Simple Egg Drop Soup
Make a comforting bowl of thick and flavorful Egg Drop Soup using this quick and simple recipe! It will only take you less than 15 minutes to plunge into this well-seasoned savory broth with its beautifully formed egg ribbons topped with some green onions!
- 4 cups chicken stock
- 3 tablespoons cornstarch
- ¼ cup water
- ½ teaspoon salt - adjust to taste
- ¼ teaspoon white pepper
- ¼ teaspoon turmeric powder (optional for color)
- 3 large eggs
- ½ teaspoon sesame oil optional
- 1 stalk green onion chopped finely
Bring chicken stock to a rolling boil in a pot over high heat.
In a small bowl, dissolve cornstarch, salt, white pepper, and turmeric in ¼ cup water. Set aside.
In a bowl or beaker or measuring cup (with handle for easier pouring), beat the eggs using a fork or whisk. Set aside.
Once the chicken stock is boiling, slowly pour the cornstarch slurry into the stock while stirring continuously in a circular manner. (Remember to stir the slurry before adding it as the cornstarch would have settled at the bottom). Once it has slightly thickened, lower the heat to medium.
While simmering, slowly stir the broth, using a whisk or spoon, in a circular motion to create a whirlpool. Then gently pour the beaten eggs over the soup while stirring until ‘egg ribbons or flowers’ are formed.
Turn off the heat. Add sesame oil and season with more salt and pepper if needed.
Serve in bowls and top with chopped green onions.
Calories: 174kcal | Carbohydrates: 15g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 713mg | Potassium: 330mg | Fiber: 1g | Sugar: 4g | Vitamin A: 240IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg