5 from 211 votes
Egg Drop Soup, The Classic Version (蛋花汤)
Egg Drop Soup is a clear broth soup enriched by gently streaming beaten eggs into hot chicken or vegetable broth, creating silky ribbons of cooked egg. Cornstarch thickens the broth slightly, giving it a light, smooth texture enhanced by the subtle flavors of sesame oil and white pepper. Scallions add a fresh note to the simple yet comforting dish. This soup is a quick way to enjoy a warm, flavorful starter or light meal.
Prep Time
2 mins
Cook Time
3 mins
Total Time
5 mins
Servings:
4
Calories:
94 kcal
Course:
Soup
Cuisine:
Chinese
Ingredients
- 3 large egg
- 4 cups chicken broth or vegetable broth (see note 1)
- salt to taste
- ground white pepper to taste
- ¼ teaspoon sesame oil
- 3 tablespoon cornstarch
- 1 talk scallions finely chopped
Instructions
- Crack the eggs then add 2 tablespoons of water. Beat lightly until the whites and yolks are fully integrated. Set aside.
- Pour the broth into a saucepan/pot. Bring it to a full boil then turn the heat down to a gentle simmer.
- Season the broth with salt, white pepper, and sesame oil. Taste to adjust.
- In a small bowl, mix cornstarch with 6 tablespoons of water until combined (make sure no starch sinks to the bottom). Gradually pour it into the broth while stirring with a spoon.
- Turn the heat to the lowest so the broth is at a bare simmer. Pour the beaten eggs in a thin stream while slowly swirling with the spoon.
- Transfer the soup to individual bowls. Garnish with scallions and serve immediately.
Cup of Yum
Notes
- If broth is unavailable, flavor water with chicken or mushroom powder, or MSG to taste.
- Adjust salt based on the saltiness of your broth to avoid oversalting.
- Add a pinch of turmeric powder while heating the broth for a more vibrant yellow color.
- Store leftovers in the refrigerator for up to two days; avoid freezing the finished soup to prevent egg texture changes.
- Freeze only the thickened broth without eggs; defrost, reheat, and add eggs fresh before serving.
Nutrition Information
Serving
1serving
Calories
94kcal
(5%)
Carbohydrates
7g
(2%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.01g
(1%)
Cholesterol
144mg
(48%)
Sodium
926mg
(39%)
Potassium
103mg
(2%)
Fiber
0.1g
(0%)
Sugar
1g
(2%)
Vitamin A
237IU
(5%)
Vitamin C
1mg
(1%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 94
% Daily Value*
| Serving | 1serving | |
| Calories | 94kcal | 5% |
| Carbohydrates | 7g | 2% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 144mg | 48% |
| Sodium | 926mg | 39% |
| Potassium | 103mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.