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Egg Drop Soup

A recipe for Egg Drop Soup from the cookbook, (Serious) New Cook! This quick and easy soup pairs a savory chicken broth with egg ribbons.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 Cups
Course: Soup
Cuisine: Chinese

Ingredients

  • 4 cups chicken stock preferably homemade
  • 1 teaspoon fresh ginger finely grated
  • 1/2-1 tablespoon soy sauce depending on how dark and salty yours is
  • 1 tablespoon cornstarch
  • 3 large eggs
  • 1 tablespoon toasted sesame oil
  • salt
  • black pepper
  • 2-3 scallions sliced (or substitute a small bunch of chives, chopped)

Instructions

Heat the broth:
    Cup of Yum
  1. Bring the stock and ginger to a boil in a medium saucepan over high heat.
Thicken the broth:
  1. In a small cup or bowl, thoroughly stir together the soy sauce and cornstarch.
  2. Whisk the cornstarch slurry into the boiling broth. Reduce the heat to medium and cook until the broth is slightly thickened, 1 to 2 minutes.
Whisk the eggs:
  1. In a medium bowl, lightly whisk the eggs, sesame oil, and 1/2 teaspoon salt. You want to break up the eggs, but it's nice to keep a tiny bit of separation between the whites and the yolks.
  2. Transfer to a liquid measuring cup.
Add the eggs and serve:
  1. Remove the saucepan from the heat.
  2. Pour the eggs into the hot broth in a slow stream, stirring gently but constantly to scatter the eggs as they cook.
  3. Taste and adjust the seasonings, adding a pinch of salt and crack of pepper, if needed.
  4. Ladle the soup into bowls, top with sliced scallions, and serve.