Servings: 4 bowls
Calories: 120kcal
Equipment
- Large pot
- small bowl
- Whisk
Ingredients
For the Broth
- 4 cups Chicken broth Comforting liquid base
- 0.5 teaspoon Ground white pepper Brings subtle heat
- 0.5 teaspoon Grated fresh ginger Adds fragrant warmth
- 0.5 teaspoon Sesame oil Offers a nutty finish
- Salt To taste
For the Eggs
- 2 large Eggs Whisked to create silky ribbons
For Thickening
- 1 tablespoon Cornstarch Thickens the broth
- 2 tablespoons Cold water Used for cornstarch slurry
Optional Add-ins
- 0.5 cup Corn kernels For flavor and color
- 0.5 cup Peas Adds freshness
- 0.5 cup Diced carrots Brings sweetness and crunch
For Garnishing
- 2 Green onions Thinly sliced for garnish
- Chili oil A drizzle for a spicy kick
- Crispy wonton strips For added crunch
Instructions
How to Make Egg Drop Soup
- Whisk the cornstarch and cold water together in a small bowl until smooth.
- Bring the chicken broth to a gentle boil in a large pot.
- Stir in the cornstarch slurry and simmer for 2–3 minutes until the broth thickens slightly.
- Whisk the eggs lightly in a separate bowl until combined.
- Turn off the heat and slowly pour the eggs in a steady stream while gently stirring the broth in a circular motion.
- Stir in the sesame oil and sliced green onions. Taste and adjust seasoning as needed before serving hot.
Notes
For the perfect Egg Drop Soup, whisk the cornstarch and cold water thoroughly and avoid adding the eggs while boiling the broth to maintain their delicate texture.
Nutrition
Serving: 1bowl | Calories: 120kcal | Carbohydrates: 8g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 150mg | Sodium: 800mg | Potassium: 250mg | Fiber: 1g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg
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