Description
Silky ribbons of egg swirled into a warm, savory broth, this classic Chinese-inspired egg drop soup is comforting, quick to make, and requires just a few pantry staples.
Ingredients
4 cups low-sodium chicken or vegetable broth
2 large eggs
1 tablespoon cornstarch (optional)
2 tablespoons water (if using cornstarch)
1/2 teaspoon grated fresh ginger
1 tablespoon low-sodium soy sauce
1/4 teaspoon white pepper (or to taste)
2 green onions, finely sliced
Salt to taste
Sesame oil, for drizzling (optional)
Instructions
- In a medium saucepan, bring the broth to a gentle boil over medium heat. Add the grated ginger, soy sauce, and white pepper.
- If using cornstarch, whisk it with 2 tablespoons of water until smooth. Stir the mixture into the simmering broth and cook for a few minutes until slightly thickened.
- Beat the eggs in a small bowl. Reduce the soup to a gentle simmer.
- Slowly drizzle the beaten eggs into the broth in a thin stream, stirring gently in one direction to create egg ribbons.
- Once all the egg is incorporated and cooked, turn off the heat. Taste and add salt as needed.
- Ladle the soup into bowls and garnish with green onions and a drizzle of sesame oil, if desired.
Notes
Use vegetable broth for a vegetarian version.
Add sweet corn or baby spinach for variation.
For extra protein, add shredded chicken or tofu.
Soup doesn’t freeze well due to the egg texture.
Store leftovers in the fridge for up to 3 days and reheat gently without boiling.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 1g
- Sodium: 550mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 140mg
