15 Min Chinese Egg Drop Soup
15 Min Chinese Egg Drop Soup
Ingredients
For the Soup
- 3 eggs
- 1 tablespoon water
- 4 cups chicken stock
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper, more to taste
- 1/4 teaspoon chicken bouillon powder
- 1/8 teaspoon turmeric powder, optional, for color
- 2 stalks green onions, sliced, whites and green parts divided
- 1/2 teaspoon sesame oil
For the Cornstarch Slurry
- 2 tablespoons cornstarch
- 3 tablespoons water
Instructions
- 1
In a small measuring cup with a spout, beat the 3 eggs with 1 tablespoon of water until well combined. Set aside.
âąď¸ 1 min
- 2
In a small pot, combine the 4 cups chicken stock, 1/4 teaspoon salt, 1/8 teaspoon white pepper, 1/4 teaspoon chicken bouillon powder, and 1/8 teaspoon turmeric powder (if using). Add the white parts of the 2 green onions. Bring the mixture to a simmer over medium-high heat.
âąď¸ 4 min
- 3
While the soup is heating, prepare the cornstarch slurry. In a small bowl, whisk together the 2 tablespoons cornstarch and 3 tablespoons water until smooth and no lumps remain. Once the soup reaches a simmer, reduce the heat to medium. Slowly pour the cornstarch slurry into the simmering broth while continuously stirring to prevent lumps. Continue stirring until the soup thickens to your desired consistency.
âąď¸ 3 min
- 4
Reduce the heat to medium-low. Slowly stir the broth in a continuous circular motion. Simultaneously, very slowly drizzle the beaten egg mixture into the swirling broth in a thin stream. This process should take approximately 20-30 seconds to pour in all of the eggs. Pouring slowly will create thinner, more delicate egg ribbons. Avoid pouring all the eggs in at once.
âąď¸ 2 min
- 5
Turn off the heat. Stir in the 1/2 teaspoon sesame oil. Taste the soup and adjust seasoning (salt, white pepper) as needed. Ladle into serving bowls and garnish with the green parts of the sliced green onions. Serve immediately and enjoy!
âąď¸ 1 min
Kitchen Tools
Nutrition Facts (per serving)
15 Min Chinese Egg Drop Soup
For the Soup
- 3 eggs
- 1 tablespoon water
- 4 cups chicken stock
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper, more to taste
- 1/4 teaspoon chicken bouillon powder
- 1/8 teaspoon turmeric powder, optional, for color
- 2 stalks green onions, sliced, whites and green parts divided
- 1/2 teaspoon sesame oil
For the Cornstarch Slurry
- 2 tablespoons cornstarch
- 3 tablespoons water
Instructions
- 1
In a small measuring cup with a spout, beat the 3 eggs with 1 tablespoon of water until well combined. Set aside.
âąď¸ 1 min - 2
In a small pot, combine the 4 cups chicken stock, 1/4 teaspoon salt, 1/8 teaspoon white pepper, 1/4 teaspoon chicken bouillon powder, and 1/8 teaspoon turmeric powder (if using). Add the white parts of the 2 green onions. Bring the mixture to a simmer over medium-high heat.
âąď¸ 4 min - 3
While the soup is heating, prepare the cornstarch slurry. In a small bowl, whisk together the 2 tablespoons cornstarch and 3 tablespoons water until smooth and no lumps remain. Once the soup reaches a simmer, reduce the heat to medium. Slowly pour the cornstarch slurry into the simmering broth while continuously stirring to prevent lumps. Continue stirring until the soup thickens to your desired consistency.
âąď¸ 3 min - 4
Reduce the heat to medium-low. Slowly stir the broth in a continuous circular motion. Simultaneously, very slowly drizzle the beaten egg mixture into the swirling broth in a thin stream. This process should take approximately 20-30 seconds to pour in all of the eggs. Pouring slowly will create thinner, more delicate egg ribbons. Avoid pouring all the eggs in at once.
âąď¸ 2 min - 5
Turn off the heat. Stir in the 1/2 teaspoon sesame oil. Taste the soup and adjust seasoning (salt, white pepper) as needed. Ladle into serving bowls and garnish with the green parts of the sliced green onions. Serve immediately and enjoy!
âąď¸ 1 min