Description
This classic Chinese Egg Drop Soup is a quick and comforting dish featuring delicate ribbons of egg in a flavorful chicken broth enhanced with ginger, soy sauce, and sesame oil. Perfect as a light appetizer or a soothing meal, it comes together in just 15 minutes and can easily be made gluten-free or vegetarian.
Ingredients
Scale
Broth and Seasonings
- 4 cups chicken broth
- 1/2 teaspoon grated fresh ginger
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- Salt and white pepper to taste
Egg Mixture
- 2 large eggs
Thickening Agent
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Garnish
- 2 green onions, thinly sliced
- Optional: extra green onions or a few drops of chili oil
Instructions
- Prepare the Broth: In a medium saucepan, bring the chicken broth to a gentle boil over medium heat, ensuring it’s hot enough to develop flavor but not boiling violently.
- Mix the Thickener: In a small bowl, combine the cornstarch and cold water, stirring until smooth and free of lumps. Add this mixture to the simmering broth, stirring gently to thicken the soup slightly.
- Add Flavorings: Stir in the grated fresh ginger, soy sauce, and sesame oil, then reduce the heat to a gentle simmer to meld the flavors together.
- Beat the Eggs: Lightly beat the two large eggs in a small bowl to prepare for creating the classic egg ribbons in the soup.
- Form Egg Ribbons: While stirring the soup gently in a circular motion with a spoon or chopstick, slowly drizzle the beaten eggs into the simmering broth. This technique creates thin, silky strands of cooked egg throughout the soup.
- Simmer: Allow the soup to simmer for an additional 1–2 minutes so the eggs are fully set and flavors combine.
- Season: Taste the soup and adjust seasoning with salt and white pepper as needed to enhance the flavor.
- Serve and Garnish: Ladle the soup into bowls and garnish with the thinly sliced green onions. Optionally, add extra green onions or a few drops of chili oil for an added kick of heat.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Add corn kernels or soft tofu cubes for extra texture and nutrition.
- Stirring the soup slowly while pouring in the eggs is essential for creating the signature egg ribbons.
- Use fresh grated ginger for the best aromatic flavor.
- This soup can be served as a light appetizer or a comforting meal on its own.
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 1g
- Sodium: 660mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 95mg
