Egg Drop Soup
Egg Drop Soup is a Chinese soup made by streaming beaten eggs into simmering broth so they set into soft ribbons. This version is seasoned with ginger, white pepper, and sesame oil, and lightly thickened with a cornstarch slurry.
Servings: 4 people
Calories: 84kcal
Cost: $
Equipment
- 1 Cooking pot A wider pot gives the whirlpool room to turn when the egg goes in.
- 1 Ladle Used to stir the broth in a slow circle and to serve.
Ingredients
- 4 cups chicken broth
- 3 pieces large eggs lightly beaten
- 1 teaspoon ginger grated
- 2 tbsp cornstarch
- 1/4 cup water
- 1/8 teaspoon ground white pepper
- 1/2 teaspoon sesame oil
- 2 tbsp green onions chopped
- Salt to taste
Instructions
- Combine the cornstarch and 1/4 cup water in a small bowl. Stir until the cornstarch dissolves completely, then set it aside.2 tbsp cornstarch, 1/4 cup water
- Pour the chicken broth into a cooking pot. Add the grated ginger and bring it to a boil, then reduce the heat and simmer for 2 minutes.4 cups chicken broth, 1 teaspoon ginger
- Stir the cornstarch mixture again and pour it slowly into the pot while stirring the broth. Simmer for 1 to 2 minutes, or until the soup thickens slightly.
- Add the white pepper and sesame oil. Taste the broth and add salt as needed.1/8 teaspoon ground white pepper, 1/2 teaspoon sesame oil, Salt to taste
- Keep the soup at a gentle simmer. Stir it slowly in one direction to create a light whirlpool, then gradually drizzle in the beaten eggs. Let the eggs cook undisturbed for about 15 seconds, then stir gently once or twice to separate the ribbons.3 pieces large eggs
- Add half of the green onions and stir. Transfer the soup to serving bowls and top with the remaining green onions.2 tbsp green onions
- Serve hot. Share and enjoy!
Notes
Ribbon size – Stir speed controls it. A slow turn with the ladle gives wide ribbons, while faster stirring breaks the egg into fine wisps. Both are correct, so cook it the way you like it.
Scaling – This doubles cleanly. Move to a wider pot when you do, so the whirlpool has room to turn and the egg spreads across the surface instead of landing in one spot.
Warm the bowls – Rinse the serving bowls with hot water and dry them before ladling. The soup is thin and loses heat quickly in cold bowls.
Clearer broth – Pour the broth through a fine mesh strainer before adding the cornstarch slurry if you want a cleaner looking bowl.
Nutrition
Serving: 4g | Calories: 84kcal | Carbohydrates: 5g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 140mg | Sodium: 912mg | Potassium: 130mg | Sugar: 1g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg