Easy Egg Drop Soup

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Egg drop soup is the quickest comfort soup there is: a savory, gently thickened broth with delicate ribbons of egg. It is on the table in ten minutes with ingredients you already have.

The ribbons come from pouring the beaten egg slowly into gently swirling soup. A hard boil makes the egg cloudy and tough.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: Jahra Tasfia Reza on Pexels; Photo 2: Jahra Tasfia Reza on Pexels; Photo 3: FOX ^.ᆽ.^= ∫ on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Print Recipe

Easy Egg Drop Soup

Author: KP Cooking Method: Simmering Cuisine: Chinese Courses: Lunch, Side Dish, Snacks Recipe Keys: Dairy Free Quick Meals

Prep Time 5 mins Cook Time 5 mins Total Time 10 mins

Servings: 4

Description

Easy Chinese-style egg drop soup with silky ribbons of egg in a ginger-scented broth. Ready in 10 minutes.

Ingredients

Servings

• 1 litre chicken or vegetable broth (4 cups)
• 1 tsp grated fresh ginger
• 2 tsp cornstarch
• 2 tbsp cold water
• 2 eggs (lightly beaten)
• 1 tsp soy sauce
• ½ tsp ground white pepper
• ½ tsp sesame oil
• 2 spring onions (sliced)

Instructions

1. Bring the broth and ginger to a gentle boil in a pot.
2. Stir the cornstarch into the cold water, then stir it into the broth and simmer 1 minute until it thickens slightly.
3. Reduce the heat so the soup simmers gently. Stir the soup in one direction while slowly pouring in the beaten egg in a thin stream.
4. Turn off the heat. Stir in the soy sauce, white pepper and sesame oil.
5. Serve topped with spring onions.

Note

Pour the egg slowly to get long ribbons. White pepper is traditional, but black pepper works. Soy sauce usually contains wheat, so use tamari for gluten-free. Best fresh; reheat gently.