Traditional Egg Drop Soup

A warm, comforting Chinese soup that features delicate strands of egg floating in a savory chicken broth with the subtle flavor of sesame and a hint of white pepper.

Prep time: 3 minutes
Cook time: 5 minutes
Serves: 4

Ingredients

4 cups chicken broth

2 large eggs, beaten

1 tablespoon cornstarch

1 tablespoon water

1/2 teaspoon white pepper

1 tablespoon soy sauce

1/2 teaspoon sesame oil

2 green onions, thinly sliced

Salt to taste

Instructions

1. In a pot, bring the chicken broth to a gentle boil.

2. Mix the cornstarch with water to create a slurry and stir into the boiling broth.

3. Reduce the heat to low, and slowly pour the beaten eggs into the broth while stirring gently to create thin ribbons.

4. Add white pepper, soy sauce, and sesame oil, stirring to combine.

5. Adjust seasoning with salt as needed.

6. Serve hot, garnished with sliced green onions.

Storage

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

Reheating

Reheat the soup in a saucepan over medium heat, stirring occasionally until heated through. Avoid boiling.

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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.