Classic Egg Drop Soup
A simple, 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 grated ginger
- 1 green onion, thinly sliced
- 1/4 teaspoon white pepper
- 1 teaspoon cornstarch (optional, for thickening)
- 1 tablespoon water (optional, for cornstarch slurry)
Nutrition Facts
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Instructions
Heat the broth: In a medium pot, bring the chicken broth to a gentle boil over medium heat. Add soy sauce, sesame oil, grated ginger, and white pepper. Stir well.
Prepare the eggs: Crack the eggs into a bowl and beat them lightly with a fork or chopsticks until the yolks and whites are just combined.
Optional thickening: If you prefer a thicker soup, mix cornstarch with water to create a slurry. Slowly stir it into the boiling broth until slightly thickened.
Create egg ribbons: Reduce the heat to low so the broth is just simmering. Slowly drizzle the beaten eggs into the broth in a thin stream, stirring gently in one direction with a fork or chopsticks.
Let it set: Allow the soup to sit for about 30 seconds so the egg ribbons fully cook and set in the hot broth.
Garnish and serve: Turn off the heat. Ladle the soup into bowls and garnish with sliced green onions. Serve immediately while hot.
Chef's Tips
- Broth Tip: Use high-quality chicken broth for the best flavor. Homemade broth works wonderfully.
- Egg Technique: Pour the eggs slowly and steadily to create thin, silky ribbons rather than large clumps.
- Variations: Add a dash of turmeric for a golden color or a splash of rice vinegar for a tangy twist.
- Protein Boost: Stir in some cooked shredded chicken or tofu for extra protein.
- Leftovers: This soup is best enjoyed fresh but can be stored in the fridge for up to 2 days. Reheat gently to avoid overcooking the eggs.
