Description
Egg Drop Soup is a warm, comforting dish that comes together in just minutes. With a savory broth base and silky, tender eggs swirled into the soup, it’s perfect as an appetizer or a light meal. The addition of ginger, sesame oil, and a dash of soy sauce gives it a delicious depth of flavor.
Ingredients
Scale
- 4 cups (one 32-ounce carton) low-sodium chicken broth, or vegetable broth
- 2 tablespoons cornstarch
- 1 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon tamari soy sauce
- 1/4 teaspoon ground turmeric (optional, for color)
- Pinch of ground white pepper
- 3 large eggs, lightly beaten
- 1 green onion, thinly sliced on a diagonal
Instructions
- In a medium saucepan, combine the chicken or vegetable broth, cornstarch, ground ginger, salt, sesame oil, tamari soy sauce, turmeric (if using), and white pepper.
- Bring the mixture to a simmer over medium heat, stirring occasionally.
- Once the broth is simmering, slowly pour in the beaten eggs in a thin stream while stirring the broth gently in a circular motion. This will create the signature silky ribbons of egg.
- Continue to stir gently for about 1-2 minutes, allowing the eggs to cook and form delicate strands.
- Once the eggs are cooked, remove the soup from heat.
- Ladle the soup into bowls and garnish with sliced green onions.
- Serve hot and enjoy!
Notes
- You can adjust the seasoning by adding more soy sauce or salt, depending on your taste preference.
- If you want to make the soup heartier, feel free to add tofu, mushrooms, or other vegetables.
- The soup can be served as a starter to a Chinese-inspired meal or enjoyed on its own.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese