Egg Drop Soup
A simple and delicate Chinese soup made by creating wisps of beaten eggs in seasoned chicken broth. Light, comforting, and ready in minutes.
Ingredients
- 4 cups chicken broth
- 3 large eggs, beaten
- 2 tbsp cornstarch
- 3 tbsp water (for cornstarch slurry)
- 2 green onions, thinly sliced
- 1 tsp fresh ginger, grated
- 1/2 tsp toasted sesame oil
- 1/4 tsp salt
- 1/8 tsp ground white pepper
Instructions
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1
In a medium saucepan, bring 4 cups chicken broth to a simmer over medium heat. Add 1 tsp grated fresh ginger and half of the 2 thinly sliced green onions, reserving the rest for garnish.
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2
In a small bowl, whisk together 2 tbsp cornstarch and 3 tbsp water (for cornstarch slurry) to make a slurry.
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3
Slowly pour the cornstarch slurry into the simmering broth while stirring constantly. Continue to simmer for 1-2 minutes until the soup slightly thickens.
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4
Reduce the heat to low. Using a fork or whisk, stir the soup in a circular motion to create a gentle whirlpool.
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5
Slowly pour 3 beaten large eggs into the soup in a thin stream while continuing to stir the soup gently. The eggs will cook immediately and form ribbons or 'flowers'.
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6
Turn off the heat and stir in 1/2 tsp toasted sesame oil, 1/4 tsp salt, and 1/8 tsp ground white pepper.
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7
Taste and adjust seasonings if needed.
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8
Ladle the soup into bowls and garnish with the remaining green onions. Serve immediately.