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Chinese Egg Drop Soup Recipe

Chinese · Soup · 15 min total

A classic Chinese comfort soup with silky egg ribbons in a savory chicken broth, ready in minutes.

Ingredients

• 4 cups chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon sesame oil
• 2 large eggs
• 2 green onions, thinly sliced
• 1/4 teaspoon turmeric (optional, for color)

Instructions

1. In a small bowl, whisk together cornstarch and water to make a slurry. Set aside.
2. In a medium saucepan, bring chicken broth to a gentle boil over medium-high heat.
3. Stir in the cornstarch slurry, white pepper, salt, sesame oil, and turmeric if using. Reduce heat to a simmer.
4. In a small bowl, beat the eggs until homogeneous.
5. Slowly drizzle the beaten eggs into the simmering broth in a thin stream, while gently stirring the soup in one direction with a fork or chopsticks to create egg ribbons.
6. Remove from heat immediately. Ladle into bowls and garnish with sliced green onions. Serve hot.

Tips

• For a richer flavor, use homemade chicken broth.
• Do not overcook after adding eggs; they should be just set.
• Add a pinch of MSG for authentic restaurant taste.

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