Description
A comforting and easy-to-make Egg Drop Soup recipe that is perfect for a quick and delicious meal. This Chinese-inspired soup is light, flavorful, and satisfying.
Ingredients
Scale
Ingredients:
- 4 cups chicken broth
- 2 large eggs
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon ground ginger
- 1 tablespoon soy sauce
- 1/4 teaspoon white pepper
- 2 green onions (thinly sliced)
- Salt to taste
- Optional sesame oil for drizzling
Instructions
- In a medium saucepan, bring the chicken broth to a gentle simmer over medium heat. In a small bowl, whisk together the cornstarch and water to make a slurry, then stir it into the broth. Add the ground ginger, soy sauce, and white pepper. Let the soup simmer for 2–3 minutes, stirring occasionally.
- In a separate bowl, beat the eggs well. While stirring the broth in a slow circular motion, slowly drizzle in the beaten eggs in a thin stream to create ribbons. Let cook for another 1–2 minutes without stirring to fully set the eggs.
- Remove from heat, taste, and adjust salt as needed. Serve hot, garnished with sliced green onions and a light drizzle of sesame oil if desired.
Notes
Notes:
- For a thicker soup, add more cornstarch slurry.
- You can also add corn, tofu, or mushrooms for variety.
- Use low-sodium broth and soy sauce if preferred.
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 1g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 95mg
