Egg Drop Soup Recipe
This classic Egg Drop Soup is a comforting and simple Chinese-inspired broth featuring delicate egg ribbons swirled into a seasoned chicken broth. Perfect as a light appetizer or a quick, nourishing meal, it combines the savory flavors of soy sauce, white pepper, and a hint of sesame oil with the smooth texture of eggs. Ready in under 20 minutes, this recipe is easy to prepare on the stovetop and can be customized with vegetable broth for a vegetarian option.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
- Diet: Halal
Ingredients
Scale
Soup Base
- 4 cups chicken broth (or vegetable broth)
- 1 tablespoon soy sauce
- 1/4 teaspoon white pepper
Egg Mixture
- 3 large eggs, beaten
Thickening Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water (to mix with cornstarch)
Garnish & Flavoring
- 2 green onions, finely sliced
- 1/2 teaspoon sesame oil (optional)
Instructions
- Prepare the Eggs and Cornstarch Slurry: In a small bowl, beat the eggs thoroughly and set aside. In a separate bowl, whisk together the cornstarch and water until a smooth slurry forms.
- Heat the Broth: Pour the chicken or vegetable broth into a medium saucepan and bring it to a gentle boil over medium heat. Add the soy sauce and white pepper, stirring to combine. Then add the cornstarch slurry and simmer for 2 to 3 minutes until the soup slightly thickens.
- Create Egg Ribbons: Reduce the heat to low. Stir the soup slowly in a circular motion with a spoon. While stirring, slowly drizzle the beaten eggs into the soup in a thin stream. This technique forms delicate egg ribbons.
- Finish the Soup: Remove the saucepan from heat. Taste the soup and adjust seasoning if needed. Stir in sesame oil, if using, for extra flavor.
- Serve Garnished: Ladle the hot soup into bowls and garnish with the finely sliced green onions. Serve immediately for best taste and texture.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- To make the egg ribbons fluffier, stir the soup more vigorously while adding the eggs.
- Adjust the thickness by increasing or decreasing the cornstarch slurry amount.
- Sesame oil is optional but adds a nice aromatic depth to the soup.
- Serve immediately as the egg ribbons can overcook and become rubbery if left standing.
Keywords: egg drop soup, Chinese soup, egg ribbon soup, easy soup recipe, chicken broth soup, quick soup, savory soup
Find it online: https://platedandproud.com/egg-drop-soup-recipe/
