Easy Egg Drop Soup

Ingredients

• 4 cup chicken broth (or vegetable broth)
• 1 tbsp soy sauce
• 0.5 tsp sesame oil
• 0.25 tsp ground ginger
• 1 pinch turmeric (for color)
• 2 tbsp cornstarch (mixed with 2 tbsp water to create a slurry)
• 3 eggs (whisked)
• 2 green onions (sliced, for garnish)
• white pepper (to taste)

Steps

1. 1

   In a medium pot, combine the chicken broth, soy sauce, sesame oil, ground ginger, turmeric, and white pepper. Bring the mixture to a gentle simmer over medium heat.

2. 2

   In a small bowl, whisk together the cornstarch and 2 tablespoons of water until smooth to create a slurry.

3. 3

   Slowly pour the cornstarch slurry into the simmering broth while stirring constantly. Continue to cook for 1-2 minutes until the soup has thickened slightly.

4. 4

   Reduce the heat to low. To create the silky egg ribbons, stir the soup in a circular motion to create a gentle whirlpool.

5. 5

   Slowly pour the whisked eggs into the soup in a very thin, steady stream while continuing to stir gently. Take your time with this step to ensure the eggs form delicate ribbons rather than large clumps.

6. 6

   Remove the pot from the heat immediately after the eggs are added to prevent overcooking.

7. 7

   Ladle the soup into bowls and garnish with freshly sliced green onions before serving.

Notes

The key to restaurant-quality egg drop soup is the technique of pouring the eggs slowly while stirring. A pinch of turmeric is used primarily to give the broth that classic vibrant yellow color found in restaurants.

Nutrition per serving

• eggdropsoup
• souprecipes
• easy recipe
• 15-minute meal
• appetizer
• soup
• low-carb
• healthy