Classic Egg Drop Soup
A simple and comforting Chinese soup with silky egg ribbons in a flavorful chicken broth.
5 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 4 cups chicken broth
- 2 large eggs
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1 green onion, thinly sliced
- 1/2 teaspoon cornstarch (optional, for thickening)
- Salt and white pepper to taste
Nutrition Facts
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Instructions
Heat the chicken broth in a pot over medium heat until it comes to a gentle simmer.
Add soy sauce, sesame oil, ground ginger, and garlic powder to the broth. Stir well and let it simmer for 2-3 minutes to infuse the flavors.
If using cornstarch, mix it with 1 tablespoon of cold water to create a slurry. Slowly stir it into the broth to thicken slightly.
In a small bowl, beat the eggs lightly with a fork or chopsticks until well mixed but not frothy.
While stirring the broth in a circular motion, slowly drizzle the beaten eggs into the pot in a thin stream. The swirling broth will create delicate egg ribbons.
Turn off the heat immediately after adding the eggs. Season with salt and white pepper to taste.
Garnish with sliced green onions and serve hot.
Chef's Tips
- Egg Texture: For silkier ribbons, beat the eggs just until combined—overbeating can make them foamy.
- Broth Choice: Use homemade chicken broth for the best flavor, but store-bought works well too.
- Thickening: The cornstarch is optional but gives the soup a slightly richer mouthfeel.
- Variations: Add tofu cubes or mushrooms for extra texture and flavor.
- Serving: Enjoy with a dash of chili oil or extra soy sauce if you prefer a stronger taste.
