Description
A warm comforting egg flower soup with silky eggs in a savory broth. This quick and easy egg drop soup recipe uses simple ingredients and is ready in 10 minutes, perfect as a family-friendly starter for busy weeknights.
Ingredients
Scale
- 4 cups chicken stock (low-sodium)
- 3 large eggs
- 1 green onion, finely chopped
- 1 tsp chicken bouillon powder
- 1 tsp sesame oil
- 1 tsp salt
- 1/4 tsp white pepper
- 2 tbsp cornstarch
- 1/4 cup cold water
Instructions
- Beat the eggs: In a measuring cup with a spout or a small bowl, beat the eggs until smooth and set aside.
- Make the cornstarch slurry: In a small bowl, combine the cornstarch and water, stirring until fully dissolved. Set aside.
- Prepare the soup base: In a medium pot, combine the chicken stock and scallion whites. Cover and bring to a boil over medium-high heat.
- Thicken the soup: Reduce heat to medium. Stir the cornstarch slurry again before gradually pour it into the broth while stirring. Bring to a gentle boil and cook for 1-2 minutes until slightly thickened.
- Season the soup: Add chicken stock powder, sesame oil, salt, and white pepper. Stir to combine.
- Add the eggs: While stirring, pour the eggs in a thin, steady stream from a slight height to create delicate, silky ribbons. Simmer for 1 minute, remove from heat, and garnish with scallion greens. Serve immediately.
Notes
For vibrant yellow egg ribbons, use omega-3 enriched eggs. For smaller ribbons, pour the eggs from a slight height while stirring. For longer ribbons, pour from a lower height, let it set for 10 seconds, and then gently stir.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 168 kcal
- Sugar: 4 g
- Sodium: 1093 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.01 g
- Carbohydrates: 15 g
- Fiber: 0.2 g
- Protein: 10 g
- Cholesterol: 130 mg
Keywords: egg drop soup, chinese soup, quick soup, egg flower soup, appetizer