Description
This classic Egg Drop Soup recipe is a warm, comforting appetizer featuring delicate ribbons of egg in a savory chicken broth. Quick and easy to prepare, it combines low-sodium chicken broth with soy sauce and sesame oil, thickened slightly with cornstarch for a silky texture, then enriched with beaten eggs and fresh chives for a flavorful finish.
Ingredients
Scale
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
Thickening Agent
- 1 tablespoon cornstarch
- 2 tablespoons water
Eggs and Garnish
- 4 large eggs, beaten
- ¼ cup chopped chives
Instructions
- Prepare the broth: In a medium saucepan, combine the low-sodium chicken broth, soy sauce, and sesame oil. Place over medium heat and bring the mixture to a rolling boil.
- Make the cornstarch slurry: In a small bowl, whisk together the cornstarch and water until fully dissolved and smooth. This slurry will thicken the soup gently.
- Thicken the soup: Slowly pour the cornstarch slurry into the boiling broth while stirring constantly to prevent lumps. Reduce the heat to low once incorporated.
- Create egg ribbons: With the soup at a gentle simmer and whisking continuously, slowly drizzle in the beaten eggs. The eggs will cook immediately and form delicate thin ribbons throughout the soup.
- Season and garnish: Add salt and black pepper to taste, stir gently to combine. Sprinkle chopped chives on top for a fresh, mild onion flavor, and serve the soup immediately while hot.
Notes
- Use low-sodium broth and soy sauce to better control salt content.
- Whisk the eggs well before drizzling to create thin, uniform ribbons.
- Pour eggs slowly and stir gently to avoid large clumps.
- You can substitute chives with green onions for a similar garnish.
- This soup is best enjoyed fresh and hot.
