Egg Drop Soup
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This egg drop soup recipe is light, quick, and filled with silky egg swirls in a seasoned chicken broth. It’s a classic Chinese comfort dish made with pantry ingredients in just 15 minutes.
- Prep time
- 5 minutes
- Cook time
- 10 minutes
- Total time
- 15 minutes
- Yield
- 6 servings
Ingredients
4 cups chicken stock 1/2 teaspoon sesame oil 3/4 teaspoon salt 1/8 teaspoon sugar 1/8 teaspoon white pepper 1/2 teaspoon turmeric (or 5 drops yellow food coloring) 3 tablespoons cornstarch (mixed with 1/3 cup water) 3 eggs (lightly beaten) 1 scallion (chopped) 1/4 teaspoon MSG (optional)Instructions
- Bring the chicken stock to a simmer in a medium soup pot.
- Stir in sesame oil, salt, sugar, white pepper, turmeric or food coloring, and MSG if using.
- Mix cornstarch with water and stir to dissolve.
- Slowly drizzle cornstarch mixture into the simmering soup while stirring to thicken.
- Stir soup in one direction to create a swirl.
- Slowly pour in lightly beaten eggs while stirring to create egg ribbons.
- Turn off heat. Top with chopped scallions and serve hot.
Notes
You can adjust cornstarch for thicker or thinner soup. Add turmeric or food coloring for that golden restaurant-style hue. MSG is optional but adds umami depth.Nutrition
- Calories
- 109
- Fat
- 4g
- Saturated fat
- 1g
- Sugar
- 3g
- Sodium
- 551mg
- Protein
- 7g
- Carbohydrates
- 10g
- Fiber
- 1g