Egg Drop Soup
A comforting and quick Chinese soup made with chicken broth and silky egg ribbons.
Equipment
- Medium-sized Pot
- Mixing Bowl
- Whisk
Ingredients
Soup Ingredients
- 4 cups Chicken broth Use low-sodium if preferred.
- 2 large Eggs Fresh eggs yield the best results.
- 1 tablespoon Cornstarch Used for thickening the broth.
- 1 tablespoon Water To mix with cornstarch for slurry.
- 2 Green onions Chopped, for garnish and flavor.
- 1 teaspoon Sesame oil Optional, for enhanced flavor.
- Salt and white pepper To taste.
Instructions
- Pour chicken broth into a medium-sized pot and bring to a gentle simmer over medium heat.
- In a small bowl, mix cornstarch with water to create a slurry.
- Slowly add the cornstarch slurry to the simmering broth while stirring gently.
- In a separate bowl, beat the eggs until well combined.
- Reduce heat to low and slowly drizzle the beaten eggs into the broth while stirring gently to create ribbons.
- Season the soup with salt and white pepper to taste.
- Stir in chopped green onions and sesame oil if using.
- Remove from heat, ladle into bowls, and serve hot.
Notes
For variations, consider adding vegetables or tofu for extra nutrition.