Description
This Easy Egg Drop Soup recipe is a quick, comforting, and nourishing dish made with chicken broth, eggs, and a simple cornstarch slurry. Perfect for busy weeknights or when you’re feeling under the weather, this light and silky Chinese-inspired soup is gluten-free, budget-friendly, and ready in just 15 minutes.
Ingredients
2 cups chicken broth
2 large eggs
1 tablespoon cornstarch
2 tablespoons water
1/4 teaspoon white pepper
1/4 teaspoon salt (or to taste)
1/4 teaspoon sesame oil (optional)
2 tablespoons chopped green onions
Instructions
1. In a medium saucepan, bring chicken broth to a gentle boil over medium heat.
2. In a small bowl, whisk together cornstarch and water to make a slurry. Stir the slurry into the broth to thicken slightly.
3. Season the broth with salt and white pepper. Add sesame oil if using.
4. In a separate bowl, beat the eggs well.
5. Reduce the heat to low. Stir the broth in one direction with a ladle or spoon, and slowly pour in the beaten eggs in a thin stream to create ribbons.
6. Once the eggs are cooked and set, turn off the heat.
7. Ladle into bowls and garnish with chopped green onions. Serve hot.
Notes
Stir gently and continuously in one direction to create the perfect egg ribbons.
Adjust seasoning to taste—white pepper gives a traditional flavor, but black pepper can be used as a substitute.
Do not boil after adding the eggs, as overcooking can ruin the delicate texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 90
- Sugar: 0.5g
- Sodium: 730mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 140mg