Description
Egg Drop Soup is a fast, comforting Chinese-style dish made with just a handful of ingredients. Swirled ribbons of egg float in a savory, golden broth enhanced by white pepper, scallions, and sesame oil. It’s light, silky, and ready in under 15 minutes—perfect for a cozy appetizer or quick meal.
Ingredients
4 cups chicken broth (or vegetable broth)
3 large eggs, beaten
1 tablespoon cornstarch
2 tablespoons water (to mix with cornstarch)
1 tablespoon soy sauce
1/4 teaspoon white pepper
2 green onions, finely sliced
1/2 teaspoon sesame oil (optional)
Instructions
1. In a small bowl, beat the eggs and set aside. In another bowl, whisk together the cornstarch and water to form a slurry.
2. In a medium saucepan, bring the broth to a gentle boil over medium heat. Add soy sauce and white pepper. Stir in the cornstarch slurry and simmer for 2–3 minutes until slightly thickened.
3. Reduce the heat to low. Stir the soup in a slow circular motion, then slowly drizzle in the beaten eggs while continuing to stir. The movement will help create delicate egg ribbons.
4. Remove from heat, taste, and adjust seasoning as needed. Add sesame oil if desired.
5. Serve hot, garnished with sliced green onions.
Notes
Stir the soup in one direction while adding eggs to get silky ribbons without clumps.
Use low-sodium broth to better control salt levels in the final soup.
Add cooked shrimp, tofu, or spinach for extra protein and texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 1g
- Sodium: 720mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 125mg