Silky Chinese Egg Drop Soup
A light and flavorful Chinese soup featuring delicate, silky ribbons of egg in a savory broth. It's a comforting classic that's easy to make at home, perfect for a quick appetizer or a light meal.
Ingredients
- 2 large eggs
- 1 tablespoon water for eggs
- 4 cups chicken broth low sodium
- 2 tablespoons cornstarch
- 2 tablespoons cold water for slurry
- 1 teaspoon soy sauce or to taste
- 1/2 teaspoon sesame oil optional
- 2 tablespoons green onions chopped
- pinch white pepper to taste
Instructions
- In a small bowl, whisk together the eggs with 1 tablespoon of water until smooth and fully combined. Set aside.
- In a separate small bowl, mix the cornstarch with 2 tablespoons of cold water to create a smooth slurry. Set aside.
- Bring chicken broth to a rolling boil in a medium pot over medium-high heat.
- Stir in the soy sauce and white pepper.
- Slowly pour the cornstarch slurry into the boiling broth while stirring continuously until the soup thickens slightly.
- Reduce heat to low and slowly drizzle the beaten egg mixture into the simmering soup in a thin stream, stirring gently in one direction with a fork or chopsticks to create delicate ribbons. Do not stir vigorously.
- Cook for about 30 seconds until the egg is set.
- Remove from heat, stir in sesame oil if using, and ladle into bowls. Garnish with chopped green onions before serving.
Notes
For a thicker soup, increase cornstarch slurry. Add chopped green onions or a dash of sesame oil for extra flavor. You can also add shredded chicken or tofu for a heartier meal.