Description
Classic Chinese Egg Drop Soup made with silky ribbons of egg in a savory, peppery broth and topped with fresh green onions. Quick, cozy, and ready in under 10 minutes.
Ingredients
Scale
- 4 cups chicken or vegetable broth
- 2 large eggs, beaten
- 1 tablespoon cornstarch (optional)
- 2 tablespoons water (for slurry)
- 1 teaspoon soy sauce
- ¼ teaspoon white or black pepper
- ½ teaspoon sesame oil
- 2 green onions, thinly sliced
- Salt to taste
Instructions
- Preheat Your Equipment: Place a medium saucepan over medium heat and bring broth to a gentle simmer.
- Combine Ingredients: In a small bowl, beat the eggs. In another bowl, mix cornstarch and water into a slurry (if using).
- Prepare Your Cooking Vessel: Stir soy sauce, pepper, and sesame oil into the simmering broth. Slowly add the slurry and stir until slightly thickened.
- Assemble the Dish: Create a gentle swirl in the soup, then slowly pour in the beaten eggs in a thin stream while stirring to create ribbons.
- Cook to Perfection: Let the egg set for 30 seconds, then turn off heat.
- Finishing Touches: Stir in green onions and adjust salt to taste.
- Serve and Enjoy: Ladle into bowls and serve hot with a crack of fresh pepper on top.
Notes
- Pour egg slowly while stirring to get perfect ribbons.
- Simmer, don’t boil, for a clear broth and soft egg texture.
- Add chili oil for a spicy twist.