Description
Egg Drop Soup is a classic Chinese dish made with a simple yet flavorful broth and silky, ribbon-like eggs. It’s quick to make, requiring just a few ingredients, and is perfect as a light appetizer or a comforting meal on its own.
Ingredients
Units
Scale
- 4 cups (1 liter) chicken broth
- 2 large eggs
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (if using cornstarch)
- 1/2 teaspoon ginger, grated
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon white pepper
- 2 green onions, sliced (for garnish)
- 1/4 cup corn kernels or peas (optional, for extra texture)
Instructions
- In a pot, bring the chicken broth to a gentle boil over medium heat. Stir in ginger, soy sauce, sesame oil, salt, and white pepper.
- If using cornstarch, mix it with 2 tablespoons of water in a small bowl, then stir it into the broth to slightly thicken it.
- In a separate bowl, whisk the eggs until well beaten.
- Reduce the heat to low and slowly drizzle the beaten eggs into the hot broth while stirring in a circular motion with a fork or chopsticks. This will create the classic egg ribbons.
- Let the soup simmer for another 1–2 minutes, then turn off the heat.
- Garnish with sliced green onions and, if using, corn or peas. Serve hot!
Notes
- For a thicker soup, use the cornstarch slurry. If you prefer a lighter texture, skip it.
- Adjust the seasoning to your taste—add more soy sauce for saltiness or sesame oil for a richer flavor.
- You can add cooked chicken, shrimp, or tofu for extra protein.