Description
A comforting and easy-to-make Chinese classic, Egg Drop Soup is a light and flavorful broth-based soup with silky egg ribbons, highlighted by hints of ginger and soy. This recipe yields a delicious soup that’s perfect for a quick and satisfying meal.
Ingredients
Scale
Ingredients:
- 4 cups chicken broth (low-sodium)
- 2 large eggs
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon grated fresh ginger
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- Salt and white pepper to taste
- 2 green onions (thinly sliced)
- Optional garnish: toasted sesame seeds, additional green onions
Instructions
- In a medium saucepan, bring the chicken broth to a gentle boil over medium heat. In a small bowl, whisk together the cornstarch and water to make a slurry. Stir the slurry into the simmering broth along with the grated ginger, soy sauce, and sesame oil. Reduce heat to low and let the broth simmer for 2–3 minutes, stirring occasionally.
- In a separate bowl, beat the eggs well. Slowly drizzle the eggs into the simmering soup in a thin stream while gently stirring the broth in a circular motion. The eggs will cook instantly and form thin ribbons. Once all the egg is added, let the soup simmer for another 30 seconds. Taste and season with salt and white pepper as needed.
- Ladle into bowls and garnish with sliced green onions and toasted sesame seeds if desired. Serve hot.
Notes
Notes:
- To make it vegetarian, use vegetable broth instead of chicken broth.
- For extra flavor, add a few drops of chili oil or a pinch of white pepper.
- Egg Drop Soup is best served fresh but can be refrigerated and reheated gently.
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 1g
- Sodium: 430mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 95mg
