Description
This quick and easy Egg Drop Soup recipe is ready in just 10 minutes, combining silky beaten eggs with a flavorful chicken broth thickened with cornstarch. Perfect as a light appetizer or a comforting snack, it features a touch of sesame oil and fresh scallions for an authentic Chinese-inspired delight.
Ingredients
Scale
Soup Base
- 4 cups chicken stock (low-sodium)
- 1 tsp chicken bouillon powder (chicken stock powder)
- 1 tsp salt
- 1/4 tsp white pepper (or black pepper)
- 1 tsp sesame oil
Egg Mixture
- 3 large eggs (beaten)
Thickener
- 2 tbsp cornstarch (or potato starch)
- 1/4 cup water (cold)
Garnish
- 1 green onion (finely chopped, divided into scallion whites and greens)
Instructions
- Prepare the eggs: In a measuring cup or small bowl, beat the 3 large eggs until smooth. Using a cup with a pouring lip will help when adding eggs to the soup.
- Make the starch slurry: In a small bowl, combine 2 tablespoons cornstarch with 1/4 cup cold water until fully dissolved. Set aside.
- Heat chicken stock: In a medium pot, add 4 cups low-sodium chicken stock and the white parts of the chopped green onion. Cover and bring to a boil over medium-high heat.
- Thicken the broth: Lower heat to medium and uncover. Stir the starch slurry again, then slowly pour it into the broth while stirring constantly to avoid lumps. Let the soup boil uncovered for 1–2 minutes until it thickens.
- Season the broth: Add 1 teaspoon chicken bouillon powder, 1 teaspoon sesame oil, 1 teaspoon salt, and 1/4 teaspoon white pepper. Stir well to combine all flavors.
- Create egg ribbons: For small egg flowers, pour the beaten eggs in a thin stream from a higher distance into the simmering broth while stirring in a circular motion. For larger egg flowers, pour eggs slowly in a circular motion from a lower height without stirring, let set for 10 seconds, then gently stir. Allow the soup to bubble for 1 minute.
- Garnish and serve: Remove the soup from heat and garnish with the green parts of the chopped scallions. Serve immediately and enjoy your warm, comforting egg drop soup.
Notes
- Use low-sodium chicken stock to control the saltiness of the soup.
- You can substitute white pepper with black pepper if unavailable.
- For a vegetarian version, substitute chicken stock with vegetable broth and omit chicken bouillon powder.
- Pouring eggs from a higher distance and stirring creates thinner egg ribbons, while pouring from a lower distance without stirring forms larger egg flowers.
- Do not add cornstarch slurry without stirring the broth to avoid clumps.
- Adjust seasoning according to taste once broth is thickened.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Keywords: egg drop soup, easy egg drop soup, quick Chinese soup, chicken broth soup, simple soup recipe, homemade egg drop soup
