Quick & Easy Egg Drop Soup
Quick & Easy Egg Drop Soup
Ingredients
For the Soup Base
- 4 cups chicken broth, low sodium
- 1/2 teaspoon turmeric
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1 tablespoon soy sauce, low sodium
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Egg Ribbons and Garnish
- 3 large eggs, whisked
- 1/4 cup green onions, thinly sliced, plus more for garnish
Instructions
- 1
In a medium pot, combine the chicken broth and turmeric. Bring the mixture to a gentle simmer over medium heat.
⏱️ 3 min
- 2
While the broth is heating, prepare the cornstarch slurry: In a small bowl, whisk together the cornstarch and cold water until smooth. Set aside.
⏱️ 1 min
- 3
Once the broth is simmering, slowly pour the cornstarch slurry into the pot while continuously stirring with a whisk. Continue to stir until the soup thickens slightly, about 1 to 2 minutes. Stir in the soy sauce, sesame oil, and white pepper.
⏱️ 2 min
- 4
Reduce the heat to low to maintain a very gentle simmer. Slowly pour the whisked eggs into the simmering soup in a thin, steady stream, continuously stirring the soup in one direction with your whisk or a fork. This technique ensures delicate egg ribbons form. Avoid overmixing once the eggs are in.
⏱️ 2 min
- 5
Stir in the 1/4 cup of sliced green onions. Taste the soup and adjust seasonings if necessary. Serve immediately in bowls.
⏱️ 1 min
- 6
Garnish each serving with additional fresh green onions, as needed.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Quick & Easy Egg Drop Soup
Ingredients
For the Soup Base
- 4 cups chicken broth, low sodium
- 1/2 teaspoon turmeric
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1 tablespoon soy sauce, low sodium
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Egg Ribbons and Garnish
- 3 large eggs, whisked
- 1/4 cup green onions, thinly sliced, plus more for garnish
Instructions
- 1
In a medium pot, combine the chicken broth and turmeric. Bring the mixture to a gentle simmer over medium heat.
⏱️ 3 min - 2
While the broth is heating, prepare the cornstarch slurry: In a small bowl, whisk together the cornstarch and cold water until smooth. Set aside.
⏱️ 1 min - 3
Once the broth is simmering, slowly pour the cornstarch slurry into the pot while continuously stirring with a whisk. Continue to stir until the soup thickens slightly, about 1 to 2 minutes. Stir in the soy sauce, sesame oil, and white pepper.
⏱️ 2 min - 4
Reduce the heat to low to maintain a very gentle simmer. Slowly pour the whisked eggs into the simmering soup in a thin, steady stream, continuously stirring the soup in one direction with your whisk or a fork. This technique ensures delicate egg ribbons form. Avoid overmixing once the eggs are in.
⏱️ 2 min - 5
Stir in the 1/4 cup of sliced green onions. Taste the soup and adjust seasonings if necessary. Serve immediately in bowls.
⏱️ 1 min - 6
Garnish each serving with additional fresh green onions, as needed.
⏱️ 1 min