Chinese Egg Drop Soup
User Reviews
4.9
Chinese Egg Drop Soup
Description
This recipe combines chicken broth with sliced ginger and the white portions of green onions, which simmer together to develop a fragrant, mild base. A mixture of cornstarch, white pepper, turmeric for optional color, salt, and water is whisked and stirred into the simmering broth to create a lightly thickened texture.
The beaten eggs are streamed slowly through a fork or chopsticks held over the pot, forming fine ribbons or strands as they cook instantly in the hot soup. Sesame oil is drizzled for aroma and richness, and the soup is garnished with the green parts of the green onions for freshness.
The gentle, warm flavors make this egg drop soup a comforting dish that can stand alone or accompany other Chinese dishes. The note suggests that using more egg whites produces consistent, delicate egg ribbons and offers a use for leftover egg whites from baking.
Ingredients
- 4 cups chicken broth
- 3 green onions , chopped, white and green parts separated
- 1 lice ginger
- 1/4 teaspoon white pepper powder
- 1/4 teaspoon salt or to taste, fine sea salt
- 4 teaspoons cornstarch
- 1/8 teaspoon turmeric powder , for the yellow color (Optional)
- 4 egg beaten (Footnote 1, large
- 2 teaspoons sesame oil
Instructions
- Combine the chicken broth, the white part of the green onion and ginger in a small pot. Cook over high heat until brought to a boil. Turn to a low heat and let the soup reduce to a simmer.
- Combine cornstarch, white pepper, turmeric, sea salt and 2 tablespoons of water in a small bowl. Whisk until cornstarch is completely dissolved. Swirl into the soup and mix well with a spatula.
- To add eggs, hold a fork (or two chopsticks slightly apart) across the top of a small bowl, drizzle the egg mixture slowly through the gaps into the soup. Let the eggs set for a few seconds, then stir gently to break up the egg to the desired sized pieces.
- Drizzle sesame oil and sprinkle with the green part of the green onion.
- Serve warm.
Notes
- Using 2 whole eggs and 2 egg whites improves egg ribbon consistency in the soup.
- Leftover egg whites from other recipes can be used to enhance the egg drop effect.
- Adjust seasoning to taste, particularly the salt and white pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 274kcal | 14% |
| Carbohydrates | 20.9g | 7% |
| Protein | 22.5g | 45% |
| Fat | 12.7g | 20% |
| Cholesterol | 174mg | 58% |
| Sodium | 268mg | 11% |
| Potassium | 385mg | 8% |
| Fiber | 2.5g | 10% |
| Sugar | 3.2g | 6% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 10mg | 11% |
| Calcium | 4mg | 0% |
| Iron | 21mg | 117% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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