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Egg Drop Soup

Egg Drop Soup
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This egg drop soup recipe is a quick and easy dish, perfect for a light meal or appetizer. It features silky egg ribbons in a savory broth, ready in under 15 minutes.

Ingredients

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  • 4 cups chicken broth
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 2 large eggs, beaten
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 2 green onions, thinly sliced
  • Salt to taste
  • White pepper to taste

Instructions

  1. In a medium saucepan, bring the chicken broth to a simmer over medium heat.
  2. In a small bowl, whisk together the cornstarch and water to create a slurry.
  3. Slowly pour the cornstarch slurry into the simmering broth, stirring constantly until the broth thickens slightly.
  4. Reduce the heat to low.
  5. Slowly pour the beaten eggs into the broth in a thin stream, stirring gently with a fork or chopsticks to create delicate egg ribbons.
  6. Stir in the soy sauce and sesame oil.
  7. Season with salt and white pepper to taste.
  8. Ladle the soup into bowls and garnish with sliced green onions.

Notes

  • For extra flavor, add a pinch of ginger powder or garlic powder to the broth.
  • You can add cooked chicken or tofu for a more substantial soup.
  • Adjust the amount of soy sauce and sesame oil to your preference.
  • For a vegetarian option, use vegetable broth instead of chicken broth.

Nutrition

Find it online: https://kitchenpivot.com/egg-drop-soup/