Description
This Egg Drop Soup is a classic Chinese dish that’s simple to make and perfect for a light lunch or a comforting starter. With just a few ingredients and minimal prep, you can have a flavorful and satisfying soup in minutes.
Ingredients
Units
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- 4 cups low-sodium chicken broth
- 1 teaspoon low-sodium soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 large eggs, beaten
- 1 teaspoon sesame oil
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 cup chopped chives
Instructions
- Heat Broth: In a saucepan, combine chicken broth, soy sauce, and sesame oil. Bring to a boil over medium heat.
- Thicken with Cornstarch: In a small bowl, whisk together cornstarch and water until smooth. Slowly pour the cornstarch slurry into the boiling broth while stirring constantly.
- Create Egg Ribbons: Reduce heat to low. While continuously whisking the soup, slowly drizzle in the beaten eggs. The eggs should form thin ribbons as they cook in the hot broth.
- Season and Serve: Season with salt and pepper to taste. Garnish with chopped chives and serve immediately.
Notes
- Storage: Store leftover soup in the refrigerator for 3-4 days. Add a little water before reheating, as the soup will thicken as it sits.
- Freezing: This soup does not freeze well due to the egg.
Nutrition
- Serving Size: 1 Serving
- Calories: 80kcal
- Sugar: 1g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
