Egg Drop Soup
A quick and comforting soup with silky ribbons of egg in a flavorful broth, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 cups chicken broth Can use low sodium or vegetable broth.
- 2 large eggs Whisked and ready for drizzling.
- 2 tablespoons cornstarch Key for thickness, do not skip.
- 1 tablespoon water For making the cornstarch slurry.
- 1 teaspoon sesame oil Add more at the end for richness.
- 1 piece green onion, sliced Use fresh for best flavor.
- Salt and pepper to taste Adjust based on broth used.
Instructions
Preparation
- In a medium pot, heat the chicken broth over medium heat until it comes to a simmer.
- In a small bowl, mix the cornstarch with water to create a slurry and stir it into the broth.
- Once the broth is simmering, slowly drizzle in the beaten eggs while stirring gently to create egg ribbons.
- Add sesame oil, salt, and pepper to taste.
- Garnish with sliced green onions and serve hot.
Notes
Store leftovers in the fridge for up to 3 days. Reheat gently to maintain egg texture. For a variation, serve over steamed rice.