Chinese Egg Drop Soup
A warm and savory Chinese Egg Drop Soup with delicate ribbons of egg in a seasoned broth. This easy, 15-minute recipe is light, comforting, and full of flavor.
Ingredients
- 4 cups low-sodium chicken or vegetable broth
- 2 large eggs beaten
- 3/4 teaspoon salt
- 1 teaspoon soy sauce
- 1/4 teaspoon white pepper
- 1/2 teaspoon sesame oil
- 2 scallions thinly sliced
Slurry
- 2 tablespoons corn starch
- 4 tablespoons cold stock or water
Optional
- 1/2 cup corn kernels, 1/2 cup tofu cubes, handful of baby spinach
Instructions
- In a medium saucepan, bring the broth to a simmer over medium heat.
- Add salt, soy sauce, white pepper, and sesame oil to the pot.
- Slowly drizzle in the beaten eggs while gently stirring in a circle with a fork or chopstick.
- Whisk the slurry of cornstarch and cold broth together in a small bowl, then stir into simmering broth.
- Let soup rest 30 seconds off heat.
- Top with sliced scallions and optional mix-ins before serving.
Notes
Nutrition Facts (Per Serving)
- Calories: 90
- Carbohydrates: 5g (2% DV)
- Protein: 6g (12% DV)
- Fat: 5g (8% DV)
- Saturated Fat: 1g (5% DV)
- Cholesterol: 95mg (32% DV)
- Sodium: 610mg (26% DV)
- Fiber: 0g
- Sugar: 1g