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Best Egg Drop Soup

A delightful blend of silky texture and savory flavor, perfect for busy weeknights or a soothing treat.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Soup
Cuisine: Chinese
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups chicken or vegetable broth
  • 2 large eggs
  • 2 teaspoons cornstarch
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • 2 green onions chopped
  • Salt to taste

Equipment

  • Medium saucepan
  • Whisk
  • Measuring cups and spoons
  • Serving bowls
  • Wooden spoon or ladle

Method
 

  1. In a medium saucepan, bring the broth to a gentle boil over medium heat.
  2. In a small bowl, mix the cornstarch with a few tablespoons of cold water until smooth.
  3. Slowly pour the cornstarch mixture into the boiling broth while stirring constantly.
  4. Stir in the soy sauce, sesame oil, and white pepper.
  5. In a separate bowl, beat the eggs lightly with a fork.
  6. Reduce the heat to low and slowly drizzle the beaten eggs into the soup while continuously stirring.
  7. Stir in the chopped green onions and let them soften for about a minute.
  8. Taste the soup and adjust the seasoning with salt if needed.

Notes

Serve immediately for the best taste and texture.