Silky Egg Drop Soup
Golden, pillowy egg ribbons swirl through a savory broth in under 5 minutes. Perfect weeknight comfort — just broth, eggs, and a whisper of sesame.
- Total time
- 8 min
- Servings
- 4
- Calories
- 95
- Protein
- 8g
Ingredients
- 6 cups chicken or vegetable broth
- 4 large eggs
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 stalks scallions, sliced
- 1 tbsp fresh ginger, minced
Instructions
- 1
Bring broth to a boil in a large pot over high heat, then add soy sauce and ginger.
- 2
Crack eggs into a bowl and whisk until smooth, with no white streaks remaining.
- 3
Reduce heat to medium. Drizzle the egg mixture slowly into the simmering broth while stirring gently in one direction.
- 4
Stop stirring and let the soup rest for 30 seconds until the egg ribbons set and float to the top.
- 5
Stir in sesame oil, then taste and adjust seasoning with salt and pepper as needed.
- 6
Ladle into bowls and top with sliced scallions. Serve hot.
Tools you’ll need
- large pot
- whisk
- spoon
- bowl
- ladle
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