Description
A comforting and flavorful Chinese classic, Egg Drop Soup is a simple and satisfying dish perfect for chilly days or when you need a quick, light meal. This recipe yields a silky, savory broth with delicate egg ribbons and a hint of ginger, topped with fresh green onions.
Ingredients
Scale
Broth:
- 4 cups chicken broth
- ½ teaspoon grated fresh ginger
- ¼ teaspoon white pepper
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
Slurry:
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Egg Mixture:
- 2 large eggs
Additional:
- 2 green onions, thinly sliced
- Optional salt, to taste
Instructions
- Prepare the Broth: In a medium saucepan, bring chicken broth, ginger, white pepper, soy sauce, and sesame oil to a gentle boil over medium heat.
- Create the Slurry: Whisk cornstarch and cold water in a small bowl to create a slurry, then slowly stir it into the broth.
- Simmer: Reduce heat to low and let the soup simmer for 2–3 minutes, stirring occasionally.
- Add Eggs: Beat eggs in a separate bowl. Slowly drizzle the eggs into the soup in a thin stream while gently stirring in one direction.
- Finish and Serve: Remove from heat once the egg is cooked. Taste and add salt if needed. Garnish with green onions and serve hot.
Notes
- For a heartier version, consider adding tofu, corn, or peas.
- Using a fine stream when adding the eggs creates the classic ‘egg flower’ texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 1g
- Sodium: 720mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 95mg
