Description
This Easy Egg Drop Soup Recipe is a comforting and quick-to-make Chinese soup that features silky egg ribbons in a flavorful chicken broth seasoned with soy sauce and ginger.
Ingredients
Scale
- 4 cups chicken broth (low sodium preferred)
- 1 tablespoon soy sauce
- ¼ teaspoon white pepper or black pepper
- ½ teaspoon grated fresh ginger (optional)
- Salt to taste
- 2 large eggs
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 green onions, thinly sliced
- Optional: sesame oil, for drizzling
Instructions
- In a medium saucepan, bring the chicken broth to a gentle boil over medium-high heat. Stir in the soy sauce, pepper, and grated fresh ginger if using to infuse the broth with flavor.
- In a small bowl, whisk together the cornstarch and water to create a smooth slurry. Slowly whisk this mixture into the boiling broth and let it simmer for 2 to 3 minutes until it slightly thickens.
- In another small bowl, beat the eggs well until smooth and uniform in color.
- Reduce the heat to low. While stirring the broth in a slow circular motion with a spoon, slowly drizzle in the beaten eggs. Allow the eggs to set for about 30 seconds without stirring, which will form silky, delicate egg ribbons.
- Remove the soup from heat. Taste and adjust the seasoning with salt as needed. Ladle the soup into bowls and garnish with the thinly sliced green onions. Add a light drizzle of sesame oil if desired for extra aroma and flavor.
Notes
- Perfect as a light appetizer or a cozy meal.
- Offers a gluten-free option when using gluten-free soy sauce.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 100
- Sugar: 1g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg
Keywords: Egg Drop Soup, Chinese Soup, Quick Soup, Gluten-Free Recipe