Homemade Egg Drop Soup
Homemade Egg Drop Soup
Ingredients
For the Soup Base
- 6 cups chicken broth
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon chicken bouillon powder
- 1/4 teaspoon turmeric powder, for color
- 1 teaspoon fresh ginger, grated (optional)
For the Cornstarch Slurry
- 2 tablespoons cornstarch
- 3 tablespoons cold water
For the Egg Drop
- 3 large eggs
For Garnish and Finishing
- 2 green onions, chopped
- 1/2 teaspoon sesame oil
Instructions
- 1
In a large pot, combine the chicken broth, salt, black pepper, chicken bouillon powder, and turmeric powder. If using, add the grated fresh ginger.
⏱️ 2 min
- 2
Stir all the ingredients together and bring the mixture to a gentle simmer over medium-high heat.
⏱️ 3 min
- 3
While the soup is simmering, prepare the cornstarch slurry: In a small bowl, whisk together the cornstarch and cold water until smooth. Set aside.
⏱️ 1 min
- 4
Once the soup is simmering, slowly pour the cornstarch slurry into the pot while continuously stirring the soup. Continue stirring until the soup thickens slightly, about 1-2 minutes.
⏱️ 2 min
- 5
In a separate bowl, crack the large eggs and whisk them thoroughly until well-beaten and no streaks of yolk or white remain.
⏱️ 1 min
- 6
Bring the thickened soup back to a rolling boil. This is crucial for the egg drops to form properly.
⏱️ 1 min
- 7
Slowly pour the whisked eggs into the boiling soup in a thin stream while continuously stirring the soup in one direction with a ladle or fork. This technique will create delicate, wispy 'egg drops'.
⏱️ 2 min
- 8
Remove the soup from the heat. Stir in the chopped green onions and drizzle with sesame oil just before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Egg Drop Soup
Ingredients
For the Soup Base
- 6 cups chicken broth
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon chicken bouillon powder
- 1/4 teaspoon turmeric powder, for color
- 1 teaspoon fresh ginger, grated (optional)
For the Cornstarch Slurry
- 2 tablespoons cornstarch
- 3 tablespoons cold water
For the Egg Drop
- 3 large eggs
For Garnish and Finishing
- 2 green onions, chopped
- 1/2 teaspoon sesame oil
Instructions
- 1
In a large pot, combine the chicken broth, salt, black pepper, chicken bouillon powder, and turmeric powder. If using, add the grated fresh ginger.
⏱️ 2 min - 2
Stir all the ingredients together and bring the mixture to a gentle simmer over medium-high heat.
⏱️ 3 min - 3
While the soup is simmering, prepare the cornstarch slurry: In a small bowl, whisk together the cornstarch and cold water until smooth. Set aside.
⏱️ 1 min - 4
Once the soup is simmering, slowly pour the cornstarch slurry into the pot while continuously stirring the soup. Continue stirring until the soup thickens slightly, about 1-2 minutes.
⏱️ 2 min - 5
In a separate bowl, crack the large eggs and whisk them thoroughly until well-beaten and no streaks of yolk or white remain.
⏱️ 1 min - 6
Bring the thickened soup back to a rolling boil. This is crucial for the egg drops to form properly.
⏱️ 1 min - 7
Slowly pour the whisked eggs into the boiling soup in a thin stream while continuously stirring the soup in one direction with a ladle or fork. This technique will create delicate, wispy 'egg drops'.
⏱️ 2 min - 8
Remove the soup from the heat. Stir in the chopped green onions and drizzle with sesame oil just before serving.
⏱️ 1 min