10-Minute Easy Egg Drop Soup
This is cheaper and better than takeout - ready in 10 minutes with stuff you probably already have. The key is creating thin egg ribbons by pouring from height while stirring.
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.
Notes
For larger egg ribbons, pour eggs from lower height without stirring, let set 10 seconds, then gently stir.
Did you make this recipe?Let me know how you liked it below!