Description
Make a comforting, silky egg drop soup at home in under 15 minutes using simple pantry ingredients. This recipe yields a velvety texture similar to your favorite takeout spot.
Ingredients
Scale
- 4 cups chicken broth
- 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
Instructions
- Pour the chicken broth into a medium saucepan. Add the soy sauce, sesame oil, and white pepper. Bring the mixture to a boil over medium-high heat.
- In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry.
- Once the broth is boiling, slowly whisk in the cornstarch slurry. Continue stirring until the broth thickens slightly, about 1 minute. Reduce the heat to low.
- Lightly beat the eggs in a separate bowl. While stirring the soup slowly in one direction, drizzle the beaten eggs in a thin stream into the simmering broth. Do not stir vigorously after adding the eggs.
- Let the soup cook for 1 minute until the egg forms ribbons.
- Remove from heat. Stir in half of the sliced green onions.
- Ladle the soup into bowls and garnish each serving with the remaining green onions.
Notes
- For a thicker soup, increase the cornstarch slurry to 1.5 tablespoons of cornstarch mixed with 3 tablespoons of water.
- To achieve silky ribbons, pour the egg slowly while stirring the soup gently in a circular motion.
- Add cooked, shredded chicken or cooked ramen noodles for a more substantial meal.
- Prep Time: 5 min
- Cook Time: 8 min
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 75
- Sugar: 1
- Sodium: 650
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 0
- Protein: 7
- Cholesterol: 110