Egg Drop Soup
Silky broth studded with delicate egg ribbons, finished with a touch of sesame and scallion. Ready in the time it takes to boil water.
- Total time
- 12 min
- Servings
- 4
- Calories
- 95
- Protein
- 6g
Ingredients
- 6 cups low-sodium chicken or vegetable broth
- 1 tbsp cornstarch
- 2 tbsp water
- 4 large eggs
- 1 tsp sesame oil
- 2 tbsp scallions, chopped
Instructions
- 1
Pour broth into a pot and bring to a boil over high heat, about 5 minutes.
- 2
Whisk cornstarch and water in a small bowl until smooth, then pour into boiling broth while stirring.
- 3
Reduce heat to low. Crack eggs into a bowl and beat lightly with a fork.
- 4
Slowly drizzle beaten eggs into simmering broth while stirring constantly. Stop when all egg is added; silky strands should form.
- 5
Pour in sesame oil, then taste and season with salt and white pepper as needed.
- 6
Ladle into bowls and top with chopped scallions. Serve immediately.
Tools you’ll need
- large pot
- small bowl
- whisk
- fork
- ladle
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