Egg Drop Soup

This quick and easy Egg Drop Soup is a comforting Chinese classic, featuring silky ribbons of eggs in a savory, aromatic broth made from simple pantry ingredients. Perfect for a cozy meal any time of the week.

Prep time: 5 minutes
Cook time: 5 minutes
Serves: 4

Ingredients

4 cups chicken broth

2 large eggs

1 tablespoon cornstarch

2 tablespoons water

1 teaspoon soy sauce

1/2 teaspoon sesame oil

1/4 teaspoon white pepper

1/2 cup chopped green onions

Salt to taste

Instructions

1. In a medium saucepan, bring the chicken broth to a gentle boil over medium-high heat.

2. In a small bowl, mix cornstarch and water to create a slurry.

3. Stir the slurry into the boiling broth and add soy sauce, sesame oil, and white pepper.

4. Reduce heat to a simmer and slowly pour in beaten eggs while stirring the soup gently in one direction to create egg ribbons.

5. Once eggs are cooked, add chopped green onions and season with salt to taste.

6. Serve hot and enjoy your warm, savory Egg Drop Soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat the soup gently on the stove over medium heat, stirring occasionally until hot.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.