Egg Drop Soup
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
4 servings
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Calories
45 kcal
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Course
Main Course
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Cuisine
Asian
Egg Drop Soup
Description
Egg Drop Soup begins with a simmering combination of chicken broth, soy sauce, and ground ginger. The introduction of cornstarch mixed with water thickens the broth just enough to give it body without becoming heavy. Slowly pouring beaten eggs into the gently swirling broth forms soft, thin egg ribbons throughout the soup, contributing to its signature texture. Finishing touches of salt, optional sesame oil, and fresh green onions balance the flavors, adding subtle richness and a mild bite.
The soup's light texture and mild seasoning make it a versatile dish that works well as a starter or a light comfort meal. It pairs well with various Asian dishes or can be enjoyed on its own. Its straightforward preparation allows for quick customization by adjusting seasoning or garnishes.
For best flavor, use a good-quality chicken broth and freshly sliced green onions. The addition of sesame oil is optional but recommended to add a layer of aroma and flavor complexity. Adjust the salt to taste after adding all ingredients to achieve balance without overwhelming the gentle broth.
Ingredients
- 4 cups chicken broth I like better than Bouillon chicken base, low-sodium
- 1 tablespoon soy sauce reduced-sodium
- 1/4 /4 teaspoon ground ginger
- 2 tablespoons cornstarch For Keto use 1/2 teaspoon Xanthum gum
- 2 tablespoons water
- 2 egg beaten, large
- 1/4 /4 teaspoon kosher salt (more to taste)
- sesame oil optional, 1/4 teaspoon, see note
- 1/4 /4 cup green onion sliced
Instructions
- In a pot, bring the chicken broth, soy sauce, and ground ginger to a boil.
- In a small bowl, combine the cornstarch and cold water. Stir the cornstarch slurry into the boiling broth until thickened.
- Reduce heat to a simmer. Slowly drizzle the whisked eggs into the soup while gently stirring in a circle motion in the same direction.
- Remove from heat and add the salt, sesame oil (if using), and green onions. Add more salt to taste and serve.
Notes
- Sesame oil adds a subtle toasty flavor but is optional if unavailable.
- Use low-sodium soy sauce and chicken broth to control saltiness.
- Pour the eggs slowly while stirring gently in one direction for distinct egg ribbons.
- The cornstarch slurry thickens the soup slightly; substitute with xanthan gum for a keto option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 45 kcal
% Daily Value*
| Serving | 1/4 of the recipe | |
| Calories | 45kcal | 2% |
| Protein | 3.5g | 7% |
| Fat | 2.5g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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