Egg Drop Soup
A classic Chinese dish known for its comforting flavors and simplicity, featuring silky ribbons of egg in a warm chicken broth.
Ingredients
Main Ingredients
- 4 cups chicken broth Use high-quality or low-sodium broth for best flavor.
- 2 large eggs Beat until yolks and whites are fully combined.
- 1 tablespoon cornstarch Optional for thickening; mix with a splash of water to form a slurry.
- 1 teaspoon soy sauce Adds depth to the flavor.
- 1 green onion, sliced For garnish and added flavor.
- Salt and pepper to taste Adjust according to preference.
Instructions
Preparation
- Pour the chicken broth into a pot and bring it to a gradual boil over medium heat.
- In a small bowl, mix the cornstarch with a splash of water to form a slurry, if thickening is desired.
- Once the broth boils, add the cornstarch mixture and stir gently to combine.
Cooking
- Lower the heat to a simmer and beat the eggs in a bowl until fully combined.
- Drizzle the beaten eggs into the simmering broth gradually while stirring gently to create silky ribbons.
- Stir in the soy sauce for flavor enhancement.
- Season with salt and pepper to taste, and add the sliced green onions.
- Give everything a final stir, and serve hot.
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Notes
Consider garnishing with additional chopped scallions or white pepper for a bit of heat. Store any leftovers in an airtight container for up to three days.