Egg Drop Soup
A warm and comforting Egg Drop Soup, featuring silky strands of eggs in a flavorful chicken broth that's perfect for chilly evenings.
Ingredients
For the soup
- 4 cups Chicken broth Low-sodium recommended
- 2 large Eggs Beaten
- 1 tablespoon Cornstarch To thicken the soup
- 2 tablespoons Water For the cornstarch slurry
- 1/4 teaspoon White pepper Adjust to taste
- 1 Green onion Finely sliced, for garnish
- Salt To taste
- Sesame oil Optional, for added flavor
Instructions
Preparation
- Pour the chicken broth into a large pot and bring it to a gentle boil over medium heat.
- In a small bowl, mix the cornstarch with water until smooth to create a slurry.
- Once the broth is boiling, slowly stir in the cornstarch slurry and continue stirring for about a minute until it thickens slightly.
- In a separate bowl, whisk the two large eggs until combined but not frothy.
- With the broth simmering, slowly drizzle in the beaten eggs while stirring gently in one direction to form strands.
- Add white pepper and salt to taste. Optionally, mix in a few drops of sesame oil.
- Stir in finely sliced green onion just before serving.
- Ladle the soup into bowls and drizzle more sesame oil on top if desired. Serve hot.
Notes
Use quality chicken broth for the best flavor—homemade is preferred if you have the time. Adjust the thickness as desired; for a thinner soup, skip the cornstarch. Customize with vegetables like peas or carrots if desired.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 6gProtein: 8gFat: 7gSaturated Fat: 1gSodium: 600mgSugar: 1g
Tried this recipe?Let us know how it was!