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Quick Egg Drop Soup

A classic, comforting, and quick-to-prepare egg drop soup with delicate ribbons of egg in a silky broth.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Chinese
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 cups chicken broth
  • 2 large eggs lightly beaten
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 1/4 tsp ground white pepper
  • 1/2 tsp sesame oil
  • 2 tbsp green onions sliced

Equipment

  • Medium saucepan
  • Small bowl
  • Fork

Method
 

Steps
  1. In a small bowl, whisk the cornstarch and cold water until smooth.
  2. Pour the chicken broth into a medium saucepan and bring to a gentle boil over medium-high heat.
  3. Stir in the white pepper and sesame oil.
  4. Slowly stir in the cornstarch slurry until the broth thickens.
  5. Reduce heat to low to maintain a gentle simmer.
  6. Use a fork to slowly drizzle the beaten eggs into the soup in a circular motion.
  7. Let the eggs set for 10 seconds, then gently stir to distribute the ribbons.
  8. Remove from heat, garnish with green onions, and serve immediately.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.