Description
This Homemade Egg Drop Soup is a comforting, quick-to-make Chinese classic. Silky ribbons of beaten eggs float in a savory chicken broth enriched with soy sauce, sesame oil, and green onions, offering a perfect light starter or a warming snack ideal for chilly days.
Ingredients
Scale
Soup Base
- 4 cups chicken broth
- 1 tablespoon soy sauce
- 1/8 teaspoon white pepper (optional)
Thickening Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Egg Mixture
- 2 large eggs
Finishing Touches
- 1/2 teaspoon sesame oil
- 2 tablespoons sliced green onions
Instructions
- Prepare the broth: 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, if desired, 1/8 teaspoon of white pepper to season the broth.
- Make the thickener: In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water until smooth to form a slurry. Slowly stir this into the simmering broth to slightly thicken the soup base.
- Add the eggs: Beat 2 large eggs in a separate bowl. While stirring the simmering broth in one direction, slowly drizzle the beaten eggs in a thin stream into the soup, allowing them to cook instantly and form delicate silky ribbons.
- Finish the soup: Turn off the heat and stir in 1/2 teaspoon of sesame oil to add a fragrant, nutty aroma and flavor to the soup.
- Serve: Ladle the hot soup into bowls and garnish with 2 tablespoons of sliced green onions. Serve immediately while warm.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and soy sauce with tamari or a vegetarian-friendly alternative.
- Adjust the seasoning by adding more soy sauce or pepper according to taste.
- White pepper is optional but adds a subtle heat and traditional flavor.
- To make the egg ribbons more uniform, ensure the broth is simmering gently and stir continuously in one direction when adding the eggs.
- Serve immediately to enjoy the best texture of the egg drop ribbons.
