High Protein Chinese Egg Drop Soup
High Protein Chinese Egg Drop Soup
Ingredients
- 4 eggs
- 1 tablespoon water, for whisking with eggs
- 750 ml chicken stock
- 500 ml chicken bone broth, can substitute with chicken stock
- as needed salt, to taste
- as needed white pepper, to taste
- 2 tablespoons green onion, white parts, chopped
- 1/4 cup sweet corn, optional
- 2 tablespoons cornstarch
- as needed water, for cornstarch slurry
- 1 tablespoon sesame oil
- as needed green onion, green parts, for garnish
Instructions
- 1
Crack 4 eggs into a bowl. Add 1 tablespoon of water to the eggs. Whisk them thoroughly until well combined.
⏱️ 2 min
- 2
In a separate small bowl, combine 2 tablespoons of cornstarch with a small amount of water. Mix until a smooth slurry is formed.
⏱️ 1 min
- 3
Pour 750 ml of chicken stock and 500 ml of chicken bone broth into a pot. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min
- 4
Once the liquids are boiling, season the soup with salt and white pepper to taste. Add the 2 tablespoons of chopped white parts of the green onion and, if using, the 1/4 cup of sweet corn.
⏱️ 1 min
- 5
While the soup is boiling, slowly pour the cornstarch slurry into the pot in a thin stream. Continuously stir the soup as you pour to ensure it thickens evenly without lumps.
⏱️ 2 min
- 6
With the soup still gently boiling and while continuously stirring in one direction, slowly pour the whisked egg mixture into the pot in a thin stream. This will create delicate egg ribbons in the soup.
⏱️ 2 min
- 7
Remove the pot from the heat. Stir in 1 tablespoon of sesame oil. Ladle the hot soup into individual bowls and garnish with the green parts of the green onion before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Chinese Egg Drop Soup
- 4 eggs
- 1 tablespoon water, for whisking with eggs
- 750 ml chicken stock
- 500 ml chicken bone broth, can substitute with chicken stock
- as needed salt, to taste
- as needed white pepper, to taste
- 2 tablespoons green onion, white parts, chopped
- 1/4 cup sweet corn, optional
- 2 tablespoons cornstarch
- as needed water, for cornstarch slurry
- 1 tablespoon sesame oil
- as needed green onion, green parts, for garnish
Instructions
- 1
Crack 4 eggs into a bowl. Add 1 tablespoon of water to the eggs. Whisk them thoroughly until well combined.
⏱️ 2 min - 2
In a separate small bowl, combine 2 tablespoons of cornstarch with a small amount of water. Mix until a smooth slurry is formed.
⏱️ 1 min - 3
Pour 750 ml of chicken stock and 500 ml of chicken bone broth into a pot. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min - 4
Once the liquids are boiling, season the soup with salt and white pepper to taste. Add the 2 tablespoons of chopped white parts of the green onion and, if using, the 1/4 cup of sweet corn.
⏱️ 1 min - 5
While the soup is boiling, slowly pour the cornstarch slurry into the pot in a thin stream. Continuously stir the soup as you pour to ensure it thickens evenly without lumps.
⏱️ 2 min - 6
With the soup still gently boiling and while continuously stirring in one direction, slowly pour the whisked egg mixture into the pot in a thin stream. This will create delicate egg ribbons in the soup.
⏱️ 2 min - 7
Remove the pot from the heat. Stir in 1 tablespoon of sesame oil. Ladle the hot soup into individual bowls and garnish with the green parts of the green onion before serving.
⏱️ 2 min