Chinese Egg Drop Soup
Chinese Egg Drop Soup
Ingredients
- 5 eggs
- 4 cups chicken broth
- 1/4 cup scallions, chopped, plus more for garnish
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon white pepper
- 1/2 teaspoon Knorr chicken bouillon
- 3 1/2 tablespoons cornstarch
- 2 tablespoons water, for cornstarch slurry, or as needed
Instructions
- 1
Finely chop the scallions and set them aside in a small bowl. These will be used for garnishing and adding to the soup at the end.
⏱️ 3 min
- 2
Crack the 5 eggs into a glass bowl. Whisk them thoroughly with chopsticks, a fork, or a whisk until the yolks and whites are fully combined and smooth. Ensure there are no streaks of unmixed yolk or white.
⏱️ 2 min
- 3
Pour 4 cups of chicken broth into a large pot or Dutch oven. Place the pot on the stove over medium-high heat.
⏱️ 1 min
- 4
Add 1/4 teaspoon of salt, 1/4 teaspoon of garlic powder, and 1/8 teaspoon of white pepper to the chicken broth. Whisk the mixture well to combine the seasonings. Bring the broth to a rolling boil.
⏱️ 5 min
- 5
While the broth is heating and coming to a boil, prepare the cornstarch slurry. In a separate small bowl, combine 3 1/2 tablespoons of cornstarch with about 2 tablespoons of cold water. Mix with a fork until a smooth, lump-free slurry is formed. Add more water if needed to achieve a pourable consistency.
⏱️ 2 min
- 6
Once the broth is at a rolling boil, add 1/2 teaspoon of Knorr chicken bouillon to the pot. Whisk it in until fully dissolved.
⏱️ 1 min
- 7
Reduce the heat slightly to maintain a gentle boil. Slowly pour the cornstarch slurry into the boiling soup in a thin stream while continuously whisking. Continue whisking until the soup thickens evenly and smoothly to your desired consistency.
⏱️ 2 min
- 8
With the soup still at a gentle simmer, slowly pour the whisked eggs into the soup in a thin, circular motion. As you pour, gently stir the soup with chopsticks or a fork in one direction to create delicate egg ribbons. Avoid over-stirring, which can break up the ribbons too much.
⏱️ 2 min
- 9
Stir in the previously chopped scallions into the soup. Cook for another 30 seconds to allow the scallions to soften slightly.
⏱️ 1 min
- 10
Ladle the hot egg drop soup into individual serving bowls. Garnish with additional fresh chopped scallions if desired before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Egg Drop Soup
Ingredients
- 5 eggs
- 4 cups chicken broth
- 1/4 cup scallions, chopped, plus more for garnish
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon white pepper
- 1/2 teaspoon Knorr chicken bouillon
- 3 1/2 tablespoons cornstarch
- 2 tablespoons water, for cornstarch slurry, or as needed
Instructions
- 1
Finely chop the scallions and set them aside in a small bowl. These will be used for garnishing and adding to the soup at the end.
⏱️ 3 min - 2
Crack the 5 eggs into a glass bowl. Whisk them thoroughly with chopsticks, a fork, or a whisk until the yolks and whites are fully combined and smooth. Ensure there are no streaks of unmixed yolk or white.
⏱️ 2 min - 3
Pour 4 cups of chicken broth into a large pot or Dutch oven. Place the pot on the stove over medium-high heat.
⏱️ 1 min - 4
Add 1/4 teaspoon of salt, 1/4 teaspoon of garlic powder, and 1/8 teaspoon of white pepper to the chicken broth. Whisk the mixture well to combine the seasonings. Bring the broth to a rolling boil.
⏱️ 5 min - 5
While the broth is heating and coming to a boil, prepare the cornstarch slurry. In a separate small bowl, combine 3 1/2 tablespoons of cornstarch with about 2 tablespoons of cold water. Mix with a fork until a smooth, lump-free slurry is formed. Add more water if needed to achieve a pourable consistency.
⏱️ 2 min - 6
Once the broth is at a rolling boil, add 1/2 teaspoon of Knorr chicken bouillon to the pot. Whisk it in until fully dissolved.
⏱️ 1 min - 7
Reduce the heat slightly to maintain a gentle boil. Slowly pour the cornstarch slurry into the boiling soup in a thin stream while continuously whisking. Continue whisking until the soup thickens evenly and smoothly to your desired consistency.
⏱️ 2 min - 8
With the soup still at a gentle simmer, slowly pour the whisked eggs into the soup in a thin, circular motion. As you pour, gently stir the soup with chopsticks or a fork in one direction to create delicate egg ribbons. Avoid over-stirring, which can break up the ribbons too much.
⏱️ 2 min - 9
Stir in the previously chopped scallions into the soup. Cook for another 30 seconds to allow the scallions to soften slightly.
⏱️ 1 min - 10
Ladle the hot egg drop soup into individual serving bowls. Garnish with additional fresh chopped scallions if desired before serving immediately.
⏱️ 1 min