Description
Classic Egg Drop Soup is a warm, simple, and nourishing comfort food featuring silky ribbons of egg in a flavorful chicken broth with a touch of sesame oil and white pepper.
Ingredients
4 cups of chicken broth
3 large eggs
1/4 teaspoon of ground white pepper
1/2 teaspoon of sesame oil
2 tablespoons of cornstarch
3 tablespoons of water
2 green onions, thinly sliced
Salt to taste
Instructions
- Heat the chicken broth in a saucepan over medium-high heat until it gently simmers.
- Whisk together the cornstarch and water in a small bowl until smooth.
- In another bowl, beat the eggs with the ground white pepper and sesame oil until well combined.
- Slowly pour the egg mixture into the simmering broth in a steady stream while stirring gently in a circular motion to create delicate egg ribbons.
- Blanch the sliced green onions in boiling water for about 30 seconds, then drain and set aside to garnish the soup.
- Stir the cornstarch mixture again, then add it to the soup, stirring continuously until the soup thickens slightly and gains a velvety texture.
- Taste and add salt as needed to balance the flavors.
- Ladle the soup into bowls, garnish with the blanched green onions, and serve hot.
Notes
You can add a splash of soy sauce for extra depth.
Sprinkle white pepper or add chili oil for heat.
Use vegetable broth instead of chicken broth for a vegetarian version.
Add frozen peas or diced tofu for extra texture and nutrition.
Garnish with fresh cilantro or a drizzle of chili oil for a fresh twist.
Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently on low heat without boiling.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering and stirring
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 1g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 160mg
