Description
This classic Egg Drop Soup is a quick and comforting Chinese appetizer featuring delicate egg ribbons in a savory chicken broth, thickened slightly with cornstarch and flavored with soy sauce, sesame oil, and fresh chives. Ready in just 15 minutes, it’s perfect for a light starter or a soothing bowl any time.
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 low-sodium chicken broth, soy sauce, and sesame oil. Place over medium heat and bring the mixture to a boil, allowing the flavors to meld and the broth to heat thoroughly.
- Thicken with Cornstarch: In a small bowl, whisk together the cornstarch and water until completely smooth to create a slurry. Slowly pour this slurry into the boiling broth while stirring constantly to avoid lumps, and continue stirring until the broth thickens slightly.
- Create Egg Ribbons: Reduce the heat to low to prevent overcooking. While continuously whisking the soup in a circular motion, slowly drizzle the beaten eggs into the hot broth. The eggs will cook instantly and form delicate, thin ribbons that are characteristic of egg drop soup.
- Season and Serve: Taste the soup and season with salt and black pepper according to your preference. Remove from heat, garnish with freshly chopped chives, and serve immediately to enjoy the soup at its best warmth and texture.
Notes
- For a spicier version, add a few drops of chili oil or a pinch of white pepper.
- You can substitute chicken broth with vegetable broth for a lighter flavor or to make it vegetarian-friendly by omitting eggs and adding tofu.
- Be sure to drizzle the beaten eggs slowly and whisk continuously to achieve the signature thin ribbons.
- This soup is best served fresh and should not be stored for extended periods, as the egg ribbons may separate or become tough.
- If thicker soup is preferred, increase the cornstarch to 1.5 tablespoons mixed with water.
