Egg Drop Soup
Warm up with this classic Egg Drop Soup—a comforting, light, and easy Chinese soup made with simple ingredients like eggs, chicken broth, and scallions. Perfect for a quick lunch or starter, this low-carb, gluten-free dish is ready in under 15 minutes!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2–3 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
- Diet: Gluten Free
Ingredients
- 4 cups chicken broth (low-sodium)
- 2 large eggs
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons cold water (for cornstarch slurry)
- ½ teaspoon ground white pepper
- ½ teaspoon sesame oil
- Salt, to taste
- 2 green onions, thinly sliced
- Optional: soy sauce or tamari for added flavor
Instructions
- In a medium saucepan, bring the chicken broth to a gentle boil.
- In a small bowl, mix cornstarch with cold water to form a slurry (if using). Stir into the broth and simmer for 1–2 minutes until slightly thickened.
- Lightly beat the eggs in a separate bowl.
- Reduce the soup to a low simmer. Slowly drizzle the beaten eggs into the soup while stirring gently in one direction to create egg ribbons.
- Add white pepper, sesame oil, and salt to taste.
- Garnish with sliced green onions. Serve hot.
Notes
- For a richer flavor, use homemade chicken broth.
- Add vegetables like corn or peas for extra texture.
- For a keto version, omit the cornstarch.
- You can use tamari for a gluten-free option or a splash of soy sauce for depth.
Find it online: https://yumfamilyrecipes.com/egg-drop-soup/
