Description
A warm and comforting egg drop soup with a silky, lightly thickened broth and delicate egg ribbons. This quick and easy recipe delivers classic flavor in just minutes.
Ingredients
4 cups chicken or vegetable stock
2 tablespoons cornstarch
2 teaspoons ground ginger
1 teaspoon garlic powder
1/8 teaspoon white pepper
3 large eggs
1 teaspoon toasted sesame oil
Fine sea salt, to taste
Freshly-cracked black pepper, to taste
Thinly-sliced green onions, for garnish
Instructions
- In a medium saucepan, whisk together the stock, cornstarch, ground ginger, garlic powder, and white pepper until smooth.
- Place over high heat and bring to a simmer, stirring occasionally.
- In a small bowl, whisk the eggs until well combined.
- Once the broth is simmering, stir it in a circular motion to create a gentle whirlpool.
- Slowly pour the eggs into the soup in a thin stream while stirring to form ribbons.
- Remove from heat and stir in the toasted sesame oil.
- Season with salt and black pepper to taste.
- Serve immediately, garnished with sliced green onions.
Notes
Add corn for a touch of sweetness and texture.
Include cooked chicken or tofu for extra protein.
Stir in a splash of soy sauce for deeper flavor.
Increase cornstarch slightly for a thicker consistency.
Avoid boiling after adding eggs to keep ribbons tender.
Nutrition
- Serving Size: 1 cup
- Calories: 70 kcal
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 95 mg
