Egg drop soup is a beloved dish in Chinese cuisine, celebrated for its simplicity and comfort. With its silky texture and savory flavors, it’s a staple in many households, often enjoyed as a warm, hearty soup that can be served as an appetizer or a main course.
Ingredients
Scale:
4 cups chicken broth (or vegetable broth for a vegetarian option)
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon ginger, minced (or ½ teaspoon ground ginger)
2 green onions, chopped (reserve some for garnish)
3 large eggs
1 tablespoon cornstarch (optional, for a thicker soup)
1 tablespoon water (to mix with cornstarch, if using)
Chopped cilantro (optional, for garnishing)
Additional sliced green onions (for garnishing)
White pepper, to taste (for seasoning)
Instructions
In a medium saucepan, bring the chicken broth to a simmer over medium heat, stirring occasionally.
Stir in the soy sauce, sesame oil, minced ginger, and chopped green onions. Allow to simmer for 2-3 minutes.
In a small bowl, whisk the eggs until fully blended. If using, mix cornstarch with water until smooth and combine with eggs.
Reduce heat to low. Slowly drizzle the egg mixture into the simmering broth while stirring in a circular motion to create egg ribbons.
Taste the soup and adjust seasoning with more soy sauce or white pepper if desired.
Ladle the soup into bowls and garnish with additional green onions and cilantro. Serve immediately while warm.
