Description
A classic and comforting Egg Drop Soup made with a flavorful chicken broth base, thickened with cornstarch, and enriched with silky egg ribbons. This quick and easy soup is seasoned with soy sauce, sesame oil, and garnished with fresh chives, perfect for a light appetizer or a cozy bowl on any day.
Ingredients
Scale
Soup Base
- 4 cups low-sodium chicken broth
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon sesame oil
Thickener
- 1 tablespoon cornstarch
- 2 tablespoons water
Egg Mixture
- 4 large eggs, beaten
Seasonings and Garnish
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ¼ cup chopped chives
Instructions
- Heat Broth: In a saucepan, combine the low-sodium chicken broth, soy sauce, and sesame oil. Place over medium heat and bring the mixture to a rolling boil.
- Thicken with Cornstarch: In a small bowl, whisk together the cornstarch and water until smooth to create a slurry. Slowly pour this slurry into the boiling broth, stirring constantly to ensure the soup gently thickens without lumps.
- Create Egg Ribbons: Reduce the heat to low. While continuously whisking the soup in a circular motion, slowly drizzle the beaten eggs into the hot broth. The eggs will cook immediately and form delicate, thin ribbons throughout the soup.
- Season and Serve: Add salt and black pepper to taste, stirring gently to combine. Garnish with freshly chopped chives and serve the soup immediately while hot and silky.
Notes
- Use low-sodium broth and soy sauce to better control salt levels.
- Whisk eggs slowly and steadily into the soup to get the signature egg ribbons.
- This soup can be customized by adding finely diced vegetables or tofu for extra texture.
- Serve immediately for the best texture; the egg ribbons might overcook if left standing too long.
- For a vegetarian version, substitute chicken broth with vegetable broth and use a soy-based seasoning sauce.
