Egg Drop Soup
This classic Egg Drop Soup recipe is quick and easy to make in just 15 minutes, offering a cozy and comforting experience. It's often lauded for tasting even more delicious than the restaurant version, making it perfect for a light meal or appetizer.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4 cups chicken or vegetable stock good-quality
- 2 tablespoons cornstarch
- 2 teaspoons ground ginger
- 1 teaspoon garlic powder
- 0.125 teaspoon white pepper
- 3 large eggs
- 1 teaspoon toasted sesame oil
- 0.5 teaspoon fine sea salt to taste, or more
- 0.25 teaspoon black pepper freshly-cracked, to taste
- 0.25 cup green onions thinly-sliced, for garnish
Instructions
Preparation Steps
- Make the broth. Whisk together stock (chilled or room-temperature), cornstarch, ginger, garlic powder and white pepper in a medium saucepan until smooth. Heat over high heat until the stock comes to a simmer, stirring occasionally.
- Whisk the eggs. Meanwhile, whisk together the eggs in a small measuring cup or bowl. (A measuring cup is easier for pouring.)
- Stir in the egg ribbons. Once the broth reaches a simmer, use a whisk or two chopsticks to stir the broth in a circular motion, creating a whirlpool. Then slowly pour the whisked eggs in a very thin stream into the soup as you continue stirring, in order to create egg ribbons.
- Season. Remove pan from heat. Stir in the sesame oil until combined. Season with salt and additional white pepper to taste, also adding a dash or two of extra sesame oil if needed. (Saltiness will depend on your brand of chicken stock, but this soup generally needs an extra 0.5 to 1 teaspoon of fine sea salt.)
- Serve. Serve immediately, garnished with lots of green onions and a twist of black pepper.
Notes
For an extra boost of flavor, consider adding a few drops of chili oil to your bowl before serving. You can also customize by adding thinly sliced mushrooms or a few snap peas for added texture.