Description
A simple and comforting Egg Drop Soup recipe that’s easy to prepare.
Ingredients
Scale
- 4 cups chicken broth
- 2 large eggs
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon ground ginger
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon sesame oil
- 2 green onions, thinly sliced
Instructions
- Prepare the slurry: In a small bowl, stir together the cornstarch and water until smooth. This will gently thicken the soup and give it that classic silky texture.
- Heat the broth: In a medium saucepan, bring the chicken broth to a gentle boil over medium heat. As it warms, stir in the ground ginger, white pepper, salt, and sesame oil. The aroma will begin to bloom — savory, slightly spicy, and deeply comforting.
- Thicken the soup: Slowly pour in the cornstarch slurry while stirring. Let it simmer for a minute or two until the broth slightly thickens. It should coat the back of a spoon but still remain light.
- Create the egg ribbons: Lightly beat the eggs in a bowl. Reduce the heat so the broth is gently simmering. Using a fork or whisk, slowly drizzle the eggs into the soup while stirring the broth in a circular motion. You’ll see delicate ribbons form instantly — soft, silky strands floating beautifully in the golden broth.
- Finish and serve: Turn off the heat and sprinkle in the sliced green onions. Ladle into bowls and serve immediately.
Notes
- This soup shines in its simplicity.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 1g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 220mg