Egg Drop Soup

Egg Drop Soup: Egg Drop Soup is a great choice for a light dinner and it's so quick and easy to prepare it's become a favorite of ours for when we really don't feel like cooking!

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).


Egg Drop Soup

Prep Time: 5 minutes Cook Time: 25 minutes Yield: 4 as a first course, 2 for dinner

Prep Time: 5 minutes
Cook Time: 25 minutes
Yield: 4 as a first course, 2 for dinner

  • Ingredients:
  • 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)
  • Pinch of white pepper (optional)
  • 2-1/2 tablespoons cornstarch
  • 4 to 5 scallions, thinly sliced
  • Toasted sesame oil (optional)

Preparation:
Beat the eggs in a mixing bowl 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.

Tip: Once the eggs are beaten, transfer them to a measuring cup with a spout (the narrower the better). This will make it easier to drizzle in a thin stream.

Ladle the soup into serving bowls and garnish with the reserved scallions and a drizzle of sesame oil if desired.

Recipe Add-Ons:
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.

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