Egg Drop Soup
Egg Drop Soup is a classic Chinese dish that warms the heart and comforts the soul. Its silky texture and delicate flavor make it an ideal appetizer or a light meal.
Servings: 4 servings
Calories: 150kcal
Ingredients
Soup Base
- 8 cups low-sodium chicken stock
Thickening Agent
- ¼ cup cornstarch
Seasonings
- 1 tablespoon ground ginger
- 2 teaspoons toasted sesame oil
- 1 ½ teaspoons garlic powder
- ¼ teaspoon black pepper
Eggs
- 6 large eggs
Garnish
- to taste salt
- to taste pepper
- as needed green onions, thinly sliced for garnish
Instructions
- Step 1: In a large pot, pour in the 8 cups of low-sodium chicken stock and bring it to a gentle simmer over medium heat.
- Step 2: Mix the cornstarch with a small amount of cold water to create a slurry. Once the stock is simmering, slowly whisk in the cornstarch mixture.
- Step 3: Add ground ginger, garlic powder, and black pepper to the soup. Stir well to incorporate all flavors.
- Step 4: In a separate bowl, crack the eggs and whisk them until well combined.
- Step 5: Reduce the heat to low. Stir the broth in a circular motion and slowly pour in the whisked eggs to create ribbons.
- Step 6: Once all the eggs are added and set, remove the soup from heat and drizzle in toasted sesame oil. Adjust salt and pepper as needed.
- Step 7: Ladle the hot soup into bowls and garnish with thinly sliced green onions. Serve immediately.
Equipment
- Large Pot
- Mixing Bowl
- Whisk
Notes
For a smoother texture, use a fine mesh sieve to strain the egg drops as they cook. Adjust thickness by adding more or less cornstarch slurry.