Description
This recipe makes a comforting and flavorful egg drop soup, just like you find in your favorite Chinese restaurant. It’s quick to prepare and perfect as a light meal or appetizer.
Ingredients
Scale
- 6 cups chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/4 teaspoon ground ginger
- 1/4 cup cornstarch
- 1/2 cup cold water
- 3 large eggs, beaten
- 2 green onions, thinly sliced
Instructions
- In a large pot, combine chicken broth, soy sauce, sesame oil, white pepper, and ground ginger. Bring to a boil over medium-high heat.
- In a small bowl, whisk together cornstarch and cold water until smooth. This is your cornstarch slurry.
- Once the broth is boiling, reduce heat to medium-low. Slowly pour in the cornstarch slurry while continuously stirring the broth to prevent lumps. Continue stirring until the soup thickens to your desired consistency.
- Slowly drizzle the beaten eggs into the simmering soup in a thin stream, stirring gently with a fork or chopsticks in a circular motion to create thin egg ribbons.
- Cook for about 30 seconds, or until the egg is set.
- Remove from heat and stir in the sliced green onions.
- Serve hot and enjoy your restaurant-style egg drop soup!
Notes
- For a richer flavor, use homemade chicken broth.
- Adjust soy sauce and white pepper to your taste.
- You can add a few drops of chili oil for a spicy kick.
- This soup is best served immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1.5 cups
- Calories: 120
- Sugar: 2g
- Sodium: 850mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 140mg
Keywords: egg drop soup, Chinese soup, restaurant style, quick soup, easy soup