Quick way to grow your skills with Egg Drop Soup in 4 easy steps.
Master this classic Chinese soup in just four simple steps. It's a delicious and comforting dish that's perfect for a quick and easy meal.
Equipment
- medium saucepan
- small bowls
- whisk
- ladle
Ingredients
Main Ingredients
- 4 cups chicken broth
- 2 large eggs
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions sliced, for garnish
Instructions
Preparation
- In a medium saucepan, bring the chicken broth to a boil.
- While the broth is heating, whisk the eggs in a small bowl until lightly beaten.
- In another small bowl, whisk together the cornstarch and water to create a slurry.
- Once the broth is boiling, reduce the heat to a simmer and slowly pour in the cornstarch slurry, stirring constantly until the soup thickens slightly.
- Slowly drizzle in the beaten eggs while continuously stirring the soup in one direction; the eggs will form delicate strands.
- Stir in the soy sauce and sesame oil, then ladle the soup into bowls and garnish with sliced green onions before serving.
Notes
For extra flavor, you can add a pinch of ginger or white pepper to the soup. Adjust soy sauce to your taste. This recipe is easily scalable for more servings.