Description
This easy egg drop soup recipe is the perfect quick and comforting dish. Made with just a few pantry staples like eggs, chicken broth, and scallions, it’s silky, nourishing, and ready in under 15 minutes. Great for a light lunch or side with Asian-inspired meals.
Ingredients
2 large eggs
4 cups chicken broth
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon soy sauce
1 teaspoon sesame oil
1/4 teaspoon white pepper
2 scallions, sliced thin
Instructions
1. In a medium saucepan, bring chicken broth to a boil over medium heat.
2. Stir in soy sauce, sesame oil, and white pepper.
3. In a small bowl, mix cornstarch with water until fully dissolved, then stir into the broth.
4. Reduce heat to low and let the soup simmer gently.
5. Beat the eggs well in a separate bowl.
6. Slowly pour the eggs into the soup in a thin stream while stirring in one direction to create ribbons.
7. Turn off heat, taste and adjust seasoning if needed.
8. Serve hot, garnished with sliced scallions.
Notes
Use low-sodium broth for better control over saltiness.
To make it vegetarian, swap chicken broth for vegetable broth.
Add corn, spinach, or tofu for a more filling variation.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 75
- Sugar: 0.6g
- Sodium: 670mg
- Fat: 4.2g
- Saturated Fat: 1.1g
- Unsaturated Fat: 2.8g
- Trans Fat: 0g
- Carbohydrates: 2.8g
- Fiber: 0.1g
- Protein: 6.3g
- Cholesterol: 93mg