Description
A comforting and classic Chinese soup, this Egg Drop Soup is a simple yet flavorful dish that is perfect for a quick and light meal. The silky ribbons of beaten eggs in a clear, savory broth with hints of ginger and sesame oil make this soup a go-to for cozy nights or when you’re feeling under the weather.
Ingredients
Scale
- 4 cups low-sodium chicken broth
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt (or to taste)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 large eggs
- 1/2 teaspoon sesame oil
- 1/2 cup thinly sliced green onions
- Pinch of turmeric for color (optional)
Broth:
Thickening Mixture:
Additional:
Instructions
- Prepare Broth: In a medium saucepan, bring chicken broth, ginger, white pepper, and salt to a gentle boil over medium heat.
- Thicken Broth: In a small bowl, whisk together cornstarch and water until smooth. Stir it into the simmering broth to slightly thicken.
- Add Eggs: Beat eggs in a separate bowl. Slowly drizzle the eggs into the soup while gently stirring in one direction to create silky ribbons.
- Finish Soup: Remove from heat and stir in sesame oil and green onions. Serve hot.
Notes
- For a deeper yellow color, add a pinch of turmeric.
- You can also add sweet corn, tofu, or cooked chicken for a heartier version.
- Adjust seasoning to taste.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 1 g
- Sodium: 540 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 95 mg
