Description
This Easy Egg Drop Soup Recipe is a comforting and quick-to-make Chinese soup that features silky egg ribbons in a flavorful chicken broth seasoned with soy sauce and ginger. Perfect as a light appetizer or a cozy meal, this soup offers a gluten-free option when using gluten-free soy sauce.
Ingredients
Scale
Soup Base
- 4 cups chicken broth (low sodium preferred)
- 1 tablespoon soy sauce
- ¼ teaspoon white pepper or black pepper
- ½ teaspoon grated fresh ginger (optional)
- Salt to taste
Egg Mixture
- 2 large eggs
- 1 tablespoon cornstarch
- 1 tablespoon water
Garnishes
- 2 green onions, thinly sliced
- Optional: sesame oil, for drizzling
Instructions
- Heat the Broth: In a medium saucepan, bring the chicken broth to a gentle boil over medium-high heat. Stir in the soy sauce, pepper, and grated fresh ginger if using to infuse the broth with flavor.
- Thicken the Broth: In a small bowl, whisk together the cornstarch and water to create a smooth slurry. Slowly whisk this mixture into the boiling broth and let it simmer for 2 to 3 minutes until it slightly thickens.
- Prepare the Eggs: In another small bowl, beat the eggs well until smooth and uniform in color.
- Create Egg Ribbons: Reduce the heat to low. While stirring the broth in a slow circular motion with a spoon, slowly drizzle in the beaten eggs. Allow the eggs to set for about 30 seconds without stirring, which will form silky, delicate egg ribbons.
- Season and Serve: Remove the soup from heat. Taste and adjust the seasoning with salt as needed. Ladle the soup into bowls and garnish with the thinly sliced green onions. Add a light drizzle of sesame oil if desired for extra aroma and flavor.
Notes
- For extra flavor and color, add a pinch of turmeric to the broth.
- Include a handful of baby spinach during the simmering stage for added nutrition.
- Serve this soup alongside crispy wontons or steamed rice for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
