Description
This classic Egg Drop Soup recipe is a comforting and easy-to-make Chinese-style soup featuring silky egg ribbons in a flavorful chicken broth enhanced with ginger, garlic, and green onions. It’s ready in just 30 minutes and perfect for a light, nourishing starter or meal.
Ingredients
Scale
Soup Base
- 1 teaspoon sesame oil
- 6 green onions, cut in thirds
- 3 slices fresh ginger
- 2 cloves garlic, peeled and sliced
Broth and Seasoning
- 6 cups low sodium chicken broth, divided
- ¼ cup low-sodium soy sauce
- ½ teaspoon kosher salt (optional)
Thickening and Eggs
- 1 teaspoon cornstarch
- 4 large eggs, whisked
Instructions
- Prepare the Soup Base: Heat 1 teaspoon of sesame oil in a medium pot over medium heat. Add 6 green onions (cut in thirds), 3 slices of fresh ginger, and 2 cloves of peeled and sliced garlic. Stir and cook until fragrant, approximately 30 seconds.
- Add Broth and Soy Sauce: Pour in 5¾ cups of low sodium chicken broth along with ¼ cup low-sodium soy sauce into the pot. Increase the heat to high and bring the mixture to a boil.
- Thicken the Soup: In a small bowl, whisk together the remaining ¼ cup chicken broth with 1 teaspoon of cornstarch until smooth. Slowly pour this mixture into the boiling pot while stirring continuously. Allow the soup to boil for about 5 minutes to thicken slightly.
- Add Eggs: Gradually pour the 4 whisked eggs into the soup in a thin stream while stirring constantly with a fork or chopsticks to create delicate egg ribbons throughout the broth.
- Season and Serve: Taste the soup and add ½ teaspoon kosher salt if desired for additional seasoning. Remove from heat and serve hot, garnished with extra chopped green onions if preferred.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Make sure to stir constantly when adding eggs to achieve fine egg ribbons.
- Adjust soy sauce and salt according to your taste to keep sodium levels lower.
- Ginger and garlic can be adjusted or omitted based on preference.
- This soup is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
