Description

Egg Drop Soup is a classic Chinese comfort dish made with a lightly seasoned broth and delicate ribbons of egg. This easy and authentic version comes together in minutes with just a few ingredients.

Ingredients

4 cups chicken broth
2 large eggs
1 tbsp cornstarch
2 tbsp water
1/2 tsp grated fresh ginger (optional)
1/2 tsp garlic powder
1/4 tsp white pepper
Salt to taste
2 green onions, thinly sliced (for garnish)
1 tsp sesame oil (optional)

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Instructions

In a medium saucepan, bring chicken broth to a gentle boil over medium heat. Stir in garlic powder, white pepper, and ginger if using.
In a small bowl, mix cornstarch and water to create a slurry. Stir into the simmering broth and cook for 1–2 minutes to slightly thicken.
Lightly beat the eggs in a separate bowl.
Reduce the heat to low. Slowly drizzle the beaten eggs into the soup while gently stirring in a circular motion to create egg ribbons.
Remove from heat and stir in sesame oil if using.
Taste and adjust seasoning with salt as needed.
Ladle into bowls and garnish with sliced green onions before serving.

Notes

Use low-sodium broth for better control of saltiness.
For extra flavor, add a splash of soy sauce or a dash of chili oil.
Can be made vegetarian by using vegetable broth instead of chicken broth.