Description
This Homemade Egg Drop Soup is a comforting and flavorful Chinese-inspired soup made with a savory chicken broth, gently cooked ribbons of egg, and fresh scallions. It’s quick to prepare, utilizing simple ingredients to create a warm, delicate dish perfect as an appetizer or light meal.
Ingredients
Scale
Soup Base
- 4 cups chicken stock
- 1 tsp ground ginger
- ¼ tsp garlic salt
- ⅛ tsp black pepper
- 3 scallions, sliced (plus extra for garnish)
Egg Mixture
- 2 Eggs (preferably Eggland’s Best)
- 1 tablespoon cornstarch
- ½ cup chicken stock (separated from total)
Instructions
- Prepare the broth: In a saucepan over medium-high heat, combine 3 1/2 cups of chicken stock with ground ginger, garlic salt, and black pepper. Stir and bring the mixture to a gentle boil.
- Mix cornstarch slurry: In a separate small bowl, stir the cornstarch into the remaining 1/2 cup chicken stock until fully dissolved. Set this mixture aside for later use.
- Whisk the eggs: Crack the eggs into a small bowl and whisk them thoroughly until the yolks and whites are fully combined. Set aside.
- Thicken the broth: Once the seasoned broth reaches a boil, slowly pour in the cornstarch slurry while stirring continuously to prevent lumps and to thicken the soup slightly. Add the sliced scallions at this stage.
- Create the egg ribbons: Bring the broth to a rolling boil. Stir the broth rigorously in one direction with a non-slotted spoon. While stirring, slowly drizzle the whisked eggs into the broth. The heat will instantly cook the eggs, forming delicate, silky ribbons.
- Garnish and serve: Optionally, sprinkle additional sliced green onions on top for freshness and extra flavor. Serve the soup hot.
Notes
- Use fresh eggs for the best texture and flavor of the egg ribbons.
- Stirring the broth in one direction helps create uniform egg ribbons instead of clumps.
- You can adjust the thickness of the soup by varying the cornstarch quantity slightly.
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Serve immediately for the best texture, as the eggs can continue to cook and become rubbery if left too long.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Keywords: Egg Drop Soup, Homemade Soup, Chinese Soup, Chicken Broth Soup, Easy Soup Recipe, Quick Soup
