Description
A classic Chinese-style egg drop soup with silky ribbons of egg in a gently seasoned broth. Quick, comforting, and ready in under 15 minutes.
Ingredients
-
4 cups low-sodium chicken or vegetable broth
-
2 large eggs, beaten
-
1 tbsp cornstarch
-
2 tbsp cold water
-
1 tsp soy sauce
-
½ tsp grated ginger (optional)
-
Salt & white pepper, to taste
-
Garnish: sliced scallions, sesame oil, chili oil (optional)
Instructions
-
In a saucepan, bring broth, soy sauce, and ginger to a simmer.
-
Mix cornstarch with cold water. Stir into broth; simmer until slightly thickened.
-
Slowly stir broth in one direction. Drizzle in beaten eggs in a thin stream.
-
Let eggs set 30 seconds, then gently stir once.
-
Taste and season with salt and white pepper.
-
Garnish with scallions and serve hot.
Notes
-
For extra protein, add tofu or cooked shredded chicken.
-
Avoid boiling once eggs are added — simmer gently.
-
Optional: stir in cooked corn or peas before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Cuisine: Chinese
Nutrition
- Calories: ~120 per serving