Description
This Homemade Egg Drop Soup is a simple yet comforting classic that comes together in minutes. Silky egg ribbons swirl through a savory broth seasoned with soy sauce, sesame oil, and a sprinkle of green onions. It’s perfect for chilly days or a quick, nourishing meal.
Ingredients
4 cups chicken broth
2 tablespoons water
1 tablespoon cornstarch
2 large eggs
1 tablespoon soy sauce
1/2 teaspoon sesame oil
2 tablespoons sliced green onions
1/8 teaspoon white pepper (optional)
Instructions
1. In a medium saucepan over medium heat, bring 4 cups of chicken broth to a gentle boil. Stir in 1 tablespoon of soy sauce and 1/8 teaspoon of white pepper, if using.
2. In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water until smooth. Stir this slurry into the simmering broth to slightly thicken it.
3. Beat 2 large eggs in a separate bowl. While stirring the broth in one direction, slowly drizzle in the eggs in a thin stream to form silky ribbons.
4. Turn off the heat. Stir in 1/2 teaspoon of sesame oil.
5. Ladle into bowls and top with 2 tablespoons of sliced green onions. Serve immediately.
Notes
Stir the soup in a consistent swirl before pouring in the eggs to create perfect ribbons.
For a vegetarian version, use vegetable broth instead of chicken broth.
Add extras like tofu, corn, or baby spinach to turn this into a heartier meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 90
- Sugar: 1g
- Sodium: 620mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 105mg
Keywords: egg drop soup, quick soup, Chinese soup