Easy Egg Drop Soup (Printable Version)
A light broth with silky eggs and sesame oil, garnished with green onions, perfect for a quick meal.
# What You'll Need:
→ Broth and Seasoning
01 -
4 cups low-sodium chicken stock
02 -
1 teaspoon chicken bouillon powder
03 -
1 teaspoon sesame oil
04 -
1 teaspoon salt
05 -
¼ teaspoon white or black pepper
→ Egg Mixture
06 -
3 large eggs, beaten
→ Thickening Agent
07 -
2 tablespoons cornstarch or potato starch
08 -
¼ cup cold water
→ Garnish
09 -
1 green onion, finely chopped (separate whites and greens)
# Step-by-Step Guide:
01 -
In a small measuring cup or bowl, beat the eggs until smooth and set aside.
02 -
Combine cornstarch and cold water in a small bowl, stirring until fully dissolved. Set aside.
03 -
Place chicken stock and scallion whites in a medium pot, cover, and bring to a boil over medium-high heat.
04 -
Reduce heat to medium, stir the starch slurry once more, then slowly pour it into the broth while stirring continuously to avoid lumps. Boil uncovered for 1 to 2 minutes until the broth thickens.
05 -
Add chicken bouillon powder, sesame oil, salt, and white or black pepper to the broth. Stir thoroughly to combine.
06 -
For small egg ribbons, slowly drizzle beaten eggs from a height into the broth while stirring in a circular motion. For larger ribbons, pour eggs in a circular motion from a lower distance without stirring, let set for 10 seconds, then gently stir.
07 -
Allow the soup to simmer gently for 1 minute, then remove from heat. Garnish with the reserved green parts of the scallion and serve immediately.
# Additional Notes:
01 -
Using a measuring cup with a spout facilitates pouring the eggs smoothly into the broth.