Egg Drop Soup
Course: Soup
Cuisine: Oriental
Prep Time: 2 minutes mins
Cook Time: 3 minutes mins
Total Time: 5 minutes mins
Servings: 4
- 3 large eggs
- 4 cups chicken broth or vegetable broth, see note 1
- to taste Salt
- to taste Ground white pepper
- ¼ teaspoon sesame oil
- 3 tablespoon cornstarch
- 1 stalk scallions finely chopped
- turmeric Optional, used to achieve bright yellow color often seen in restaurant versions.
Crack the eggs then add 2 tablespoons of water. Beat lightly until the whites and yolks are fully integrated. Set aside.
Pour the broth into a saucepan/pot. Bring it to a full boil then turn the heat down to a gentle simmer. If using turmeric add at this time.
Season the broth with salt, white pepper, and sesame oil. Taste to adjust.
In a small bowl, mix cornstarch with 6 tablespoons of water until combined (make sure no starch sinks to the bottom). Gradually pour it into the broth while stirring with a spoon.
Turn the heat to the lowest so the broth is at a bare simmer. Pour the beaten eggs in a thin stream while slowly swirling with the spoon.
Transfer the soup to individual bowls. Garnish with scallions and serve immediately.
1. If the broth is unavailable, you may use water flavored with chicken powder, mushroom powder, MSG, etc.
2. You may not need to add salt if the broth you use is already salted.
3. Tip on the color: If you’d like to achieve the bright yellow color you often find in restaurant versions, add some turmeric powder while heating the broth.
4. Store and reheat: Leftover soup can be stored in the fridge for 2 days. I don’t recommend you freeze egg drop soup as the egg changes texture this way. You may freeze the seasoned, thickened broth. Defrost, reheat and add the egg before serving.
PRO Tips
- Use broth, instead of water, as the soup base.
- Add starch to create a silky texture but do not overuse it.
- Pour in the beaten egg when the broth is at a bare simmer.
- Control pouring and swirling to achieve the perfect egg strands.
- Add extra ingredients to create more versions.