Egg Drop Soup
Silky ribbons of egg in a gingery, lightly thickened chicken broth with scallions and a drop of sesame oil. Ready in 15 minutes.
- Servings
- 4
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
Ingredients
Equipment
- Medium saucepan
Instructions
Bring the broth, ginger, soy sauce and white pepper to a simmer in the saucepan.
Stir the cornstarch with 3 tbsp cold water until smooth, then stir it into the simmering broth. Cook, stirring, until slightly thickened and glossy, 1–2 minutes.Stir the cornstarch with 3 tbsp (44 mL) cold water until smooth, then stir it into the simmering broth. Cook, stirring, until slightly thickened and glossy, 1–2 minutes.
Beat the eggs well. Stir the soup in one direction to make a slow whirlpool, then pour in the eggs in a thin stream. Let them set for a few seconds before stirring gently to form ribbons.
Take the pan off the heat, stir in the sesame oil and taste for salt. Serve topped with green onions.
Notes
- A thin, steady stream of egg into moving broth is what makes fine ribbons.
- Add a handful of frozen peas or corn with the broth for a more filling soup.
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Nutrition estimate
- Calories
- 95
- Protein
- 6 g
- Carbs
- 6 g
- Fat
- 5 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
