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Classic Egg Drop Soup

A comforting soup with a velvety texture and savory flavor, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups chicken broth Low-sodium option can be used.
  • 2 large eggs For a thicker texture, more eggs can be used.
  • 2 tablespoons cornstarch
  • 2 tablespoons water Used to mix with cornstarch.
  • 1/4 teaspoon white pepper
  • 2 stalks green onions, chopped For seasoning and garnish.
  • to taste salt

Method
 

Preparation
  1. In a large pot, bring the chicken broth to a gentle boil over medium heat.
  2. In a small bowl, mix cornstarch with water until smooth, then stir it into the boiling broth, whisking continuously for about 2-3 minutes until thickened slightly.
  3. In another small bowl, whisk the large eggs thoroughly until well combined.
  4. Reduce heat to low; slowly drizzle the beaten eggs into the broth while stirring constantly to create silky threads.
  5. Add white pepper and salt to taste, and stir in chopped green onions.
  6. Ladle the soup into bowls and serve hot.

Notes

For best results, drizzle the eggs slowly while stirring to achieve the perfect ribbon texture. Store leftovers in the fridge for up to 3 days or freeze without eggs.