This easy egg drop soup recipe comes together in about 15 minutes and tastes almost just like the soup at your favorite Chinese restaurant.
- 4 cups chicken broth
- 1 tbs of cornstarch
- 4 egg whites, lightly beaten (You could use the entire egg, but it will make the soup cloudy)
- 1/4 teaspoon white or black pepper
- 1/2 tsp ground ginger
- Salt to taste
- optional addins/toppings:
- A few drops of sesame oil (highly recommended for a more authentic flavor)
- 1 –2 green onions, minced
- Handful of fried wontons (I find these over with the salad toppings in the produce area)
- In medium saucepan, bring the chicken broth to a boil over med- high heat.
- While the broth is heating, mix the cornstarch and a bit of water until smooth and add to the broth.
- Once the broth has come to a boil, add the white pepper, ginger, salt, and the sesame oil if using. Reduce heat and simmer for about another minute or two.
- Remove broth from heat and stir with whisk.
- Pour lightly beaten egg whites into the broth slowly, through the tines of a fork and slowly stir the broth to form the egg ribbons. I tried to make a video of how I add the egg to the broth. I obviously cannot talk, stir and think at the same time, so I opted to turn off my voice and add speech bubbles. You can see it here.
6. Top soup with green onions and wontons if desired.
Serve immediately and enjoy!
Keywords: egg drop soup recipe