Chinese Egg Drop Soup

Chinese Egg Drop Soup

Silky ribbons of egg swirl through a light, savory broth in under 20 minutes.

Total 25 min Makes 4 servings Calories 95/serving

Dietary

Keto, Dairy free, Nut free, Halal

Allergens

Eggs, Soy, Sesame

This home-style version relies on well-seasoned chicken broth thickened just enough to suspend delicate egg ribbons and tender wisps of scrambled egg. A quick swirl of cornstarch slurry and a slow pour of beaten egg create the classic feathery texture. Serve as a starter to a Chinese takeout-style meal or a soothing light lunch.

Ingredients

  • 4 cups chicken broth
  • 2 tablespoons cornstarch
  • 3 tablespoons water
  • 3 large eggs, beaten
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1/2 inch fresh ginger, thinly sliced
  • 2 scallions, thinly sliced

Method

  1. In a small bowl, whisk the cornstarch and water together until smooth; set the slurry aside.

  2. In a 6-quart saucepan, combine the chicken broth and ginger slices and bring to a boil over medium-high heat.

  3. Remove and discard the ginger slices. Stir in the salt, white pepper, sesame oil, and soy sauce.

  4. Reduce heat to a gentle simmer, then slowly pour in the cornstarch slurry while stirring constantly. Simmer until the broth thickens slightly, about 2 minutes.

  5. Stop stirring the broth. Slowly drizzle the beaten eggs into the broth in a thin stream, moving in a circular motion around the pot.

  6. Let the eggs set undisturbed for 30 seconds, then gently stir once or twice with a fork to form soft ribbons.

  7. Ladle the soup into bowls and garnish with sliced scallions before serving.

Rate this recipe

★ 3.9 (1)

Chinese Egg Drop Soup

This home-style version relies on well-seasoned chicken broth thickened just enough to suspend delicate egg ribbons and tender wisps of scrambled egg. A quick swirl of cornstarch slurry and a slow pour of beaten egg create the classic feathery texture. Serve as a starter to a Chinese takeout-style meal or a soothing light lunch.

25 min 4 servings 95 cal

Ingredients

  • 4 cups chicken broth
  • 2 tablespoons cornstarch
  • 3 tablespoons water
  • 3 large eggs, beaten
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1/2 inch fresh ginger, thinly sliced
  • 2 scallions, thinly sliced

Method

  1. 1

    In a small bowl, whisk the cornstarch and water together until smooth; set the slurry aside.

  2. 2

    In a 6-quart saucepan, combine the chicken broth and ginger slices and bring to a boil over medium-high heat.

  3. 3

    Remove and discard the ginger slices. Stir in the salt, white pepper, sesame oil, and soy sauce.

  4. 4

    Reduce heat to a gentle simmer, then slowly pour in the cornstarch slurry while stirring constantly. Simmer until the broth thickens slightly, about 2 minutes.

  5. 5

    Stop stirring the broth. Slowly drizzle the beaten eggs into the broth in a thin stream, moving in a circular motion around the pot.

  6. 6

    Let the eggs set undisturbed for 30 seconds, then gently stir once or twice with a fork to form soft ribbons.

  7. 7

    Ladle the soup into bowls and garnish with sliced scallions before serving.