Quick & Easy 10-Minute Authentic Chinese Egg Drop Soup
Make silky, restaurant-quality egg drop soup in just 10 minutes. This simple recipe delivers comforting flavor perfect for a fast weeknight meal.
- Prep Time: 5 min
- Cook Time: 5 min
- Total Time: 10 min
- Yield: 4 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Chinese
- Diet: Low Carb
Ingredients
Scale
- 4 cups chicken broth
- 1 teaspoon sesame oil
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon salt, or to taste
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 large eggs
- 2 green onions, thinly sliced
Instructions
- Combine the chicken broth, sesame oil, white pepper, and salt in a medium saucepan. Bring the mixture to a boil over medium-high heat.
- While the broth heats, whisk together the cornstarch and cold water in a small bowl to create a slurry.
- Once the broth is boiling, slowly whisk in the cornstarch slurry. Continue whisking until the broth thickens slightly, about 1 minute. Reduce heat to medium-low.
- In a separate bowl, lightly beat the two eggs together.
- Slowly drizzle the beaten eggs into the simmering broth in a thin, steady stream while gently stirring the broth in one direction with a fork or chopsticks. Do not over-stir.
- Cook for about 30 seconds until the egg forms fine, silky ribbons.
- Remove from heat and stir in most of the sliced green onions. Serve immediately, garnishing each bowl with the remaining green onions.
Notes
- For a healthier or low-carb option, use low-sodium broth and omit the cornstarch slurry. Instead, let the broth simmer uncovered for 3-4 minutes to reduce slightly before adding the eggs.
- To get the best silky strands, ensure the broth is simmering gently, not rapidly boiling, when you add the egg.
Nutrition
- Serving Size: 1 cup
- Calories: 65
- Sugar: 1
- Sodium: 450
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0
- Protein: 4
- Cholesterol: 75