Egg Drop Soup Recipe
Chinese · Soup · 15 min total
A classic Chinese soup with silky egg ribbons in a savory chicken broth, ready in minutes.
5
min prep
min prep
10
min cook
min cook
4
servings
servings
80
kcal/serving
kcal/serving
Ingredients
- 4 cups chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 large eggs
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon salt
- 1 teaspoon sesame oil
- 2 green onions, sliced
Instructions
- In a small bowl, whisk together cornstarch and water to make a slurry.
- In a medium pot, bring chicken broth to a gentle boil over medium-high heat.
- Slowly pour in the cornstarch slurry while stirring constantly. Continue stirring until the broth thickens slightly, about 1 minute.
- In a small bowl, beat the eggs until frothy.
- Reduce heat to low so the broth is at a gentle simmer. Slowly drizzle the beaten eggs into the broth in a thin stream while stirring the broth in one direction with a fork or chopsticks. The eggs will form delicate ribbons.
- Remove from heat. Stir in white pepper, salt, and sesame oil.
- Ladle into bowls and garnish with sliced green onions. Serve hot.
Tips
- For thicker soup, increase cornstarch to 2 tablespoons.
- Use low-sodium broth to control saltiness.
- Leftovers can be refrigerated for up to 2 days; reheat gently.
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