Egg Drop Soup

This silky, restaurant-quality egg drop soup transforms simple pantry ingredients into an elegant, comforting bowl in just 15 minutes. With golden ribbons of egg floating in savory broth, it's the perfect quick meal when you're craving something warm and satisfying.

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Course: Appetizer, Soup

Cuisine: Chinese

Keyword: Soup

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 95kcal

Equipment

Ingredients

3 cups chicken or vegetable stock
2 large eggs
2 tbsp cornstarch
3 tbsp cold water
1 tsp sesame oil
¾ tsp salt
½ tsp white pepper
1 green onion

Instructions

Chop green onion, separating white and green parts.
Bring stock and white onion parts to a simmer in a medium saucepan.
Mix cornstarch with cold water until smooth, then stir into simmering stock until glossy and thickened.
Beat eggs until completely smooth in a small bowl.
Slowly drizzle beaten eggs into soup while gently stirring in a circular motion to form delicate egg ribbons.
Remove from heat and season with salt, white pepper, and sesame oil.
Garnish with green onion tops and serve immediately.

Notes

Pour eggs very slowly in a thin stream for the most beautiful flower-like egg ribbons

Avoid over-thickening the soup - start with less cornstarch and add more if needed

Use room temperature eggs for easier incorporation into the hot broth

White pepper is preferred over black pepper for authentic flavor and appearance

Substitute vegetable stock for a vegetarian version

For richer flavor, add a splash of rice wine or dry sherry with the seasonings

Leftover soup doesn't reheat well, so serve immediately while warm

Nutrition