Description

A simple and comforting Egg Drop Soup made with low-sodium chicken broth, soy sauce, and delicate ribbons of beaten eggs. This quick recipe is perfect for a light meal or appetizer, ready in just 15 minutes.

Ingredients

Soup Base

4 cups low-sodium chicken broth
1 teaspoon low-sodium soy sauce
1 teaspoon sesame oil
½ teaspoon salt, or to taste
½ teaspoon black pepper, or to taste

Thickener

1 tablespoon cornstarch
2 tablespoons water

Egg Mixture

4 large eggs, beaten

Garnish

¼ cup chopped chives

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Instructions

Heat Broth: In a saucepan, combine the chicken broth, low-sodium soy sauce, and sesame oil. Place over medium heat and bring the mixture to a boil.
Thicken with Cornstarch: In a small bowl, whisk together the cornstarch and water until smooth to create a slurry. Slowly pour the slurry into the boiling broth while stirring constantly to avoid lumps and to thicken the soup slightly.
Create Egg Ribbons: Reduce the heat to low. While continuously whisking the broth, slowly drizzle in the beaten eggs. The eggs will cook instantly and form delicate thin ribbons or strands within the soup.
Season and Serve: Season the soup with salt and black pepper to your taste. Remove from heat, garnish with freshly chopped chives, and serve immediately for best flavor and texture.

Notes

Use low-sodium chicken broth and soy sauce to keep sodium levels in check.
Continuous whisking while adding eggs helps create thin, smooth egg ribbons.
You can substitute chives with green onions if preferred.
Serving immediately ensures the eggs remain tender and soup temperature is optimal.