Egg Drop Soup

Named for the way beaten eggs are streamed into simmering broth, this Chinese classic forms delicate golden ribbons in minutes. Silky chicken stock thickened lightly with cornstarch meets sesame oil, white pepper, and fresh scallions for a gentle, comforting bowl.

Serves 4

Estimate for one serving

• 110 cal
• 7.5g protein
• 6.2g carbs
• 6.4g fat
• 0.4g fiber

Every recipe here is free to read.

Ingredients

• 4 cups chicken broth
• 2 tbsp cornstarch
• 3 tbsp water
• 3 large eggs
• 1 tsp sesame oil
• 1/2 tsp soy sauce
• 1/4 tsp ground white pepper
• 3 scallions
• 1/4 tsp salt

Instructions

1. 1In a small bowl, whisk together the cornstarch and water until smooth to make a slurry. Set aside.
2. 2Thinly slice the scallions, separating the white and green parts. Set aside.
3. 3In a medium pot, bring the chicken broth to a boil over medium-high heat.
4. 4Stir in the soy sauce, sesame oil, white pepper, salt, and the white parts of the scallions.
5. 5Reduce heat to medium. Give the cornstarch slurry a quick stir, then slowly pour it into the simmering broth while stirring constantly.
6. 6Continue stirring until the broth thickens slightly, about 1-2 minutes.
7. 7In a measuring cup, lightly beat the eggs with a fork until just combined.
8. 8While gently stirring the soup in a circular motion, slowly drizzle in the beaten eggs to create silky ribbons.
9. 9Remove the pot from heat once all the egg is added; the residual heat will finish cooking the eggs.
10. 10Taste and adjust seasoning with a pinch more salt if needed.
11. 11Ladle into bowls and garnish with the green parts of the scallions.
12. 12Serve immediately while hot.