Description
A comforting and easy-to-make Egg Drop Soup recipe that’s perfect for a quick meal. This Chinese-inspired soup is light, flavorful, and satisfying, with delicate egg ribbons floating in a fragrant broth.
Ingredients
Scale
For the soup:
- 4 cups chicken broth
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper (or black pepper)
- 1/2 teaspoon sesame oil
- salt to taste
- optional soy sauce for seasoning
For the egg mixture:
- 2 large eggs
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 green onions (thinly sliced)
Instructions
- In a medium pot, bring the chicken broth to a gentle boil over medium heat. In a small bowl, whisk together the cornstarch and water until smooth. Stir the cornstarch slurry into the simmering broth along with ginger, garlic powder, white pepper, and sesame oil.
- Reduce heat to low and keep the soup at a gentle simmer. Lightly beat the eggs in a separate bowl. Slowly drizzle the eggs into the hot soup while stirring gently in a circular motion to create thin ribbons. Once all the egg is added, let the soup cook for another 1–2 minutes.
- Taste and adjust seasoning with salt or a splash of soy sauce. Remove from heat and garnish with sliced green onions. Serve hot.
Notes
- For extra flavor, add a handful of frozen corn, tofu cubes, or spinach.
- Use low-sodium broth if preferred.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 1g
- Sodium: 430mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 95mg
