Egg Drop Soup
Egg Drop Soup
Ingredients
- 3 cups chicken stock
- 2 eggs
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 scallions, chopped, for garnish
- 1/2 teaspoon sesame oil, for garnish
Instructions
- 1
Pour the 3 cups of chicken stock into a medium-sized pot. Place the pot over medium-high heat.
⏱️ 1 min
- 2
Bring the chicken stock to a rolling boil. This should take approximately 5-7 minutes.
⏱️ 6 min
- 3
While the stock is heating, crack the 2 eggs into a small bowl and beat them well with a fork or whisk until the yolks and whites are fully combined.
⏱️ 1 min
- 4
In another small bowl, combine the 1 tablespoon of cornstarch with the 2 tablespoons of water. Whisk until a smooth cornstarch slurry forms, ensuring there are no lumps.
⏱️ 1 min
- 5
Once the chicken stock is boiling, slowly pour the cornstarch slurry into the pot while continuously stirring the broth with a whisk or spoon. Continue stirring for about 30 seconds until the broth slightly thickens.
⏱️ 1 min
- 6
Reduce the heat to medium-low to maintain a gentle simmer. Slowly add the beaten eggs in a thin, steady stream into the swirling soup. Stir gently in a circular motion as you pour to help the eggs form delicate strands. Cook for about 30 seconds until the egg is set.
⏱️ 1 min
- 7
Ladle the hot soup into serving bowls. Garnish each bowl generously with chopped scallions and a drizzle of sesame oil.
⏱️ 1 min
- 8
Serve immediately and enjoy your warm, comforting egg drop soup.
Kitchen Tools
Nutrition Facts (per serving)
Egg Drop Soup
- 3 cups chicken stock
- 2 eggs
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 scallions, chopped, for garnish
- 1/2 teaspoon sesame oil, for garnish
Instructions
- 1
Pour the 3 cups of chicken stock into a medium-sized pot. Place the pot over medium-high heat.
⏱️ 1 min - 2
Bring the chicken stock to a rolling boil. This should take approximately 5-7 minutes.
⏱️ 6 min - 3
While the stock is heating, crack the 2 eggs into a small bowl and beat them well with a fork or whisk until the yolks and whites are fully combined.
⏱️ 1 min - 4
In another small bowl, combine the 1 tablespoon of cornstarch with the 2 tablespoons of water. Whisk until a smooth cornstarch slurry forms, ensuring there are no lumps.
⏱️ 1 min - 5
Once the chicken stock is boiling, slowly pour the cornstarch slurry into the pot while continuously stirring the broth with a whisk or spoon. Continue stirring for about 30 seconds until the broth slightly thickens.
⏱️ 1 min - 6
Reduce the heat to medium-low to maintain a gentle simmer. Slowly add the beaten eggs in a thin, steady stream into the swirling soup. Stir gently in a circular motion as you pour to help the eggs form delicate strands. Cook for about 30 seconds until the egg is set.
⏱️ 1 min - 7
Ladle the hot soup into serving bowls. Garnish each bowl generously with chopped scallions and a drizzle of sesame oil.
⏱️ 1 min - 8
Serve immediately and enjoy your warm, comforting egg drop soup.