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–+ servings
warm comforting egg broth

Egg Drop Soup

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Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 2 minutes
Total Time 17 minutes
Course Soup
Cuisine Chinese
Servings 4 servings

Equipment

  • 1 Medium saucepan
  • 1 Whisk
  • 1 Ladle
  • 1 Small bowl
  • 1 stovetop

Ingredients
  

  • 4 cup chicken broth
  • 2 tablespoon cornstarch
  • 2 tablespoon water
  • 2 large eggs beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/2 cup green onions sliced
  • 1 teaspoon sesame oil

Instructions
 

  • Heat the chicken broth in a medium saucepan over medium-high heat until it begins to simmer.
  • In a small bowl, mix the cornstarch and water to create a slurry.
  • Slowly add the cornstarch slurry to the simmering broth, whisking continuously until the broth thickens slightly.
  • Reduce the heat to low and gently pour the beaten eggs into the broth while stirring with a whisk to create egg ribbons.
  • Season the soup with salt and white pepper to taste.
  • Remove the saucepan from the heat and stir in the sesame oil.
  • Let the soup rest for 2 minutes to allow the flavors to meld.
  • Serve the soup hot, garnished with sliced green onions.

Notes

For optimal results, ensure the broth is at a gentle simmer before adding the eggs to achieve the delicate egg ribbons. Adjust seasoning to your preference and consider adding a splash of soy sauce for additional depth of flavor.
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