Description
Egg Drop Soup is a classic Chinese soup featuring delicate ribbons of egg in a light, savory broth. Quick and easy to make, this comforting soup offers a silky texture and authentic flavors with ginger, soy sauce, and scallions. Perfect as a starter or light meal.
Ingredients
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4 cups chicken broth or stock
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1 cup water
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2 large eggs, beaten
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1 tablespoon cornstarch
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2 teaspoons fresh grated ginger (or ½ teaspoon ground ginger)
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2 tablespoons soy sauce
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1 teaspoon sesame oil
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2 scallions, chopped
- Salt and white pepper, to taste
Instructions
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Prepare broth: In a pot, bring chicken broth, water, ginger, soy sauce, salt, and white pepper to a gentle boil.
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Make slurry: Mix cornstarch with a little water until smooth.
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Thicken broth: Slowly whisk cornstarch slurry into the boiling broth. Simmer until slightly thickened.
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Add eggs: Slowly drizzle beaten eggs into the simmering broth while stirring gently to form delicate egg ribbons.
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Finish: Drizzle sesame oil, add chopped scallions, and remove from heat.
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Serve: Ladle soup into bowls and enjoy hot.
Notes
Add soft tofu cubes for extra protein.Include corn, peas, or mushrooms for vegetables.Add chili oil or flakes for a spicy kick.Incorporate cooked shrimp for a seafood variation.Use tamari instead of soy sauce for a gluten-free version.
