Description
This classic Egg Drop Soup recipe is a quick and comforting Asian-inspired dish featuring silky ribbons of egg in a flavorful chicken broth enhanced with soy sauce and sesame oil. Perfect as an appetizer or light meal, it comes together in just 15 minutes, making it ideal for busy weeknights or a soothing treat.
Ingredients
Scale
Soup Base
- 4 cups low-sodium chicken broth
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon sesame oil
Thickening Agent
- 1 tablespoon cornstarch
- 2 tablespoons water
Egg Mixture
- 4 large eggs, beaten
Seasonings and Garnish
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ¼ cup chopped chives
Instructions
- Prepare the broth: In a saucepan, combine chicken broth, soy sauce, and sesame oil. Bring the mixture to a boil over medium heat to infuse the flavors.
- Make the cornstarch slurry: In a small bowl, whisk together the cornstarch and water until smooth. Slowly pour this slurry into the boiling broth while stirring constantly to thicken the soup slightly.
- Add the eggs: Reduce the heat to low. While continuously whisking the soup, slowly drizzle in the beaten eggs. This technique will create delicate, thin ribbons of cooked egg suspended in the broth.
- Season and garnish: Adjust the flavor by adding salt and black pepper to taste. Garnish the soup with chopped chives for a fresh, mild onion flavor and serve immediately to enjoy its comforting warmth.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Adjust the cornstarch slurry quantity if you prefer a thinner or thicker soup.
- Adding a few drops of white pepper can give an authentic subtle heat.
- Serve immediately as the egg ribbons are most delicate when freshly cooked.
