Egg Drop Soup
There’s a reason every Chinese restaurant serves egg drop soup — it’s the definition of comfort. Savory broth, silky egg ribbons, and a hint of ginger. It takes 8 minutes and uses ingredients you already have. When you’re sick, tired, or just need something warm and gentle, this is the answer.
Why You’ll Love This Recipe
- Ready in 8 minutes — the fastest soup you’ll ever make
- Silky, delicate egg ribbons in every spoonful
- Uses pantry staples you already own
- Gentle on the stomach — perfect when you’re under the weather
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Egg Drop Soup
Ingredients
- 3 cups chicken broth
- 2 large eggs, beaten
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch + 2 tablespoons cold water (slurry)
- Sliced green onions for garnish
- White pepper to taste
Instructions
- Bring chicken broth to a simmer in a saucepan. Add soy sauce and grated ginger.
- Stir the cornstarch slurry and pour it into the simmering broth while stirring. This thickens the broth slightly and helps create better egg ribbons.
- Reduce heat to low. While stirring the broth in a slow circular motion, pour the beaten eggs in a thin, steady stream. The eggs will cook into delicate ribbons on contact.
- Immediately remove from heat. Add sesame oil and white pepper.
- Ladle into bowls and garnish with sliced green onions. Serve hot.
Recipe Tips
- The key to silky ribbons: pour the eggs in a very thin stream while stirring slowly. Thick streams = clumps.
- The cornstarch slurry is important — it thickens the broth just enough to suspend the egg ribbons.
- Use white pepper, not black pepper. It’s traditional and has a different, more aromatic flavor.
- Add tofu cubes or corn kernels for a heartier version.
Calories: 130 | Protein: 10g | Fat: 7g | Carbs: 6g
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Nutritional information is estimated and may vary based on ingredients used.
