Description

Egg Drop Soup is a classic Chinese comfort dish made with silky ribbons of egg swirled into a savory, seasoned broth. This easy and authentic version comes together quickly with simple ingredients, perfect for a light appetizer or meal starter.

Ingredients

Units Scale

4 cups chicken broth
2 large eggs
1 tablespoon cornstarch
2 tablespoons water
1/2 teaspoon grated ginger
1/4 teaspoon white pepper
1/2 teaspoon salt (or to taste)
1/2 teaspoon sesame oil
2 green onions, chopped (for garnish)
Optional: 1/4 cup corn kernels or tofu cubes

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Instructions

In a pot, bring the chicken broth to a gentle boil over medium heat. Add grated ginger, white pepper, and salt.
In a small bowl, mix cornstarch with water to form a slurry. Stir into the boiling broth to slightly thicken it.
Reduce heat to low. Beat the eggs in a separate bowl.
Slowly drizzle the beaten eggs into the soup while stirring the broth in a circular motion to create egg ribbons.
Once the eggs are cooked (about 1 minute), turn off heat and stir in sesame oil.
Ladle into bowls and garnish with chopped green onions. Add corn or tofu if using.
Serve hot.

Notes

For extra nutrition, add spinach, mushrooms, or cooked chicken.
White pepper adds authentic flavor, but black pepper can be used as a substitute.
Control egg ribbon thickness by adjusting the pouring speed and stirring intensity.

Nutrition

Serving Size: 1 cup
Calories: 70
Sugar: 0g
Sodium: 480mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 5g
Cholesterol: 95mg