Egg Drop Soup
A quick, satisfying dish that warms you up in no time, perfect for busy nights. This homemade version rivals any restaurant's with just a few simple ingredients.
Ingredients
Soup Base
- 4 cups chicken broth Use low-sodium broth if desired.
- 2 large eggs Use fresh eggs for the best flavor and texture.
Thickening Agent
- 2 tablespoons cornstarch Adjust thickness by adding more or less as desired.
- 2 tablespoons water Mix with cornstarch until smooth.
Seasoning
- 1/4 teaspoon white pepper
- to taste Salt Adjust according to preference.
- 2 stalks green onions, sliced Add as a garnish.
Instructions
Preparation
- In a pot, bring the chicken broth to a boil.
- In a small bowl, mix cornstarch and water until smooth.
- Gradually add the cornstarch mixture to the boiling broth, stirring continuously until it thickens.
Cooking
- Reduce heat to low.
- Beat the eggs in a bowl, then slowly drizzle them into the soup while stirring gently to create egg ribbons.
- Add white pepper and adjust salt to taste.
- Stir in sliced green onions before serving.
Notes
Serve hot in bowls. You can enjoy it as is or add crunchy toppings like fried onions or a sprinkle of sesame seeds. It pairs well with rice or dumplings. Store leftovers in an airtight container in the fridge for up to 3 days.