Description

A quick and authentic Chinese egg drop soup made with simple ingredients. Light, savory, and ready in minutes—perfect as a comforting appetizer or side dish.

Ingredients

Units Scale

4 cups chicken broth
2 large eggs
1 tablespoon cornstarch
2 tablespoons water
1/2 teaspoon ground white pepper
1/2 teaspoon sesame oil
1/2 teaspoon salt (or to taste)
1/4 teaspoon turmeric (optional, for color)
2 green onions, finely chopped
1/4 cup corn (optional)

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Instructions

In a medium saucepan, bring the chicken broth to a gentle boil.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry, then stir it into the boiling broth.
Reduce heat to a simmer and add salt, white pepper, sesame oil, and turmeric (if using).
In a separate bowl, beat the eggs well.
Slowly pour the beaten eggs into the simmering soup in a thin stream while stirring the broth gently in a circular motion to create egg ribbons.
Add green onions and corn (if using) and let simmer for 1 more minute.
Taste and adjust seasoning as needed before serving hot.

Notes

For a vegetarian version, use vegetable broth instead of chicken broth.
Use turmeric sparingly for color without overpowering the flavor.
Stirring while adding eggs creates the signature silky ribbons.

Nutrition

Serving Size: 1 cup
Calories: 70
Sugar: 1g
Sodium: 520mg
Fat: 3g
Saturated Fat: 0.7g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 5g
Cholesterol: 95mg