Egg Drop Soup

Name: Egg Drop Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Chinese
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

A simple and delicate Chinese soup made by creating wisps of beaten eggs in seasoned chicken broth. Light, comforting, and ready in minutes.

15 minEasyServes 4110 cal/serving

ChineseSoupStovetopPescatarianLow CarbGluten-FreeNut-FreeLow-Sodium

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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

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.
2

In a small bowl, whisk together 2 tbsp cornstarch and 3 tbsp water (for cornstarch slurry) to make a slurry.
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.
4

Reduce the heat to low. Using a fork or whisk, stir the soup in a circular motion to create a gentle whirlpool.
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'.
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.
7

Taste and adjust seasonings if needed.
8

Ladle the soup into bowls and garnish with the remaining green onions. Serve immediately.

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Questions

How do I know when Egg Drop Soup is done?

Go by the cues in the method rather than the clock. Step 3: cook until the soup slightly thickens.

Why mix the cornstarch with water first in Egg Drop Soup?

Step 2 reads: "In a small bowl, whisk together 2 tbsp cornstarch and 3 tbsp water (for cornstarch slurry) to make a slurry." Dry starch clumps the moment it meets hot liquid. The slurry in step 2 disperses it first, and it only thickens once the sauce comes back to a simmer.

Is there a substitute for cornstarch in Egg Drop Soup?

The entry for Egg Drop Soup calls for 2 tbsp cornstarch. In its place: Use twice as much all-purpose flour and cook it a few minutes longer, or the same amount of arrowroot or tapioca starch.

Is Egg Drop Soup keto-friendly?

A serving of Egg Drop Soup carries 6 g of carbohydrate. Against a strict 20 g keto day that is 30 percent of the budget; against a moderate 100 g low-carb day it is 6 percent.

Does Egg Drop Soup contain sesame?

Yes: 1/2 tsp toasted sesame oil. The full allergen list for this entry is eggs and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Egg Drop Soup?

One serving (the recipe makes 4) is about 110 calories, with 9 g protein, 6 g carbohydrate and 6 g fat, plus 90 mg sodium. The figures are estimates computed from the ingredient list.

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