Egg Drop Soup
A quick and comforting soup featuring silky ribbons of eggs in a flavorful chicken broth.
Ingredients
Soup Base
- 4 cups chicken broth This is the base for your soup, giving it a rich flavor.
- 1 tablespoon cornstarch Optional for a thicker consistency.
- 1 teaspoon soy sauce Adds savory depth to the broth.
Egg and Garnish
- 2 large eggs Creates the iconic silky strands in the soup.
- 1 each green onion, sliced For garnish and fresh flavor.
- to taste salt and pepper Enhances overall flavor.
Instructions
Preparation
- Pour 4 cups of chicken broth into a pot and set it over medium heat, allowing it to gradually come to a boil.
- If using cornstarch, mix 1 tablespoon with a splash of water to create a slurry and set aside.
- In a separate bowl, crack 2 large eggs and beat them until well combined.
Cooking
- Once the broth is boiling, add the cornstarch slurry while stirring well to thicken the soup.
- Lower the heat to a gentle simmer and slowly drizzle the beaten eggs into the broth while stirring continuously.
- Add 1 teaspoon of soy sauce and stir gently to mix. Taste and season with salt and pepper as desired.
- Turn off the heat and sprinkle sliced green onions over the top for garnish.
Serving
- Ladle the hot soup into individual bowls or serve as an appetizer before a larger meal.
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Notes
For a creamier texture, whisk the eggs well before adding. Add additional ingredients like sweet corn or peas for variations.