Egg Drop Soup Recipe
Egg Drop Soup is a classic Chinese appetizer featuring delicate ribbons of beaten eggs swirling in a savory chicken broth, enhanced with soy sauce, sesame oil, and green onions. This quick and easy soup is perfect for a light meal or starter, delivering comforting warmth and delightful texture.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Soup Base
- 8 cups chicken broth
- 2 teaspoons low sodium soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons cornstarch
Egg Mixture
- 5 large eggs
Seasonings
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 1/2 cup green onions, finely sliced
Instructions
- Prepare the Broth: In a large Dutch oven, combine the chicken broth, low sodium soy sauce, sesame oil, and cornstarch. Whisk the mixture thoroughly to dissolve the cornstarch, then heat it over medium heat until it reaches a gentle simmer.
- Whisk the Eggs: While the broth heats, beat the five large eggs well in a separate bowl until fully combined and smooth.
- Add Eggs to Broth: Slowly pour the beaten eggs into the simmering broth in a very thin, steady stream while gently stirring the broth in one direction to create delicate egg ribbons.
- Season and Finish: Stir in the kosher salt, ground white pepper, and finely sliced green onions. Let the soup cook for an additional 2 minutes to marry the flavors and ensure the eggs are fully set. Serve immediately.
Notes
- Use low sodium soy sauce to control the saltiness of the soup.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Stir the soup gently when adding eggs to create the classic egg ribbons texture.
- This soup is best served fresh and hot to enjoy its delicate texture.
- Adjust seasoning to taste, especially if using higher sodium broth.
Find it online: https://miracooking.com/egg-drop-soup-recipe/
