Description
This classic Egg Drop Soup recipe is a simple, comforting Chinese appetizer that can be prepared in just 15 minutes. It features delicate ribbons of egg gently cooked in a savory chicken broth, thickened slightly with cornstarch, and flavored with sesame oil, soy sauce, and fresh chives.
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
Seasoning
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ¼ cup chopped chives
Instructions
- Heat Broth: In a medium saucepan, combine the low-sodium chicken broth, soy sauce, and sesame oil. Place over medium heat and bring the mixture to a boil, ensuring the flavors meld together.
- Thicken with Cornstarch: In a small bowl, whisk together the cornstarch and water until you achieve a smooth slurry. Slowly pour this mixture into the boiling broth while stirring constantly to avoid lumps. Continue to stir until the broth slightly thickens.
- Create Egg Ribbons: Reduce the heat to low. With the soup gently simmering, slowly drizzle the beaten eggs into the broth while continuously whisking. This creates thin, silky ribbons of cooked egg throughout the soup.
- Season and Serve: Add salt and black pepper to taste, stirring to combine. Garnish with the chopped chives and serve the soup immediately while hot.
Notes
- Use low-sodium chicken broth and soy sauce to control salt levels.
- Whisk eggs continuously while adding to get fine egg ribbons.
- The soup thickens slightly with cornstarch, but should remain light and brothy.
- Feel free to garnish with green onions or a few drops of chili oil for extra flavor.
- Serve immediately, as the egg texture changes if reheated.
