Classic Homemade Egg Drop Soup
A warm, savory bowl of Classic Homemade Egg Drop Soup with delicate strands of egg in a rich broth.
Equipment
- Medium-sized Pot
- Mixing Bowl
- Whisk
- Ladle
Ingredients
Soup Base
- 4 cups Chicken Broth Low-sodium preferred.
Eggs
- 2 large Eggs Beaten until frothy.
Thickening Agent
- 1 tablespoon Cornstarch Mixed with 2 tablespoons of cold water to create a slurry.
Garnish
- 2 stalks Green Onions Finely chopped.
- 1 teaspoon Sesame Oil Adds nutty aroma and flavor.
Seasoning
- to taste Salt
- to taste Pepper Freshly cracked black pepper.
Optional Add-ins
- 1 cup Optional Vegetables Such as peas or mushrooms, finely chopped.
Instructions
- Bring the chicken broth to a gentle simmer in a medium-sized pot over medium heat.
- In a mixing bowl, beat the eggs until frothy.
- Prepare the cornstarch slurry by mixing cornstarch with cold water until smooth.
- Slowly add the cornstarch slurry to the simmering broth while stirring continuously.
- Add sesame oil and season with salt and pepper to taste.
- Reduce heat to low and pour the beaten eggs slowly into the pot while swirling the soup gently.
- Stir gently until all the eggs are added and cooked through.
- Stir in the chopped green onions and any optional vegetables.
- Remove from heat and ladle the soup into bowls. Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave.