Egg Drop Soup

Name: Egg Drop Soup
Total time: 10 min
Yield: For Two
Cuisine: Asian
Ingredients: 700 ml chicken or veg broth; 2 eggs; 1 tbsp cornstarch; 2 green onion; a pinch white pepper

Egg drop soup is a light, comforting Chinese classic with delicate ribbons of egg suspended in a glossy, savory broth. It comes together in minutes from pantry staples, making it an ideal quick starter or a soothing meal on its own. Serve it piping hot, garnished with green onion and a drizzle of sesame oil.

Asian Chinese Vegetarian Gluten-Free Low-Carb Low-Calorie Stovetop Lunch Soup Quick (15-min) 30-Minute Eggs

⏱ 10 min
📊 easy
🍽 For Two

Ingredients

700 ml chicken or veg broth
2 eggs
1 tbsp cornstarch
2 green onion
a pinch white pepper

Instructions

Bring chicken or vegetable broth to a gentle simmer in a pot over medium heat, then season it with a little soy sauce, a pinch of white pepper, and salt to taste.
In a small bowl, stir cornstarch into a few spoonfuls of cold water until smooth, then pour it into the simmering broth while stirring to lightly thicken it to a silky consistency.
In another bowl, beat the eggs until the yolks and whites are fully blended and slightly frothy.

Stir the broth in a slow circular motion to get it gently swirling, then drizzle the beaten egg in a thin stream so it forms delicate ribbons as it hits the hot liquid.
Stop stirring and let the egg set for about 10 seconds, then give it one gentle stir to separate the strands.
Turn off the heat, stir in a few drops of sesame oil, and scatter sliced green onion over the top.
Ladle the soup into bowls and serve immediately while hot.

💡 Chef's tip

Pour the beaten eggs in a slow, steady stream while the broth is gently swirling, because moving liquid stretches the egg into silky thin ribbons instead of clumping into dense curds.

Drizzling the beaten egg slowly through a fork into the gently swirling broth is what creates those fine, feathery ribbons instead of a clumpy scramble.