Chinese Egg Drop Soup
A comforting, silky soup with delicate egg ribbons in a savory broth. Ready in minutes, this classic Chinese takeout favorite is surprisingly simple to make at home.
- Total time
- 15 min
- Servings
- 4
- Calories
- 70
- Protein
- 6g
Ingredients
- 4 cups chicken broth
- 2 large eggs
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tsp soy sauce
- ¼ tsp white pepper
Instructions
- 1
In a small bowl, whisk the 2 eggs with the 1 tsp soy sauce and 1/4 tsp white pepper until well combined.
- 2
In a separate small bowl, mix the 1 tbsp cornstarch with the 2 tbsp water to make a slurry.
- 3
Bring the 4 cups chicken broth to a gentle boil in a medium pot over medium-high heat, about 5 minutes.
- 4
Stir the cornstarch slurry into the broth and cook for 1 minute, until the broth thickens slightly.
- 5
Slowly pour the egg mixture into the simmering broth in a thin stream, stirring gently with a fork to create ribbons. Cook for 30 seconds, until the eggs are just set. Serve hot.
Tools you’ll need
- Medium pot
- Small bowls
- Whisk
- Fork
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