Egg Drop Soup

Name: Egg Drop Soup
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 0.25 L Chicken Stock; 0.75 large Egg; 0.5 TBSP Cornstarch; 0.75 TBSP Water; 0.75 slice Ginger; 0.25 TSP Shaoxing Wine; 0.25 TSP Salt; 0.0625 TSP White Pepper; 0.125 TSP Sesame Oil; 0.5 Scallion

Silky, comforting, and ready in minutes, this classic Egg Drop Soup combines a fragrant savory broth with delicate ribbons of egg for a simple yet elegant starter. Bright ginger and a splash of Shaoxing wine lift the flavor, while a touch of sesame oil and fresh scallions finish it with aroma and color. It's the perfect quick soup when you want something warm and satisfying without fuss.

Silky, comforting, and ready in minutes, this classic Egg Drop Soup combines a fragrant savory broth with delicate ribbons of egg for a simple yet ele... Show more

4.0

•⏳20min•👨‍🍳Easy

~0,60€ / serving

low calorie

quick

easy

one pot

low carb

low fat

Method

Slice aromatics

Peel the fresh ginger and cut it into 3 thin slices. Trim the scallions and slice them thinly; keep them in a small bowl for the finish.

Mix the base

In one small bowl, whisk the cornstarch with the cold water until smooth and lump-free. In another bowl, lightly beat the eggs just until the yolks and whites are combined.

Simmer broth

Pour the chicken stock into a medium saucepan and add the ginger slices, Shaoxing wine, salt, and white pepper. Bring it to a gentle boil, then lower the heat and simmer for 5 minutes so the broth picks up the ginger flavor. Stir the slurry again, drizzle it in while stirring, and keep the soup at a gentle simmer for 1 minute until it looks lightly glossy and just thick enough to coat a spoon. If you want a smoother soup, fish out the ginger slices before serving.

Add the eggs

Keep the soup at a bare simmer and stir in one direction. Slowly stream in the eggs so they form soft ribbons, then let them sit undisturbed for a few seconds before turning off the heat.