Description
This classic Egg Drop Soup recipe is a quick and comforting Chinese-style soup made with egg ribbons swirling in a flavorful homemade chicken broth, thickened with cornstarch and enhanced with soy sauce and sesame oil. Ready in just 15 minutes, it’s perfect for a light meal or appetizer.
Ingredients
Scale
Soup Base
- 4 cups low-sodium chicken broth
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
Thickener
- 1 tablespoon cornstarch
- 2 tablespoons water
Egg Mixture
- 4 large eggs, beaten
Garnish
- ¼ cup chopped chives
Instructions
- Heat Broth: In a saucepan, combine the chicken broth, soy sauce, and sesame oil. Place over medium heat and bring the broth mixture to a boil, ensuring the flavors meld together.
- Thicken with Cornstarch: In a small bowl, whisk together the cornstarch and water until smooth to create a slurry. Slowly pour this slurry into the boiling broth while stirring constantly to thicken the soup slightly.
- Create Egg Ribbons: Reduce the heat to low. Continuously whisk the soup as you slowly drizzle in the beaten eggs. The eggs will cook almost instantly, forming delicate, thin ribbons that enhance the soup’s texture.
- Season and Serve: Add salt and black pepper to taste. Garnish the soup with chopped chives for freshness and serve immediately while hot for the best flavor and texture.
Notes
- Use low-sodium broth and soy sauce to control the salt content of the soup.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Add a few drops of white pepper instead of black pepper for a more authentic flavor.
- You can add finely chopped mushrooms or tofu for extra texture and protein.
- Serve immediately, as the egg ribbons can thicken and settle if left to sit.
