Description
This classic Egg Drop Soup recipe is a simple and comforting Chinese dish featuring silky ribbons of egg in a flavorful broth infused with ginger, garlic, and green onions. Perfect as a light appetizer or a quick, nourishing meal, this soup is easy to prepare and uses wholesome ingredients for a delicious taste that warms the soul.
Ingredients
Scale
Soup Base
- 1 teaspoon sesame oil
- 6 green onions, cut in thirds
- 3 slices fresh ginger
- 2 cloves garlic, peeled and sliced
- 6 cups low sodium chicken broth (or vegetable broth), divided
- ¼ cup low-sodium soy sauce
- 1 teaspoon cornstarch
- ½ teaspoon kosher salt (optional)
Eggs
- 4 large eggs, whisked
Instructions
- Heat aromatics: Heat the sesame oil in a medium pot over medium heat. Add the green onions, ginger slices, and garlic, stirring and cooking until the garlic becomes fragrant, about 30 seconds.
- Add broth and soy sauce: Pour 5¾ cups of the chicken broth and all of the soy sauce into the pot. Increase the heat to high and bring the mixture to a boil.
- Thicken broth: In a small bowl, whisk together the remaining ¼ cup chicken broth and cornstarch until smooth. Pour this mixture into the boiling pot and stir to combine, allowing the soup to thicken slightly.
- Create egg ribbons: Let the soup boil for 5 minutes. Then, using a ladle, gradually pour the whisked eggs into the boiling broth while continuously whisking. The eggs will cook instantly, forming delicate ribbons throughout the soup.
- Season and serve: Taste the broth and add kosher salt if desired. Serve hot, garnished with additional sliced green onions for extra flavor and freshness.
Notes
- Use low sodium soy sauce and chicken broth to control the salt content.
- For a vegetarian option, substitute chicken broth with vegetable broth.
- The eggs must be poured slowly and whisked constantly to create nice egg ribbons and avoid clumping.
- Adjust seasoning according to taste; some prefer more salt or soy sauce.
