Description
A silky, comforting Chinese-style egg drop soup made with a flavorful chicken broth, delicate ribbons of egg, and a hint of ginger, ready in just 15 minutes for a quick and cozy meal or starter.
Ingredients
4 cups chicken broth
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon grated fresh ginger
2 tablespoons cornstarch
2 tablespoons cold water
2 large eggs, beaten
1/4 teaspoon white pepper
2 green onions, chopped (for garnish)
Instructions
- In a medium pot, combine chicken broth, soy sauce, sesame oil, and grated ginger. Bring to a simmer over medium heat.
- In a small bowl, whisk together cornstarch and cold water to make a slurry. Slowly add to the simmering broth while stirring to thicken.
- Once the broth thickens slightly, reduce heat to low.
- Slowly pour the beaten eggs into the broth in a thin stream, stirring gently with a fork or chopsticks to create egg ribbons.
- Season with white pepper to taste.
- Ladle soup into bowls, garnish with green onions, and serve immediately.
Notes
For extra nutrition, add baby spinach or frozen peas.
For a heartier version, stir in shredded chicken or tofu.
For a spicier kick, add chili oil or red pepper flakes.
Use vegetable broth for a vegetarian version.
Reheat gently over low heat without boiling to preserve egg texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 1g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 95mg