Egg Drop Soup
Egg Drop Soup is so easy to prepare it’s become one of our favorite go-to recipes when we’re not feeling particularly ambitious in the kitchen.
Called Egg Flower Soup in China, it’s made simply by drizzling beaten egg into a lightly-seasoned, simmering broth. It makes a great lunch or light dinner and it’s easy to make variations by adding some extra ingredients (see notes).
This recipe is easily adapted to be gluten free.
- 4 large eggs
- 4 cups chicken broth (homemade or low-sodium)
- 4 slices fresh ginger (1/4-inch thick), slightly crushed
- 2 teaspoons soy sauce (or more to taste - substitute tamari for gluten free)
- Pinch of white pepper (optional)
- 2-1/2 tablespoons cornstarch
- 4 to 5 scallions, thinly sliced
- Toasted sesame oil (optional)
- Beat the eggs in a bowl (preferably one with a pouring spout) and set aside.
- Place the chicken broth in a large saucepan and bring to a simmer over medium heat. Add the ginger, soy sauce and white pepper, then cover and simmer for 10 to 15 minutes to allow the flavor to develop. Use a slotted spoon to remove the ginger and discard.
- Place the cornstarch in a small bowl, add about 1/4 cup of the hot broth and whisk until smooth. Add 2 teaspoons of the cornstarch mixture to the eggs and beat until blended.
- Increase the heat on the broth to bring it to a boil. Stir in the remainder of the cornstarch mixture and continue cooking until the broth thickens slightly (about 1 minute). Immediately reduce the heat so the broth returns to simmering and stir in the scallions, reserving a handful for garnish.
- Slowly drizzle the egg into the simmering broth in a thin stream, whisking continually as you do. Once all the egg is incorporated, remove the pan from the heat.
- Ladle the soup into serving bowls and garnish with the reserved scallions and a drizzle of sesame oil if desired.
If you're serving this soup for dinner, consider adding one or more of the following ingredients: chicken, tofu, sliced mushrooms, baby spinach or bok choy.