Description
This comforting Egg Drop Soup recipe features a delicate blend of savory chicken broth and silky egg ribbons, flavored with ginger, sesame oil, and a hint of turmeric for a warm, soothing bowl of soup. Ready in just 10 minutes, it’s a quick and easy starter or light meal that brings classic Chinese flavors into your kitchen.
Ingredients
Scale
Soup Base
- 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
Egg and Garnish
- 3 large eggs, lightly beaten
- 1 green onion, thinly sliced on a diagonal
Instructions
- Combine Ingredients: In a medium saucepan, mix the broth, cornstarch, ground ginger, kosher salt, toasted sesame oil, tamari soy sauce, optional turmeric, and white pepper until well combined.
- Simmer the Broth: Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent lumps from forming and ensure the cornstarch is fully dissolved.
- Add the Eggs: Once the broth is simmering, slowly pour the lightly beaten eggs in a thin stream into the pot while gently stirring the broth in a circular motion. This creates the signature silky ribbons of egg.
- Cook the Egg Strands: Continue stirring gently for 1 to 2 minutes to allow the eggs to fully cook and form delicate, soft strands throughout the soup.
- Remove from Heat: When the eggs have set, take the soup off the heat to prevent overcooking and maintain the tender texture.
- Garnish and Serve: Ladle the finished soup into bowls and garnish with the thinly sliced green onions for a fresh, mild onion flavor and a pop of color.
- Enjoy: Serve the egg drop soup hot as a comforting appetizer or light meal.
Notes
- For a vegetarian version, use vegetable broth in place of chicken broth.
- Adjust salt to taste since broth and soy sauce contribute saltiness.
- Add a pinch of white pepper carefully as it has a strong flavor.
- Turmeric is optional but adds a lovely golden color without impacting taste significantly.
- Make sure to pour eggs slowly and stir gently to get the best texture.
- Leftover soup can be refrigerated for up to 2 days and reheated gently.
