min
- Cook Time: 5 min
- Category: Appetizer
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 75
- Sugar: 1
- Sodium: 450
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 6
- Cholesterol: 95