Description

A comforting and classic Chinese soup, this Egg Drop Soup is easy to make and perfect for a light meal or appetizer. Silky egg ribbons in a flavorful chicken broth with hints of sesame and green onion make this soup a go-to for quick and delicious dining.

Ingredients

Broth:

4 cups low-sodium chicken broth

Egg Mixture:

2 large eggs
1 tablespoon cornstarch
2 tablespoons water
1/2 teaspoon ground white pepper
1/2 teaspoon sesame oil
1/2 teaspoon salt (or to taste)

Garnish:

2 green onions, thinly sliced
optional: a pinch of turmeric or a drop of yellow food coloring for color

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Instructions

In a medium saucepan, bring the chicken broth to a gentle boil over medium heat.
In a small bowl, mix the cornstarch and water until smooth, then stir into the broth.
Add the white pepper, sesame oil, and salt. Reduce heat to low.
In another bowl, beat the eggs well. Slowly drizzle the beaten eggs into the simmering broth while gently stirring in one direction to create silky egg ribbons.
Once the eggs are cooked, about 30 seconds, remove from heat.
Garnish with sliced green onions and serve hot.

Notes

For extra flavor, add a few drops of soy sauce or a sprinkle of ground ginger.
You can also stir in some sweet corn or tofu for variation.