Egg Drop Soup
This easy egg drop soup recipe tastes just like your favorite Chinese restaurant's version—maybe even better! It's quick, comforting, and full of savory flavor. Source
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Ingredients
- 4 cups chicken stock (about 1 liter, organic or homemade preferred)
- 1/2 teaspoon sesame oil
- 3/4 teaspoon salt
- 1/8 teaspoon sugar
- 1/8 teaspoon white pepper
- 1/2 teaspoon turmeric (or 5 drops yellow food coloring; optional for color)
- 3 tablespoons cornstarch (mixed with 1/3 cup water)
- 3 eggs (lightly beaten)
- 1 scallion (chopped)
- 1/4 teaspoon MSG (adjust to taste; optional)
Instructions
- Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, white pepper, and MSG if using. Add turmeric or food coloring for a classic yellow color. Taste and adjust seasoning as needed.
- Stir in the cornstarch slurry slowly while continuously stirring the soup to avoid lumps. Adjust the amount of slurry depending on your preferred thickness. Simmer for a couple of minutes to check consistency.
- Using a ladle, stir the soup in a circular motion. Slowly drizzle in the lightly beaten eggs to create swirls or “egg flowers.” The stirring speed will affect the size of the egg ribbons.
- Ladle the soup into bowls, garnish with chopped scallions, and serve!
Tips
- Make sure the cornstarch slurry is well mixed right before adding—it settles quickly.
- Stir slowly for larger egg ribbons, or quickly for finer strands.
- MSG is optional, but it enhances the umami flavor.
- Adjust seasoning and thickness based on personal preference.