Description
A simple and comforting Chinese soup, Egg Drop Soup is a quick and easy recipe that’s perfect for a light meal or as a starter. The delicate egg ribbons in a flavorful broth make this soup a favorite.
Ingredients
Scale
Ingredients:
- 4 cups chicken broth
- 2 large eggs, lightly beaten
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 2 green onions, thinly sliced
- salt to taste
Instructions
- In a medium saucepan, bring the chicken broth to a boil over medium-high heat. Stir in the soy sauce, sesame oil, and white pepper.
- Reduce the heat to low. Slowly drizzle the beaten eggs into the soup in a thin stream while gently stirring in one direction to create ribbons.
- Stir in the cornstarch slurry and cook for 1 to 2 minutes until the soup slightly thickens.
- Taste and season with salt as needed. Garnish with sliced green onions before serving.
Notes
- For a richer flavor, use homemade chicken broth.
- You can add corn, peas, or tofu for extra texture.
- To make the soup vegetarian, use vegetable broth instead of chicken broth.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 1 g
- Sodium: 660 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 55 mg
