Description
A classic Chinese egg drop soup with silky egg ribbons in a flavorful broth, perfect as an appetizer or light meal.
Ingredients
Scale
- 4 cups chicken broth (or vegetable broth for vegetarian version)
- 2 large eggs, lightly beaten
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon sesame oil
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon turmeric (optional, for color)
- 2 green onions, thinly sliced
- Salt to taste
Instructions
- In a small bowl, whisk together cornstarch and water until smooth.
- Bring broth to a simmer in a medium pot over medium heat.
- Stir in soy sauce, sesame oil, white pepper, and turmeric if using.
- Slowly stir in the cornstarch mixture and simmer until soup slightly thickens.
- Reduce heat to low to maintain a gentle simmer.
- Slowly pour beaten eggs in a thin stream while stirring the soup in one direction to create ribbons.
- Season with salt to taste.
- Garnish with sliced green onions before serving.
Notes
- Pour eggs slowly in a steady stream for perfect ribbons.
- Ensure broth is simmering, not boiling, when adding eggs.
- Use gluten-free soy sauce for a gluten-free version.
- Add tofu or chicken for extra protein.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 1g
- Sodium: 890mg
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 95mg
Keywords: egg drop soup, Chinese soup, easy soup recipe, restaurant-style egg drop soup
