Egg Drop Soup
Egg Drop Soup is one of the simplest and most satisfying Chinese soups, made by streaming beaten eggs into a hot, lightly thickened broth to create delicate silky ribbons that float elegantly throughout the bowl. It is ready in under 15 minutes and is one of the most comforting soups in the Chinese culinary tradition.
Silky beaten egg ribbons swirled into a golden, lightly thickened savory chicken broth in minutes.
Nutrition per serving
Ingredients
Main
Thickener
Finishing
Garnish
Seasoning
Instructions
Heat and Season the Broth
Pour the chicken broth into a medium saucepan and bring to a gentle boil over medium-high heat. Season with salt, white pepper, and a touch of soy sauce. Taste and adjust seasoning so the broth is well-flavored before adding any thickener.
Thicken the Broth
Give the cornstarch slurry a quick stir and slowly pour it into the simmering broth while stirring continuously. Cook for 1 to 2 minutes until the broth is slightly thickened and has a glossy sheen. Reduce the heat to a gentle simmer.
Stream in the Eggs
Hold a fork or chopsticks over the pot and slowly pour the beaten eggs through them in a thin, steady stream while simultaneously stirring the broth in a slow circular motion. This creates the characteristic long silky egg ribbons. Do not stir too fast or the ribbons will be too fine.
Finish and Serve
Remove from heat immediately once all the egg has been added. Drizzle the sesame oil over the surface and ladle into bowls. Garnish generously with sliced scallions and serve hot.
Substitutions
Common mistakes
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