Ingredients (~6 servings)
- 6 cups chicken stock (or chicken broth, low-sodium)
- 4 large eggs
- 2 green onions (finely chopped, divided into scallion whites and greens)
- 1 1/2 tsp chicken bouillon powder (aka chicken stock powder)
- 1 1/2 tsp sesame oil
- 1 1/2 tsp salt
- 1/2 tsp white pepper (or black pepper)
- 3 Tbsp cornstarch (or potato starch / tapioca starch)
- 1/3 cup cold water
Beat the Eggs and Make Your Cornstarch Slurry
In a measuring cup with a spout, beat the eggs until smooth and set aside.
Using a measuring cup with a spout helps create even, thin egg ribbons later.
In a separate small bowl, combine the cornstarch and cold water until the starch has completely dissolved. This is your cornstarch slurry.
Get the Broth Base Going
In a medium pot, add chicken stock and scallion whites only – save the greens for garnish.
Cover and bring to a boil over medium-high heat.
Thicken the Broth with Cornstarch Slurry
Reduce to medium heat and give your cornstarch slurry a quick stir first.
While stirring the broth, pour the cornstarch slurry in a steady stream.
Let it come to a boil on medium heat until thickened – this usually takes ~1-2 minutes.
Season the Broth
Season with chicken stock powder, sesame oil, salt and white pepper; stir to combine.
Taste and adjust – you want a savory, slightly salty base since the eggs will dilute it a bit.
Create the Egg Ribbons
While stirring the broth in one direction, pour the beaten eggs in a thin stream from about 6 inches above the pot.
This height creates smaller, silkier egg ribbons.
For larger egg ribbons – pour from lower height without stirring, let it set for ~10 seconds, then gently stir.
Finish and Serve
Simmer the soup for 1 minute to make sure the eggs are fully cooked.
Remove from heat and garnish with the scallion greens.
The soup should have thin, wispy egg ribbons throughout and a slightly thickened broth.
10-Minute Easy Egg Drop Soup
Ingredients
Ingredients (~6 servings)
- 6 cups chicken stock or chicken broth, low-sodium
- 4 large eggs
- 2 green onions finely chopped, divided into scallion whites and greens
- 1 1/2 tsp chicken bouillon powder aka chicken stock powder
- 1 1/2 tsp sesame oil
- 1 1/2 tsp salt
- 1/2 tsp white pepper or black pepper
- 3 Tbsp cornstarch or potato starch / tapioca starch
- 1/3 cup cold water
Instructions
- Beat eggs in a spouted measuring cup until smooth and set aside.
- Mix cornstarch and cold water in a small bowl until dissolved.
- Add chicken stock and scallion whites to a medium pot, cover, and bring to a boil over medium-high heat.
- Reduce to medium heat, stir cornstarch slurry, then pour into broth while stirring.
- Boil until thickened, about 1-2 minutes.
- Add chicken bouillon powder, sesame oil, salt, and white pepper; stir and taste to adjust seasoning.
- While stirring broth in one direction, pour beaten eggs in a thin stream from 6 inches above the pot.
- Simmer for 1 minute until eggs are fully cooked.
- Remove from heat and garnish with scallion greens.
