Egg Drop Soup
Ingredients
- • 1.5 L chicken broth
- • 3 item eggs
- • 30 g cornstarch
- • 15 ml soy sauce
- • 5 ml sesame oil
- • 1 g white pepper
- • 1 sprinkle salt to taste
- • 2 item green onions
- • 5 g fresh ginger
Instructions
- 1
In a small bowl, mix cornstarch with 60ml (1/4 cup) cold water until smooth and set aside
- 2
Beat eggs in a measuring cup with a fork until well combined
- 3
Pour chicken broth into a large pot and bring to a gentle simmer over medium heat
- 4
Add soy sauce, grated ginger, and white pepper to the broth
- 5
Stir the cornstarch mixture again and slowly pour into the simmering broth while stirring constantly
- 6
Let the soup simmer for 2 minutes until slightly thickened
- 7
Using a fork, slowly drizzle the beaten eggs into the soup in a thin stream while stirring the soup in a circular motion with a spoon
- 8
The eggs will form delicate ribbons - continue until all eggs are added
- 9
Remove from heat and drizzle with sesame oil
- 10
Taste and adjust seasoning with salt if needed
- 11
Ladle into bowls and garnish with thinly sliced green onions...
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The secret to perfect egg ribbons is maintaining a gentle simmer - if the soup is boiling too vigorously, the eggs will break apart into small pieces. For silkier eggs, try straining them through a fine mesh before adding to remove any chalazae."
