Egg Drop Soup
A warm and comforting bowl of homemade egg drop soup with delicate ribbons of egg in a savory broth, perfect for any occasion.
Ingredients
Broth Base
- 4 cups chicken broth Provides a savory base, enriching the soup’s flavor.
- 1 cup water Used to dissolve the cornstarch.
Thickening Agent
- 2 tablespoons cornstarch Acts as a thickening agent for the soup.
Eggs
- 3 large eggs Contributes richness and creates delicate textures in the broth.
Seasonings
- 2 tablespoons soy sauce Adds depth and savory umami character.
- 1 green onion green onion, sliced Provides freshness and a mild onion flavor.
- to taste salt and pepper Enhances overall flavor.
Instructions
Preparation
- Bring the chicken broth to a rolling boil in a pot over medium-high heat.
- In a small bowl, combine the cornstarch with water until smooth.
- Slowly add the cornstarch mixture to the boiling broth while stirring continuously.
- Continue to stir until the mixture has thickened slightly, about one to two minutes.
- Lower the heat to a gentle simmer.
- In a separate bowl, beat the eggs thoroughly to create a uniform mixture.
- Slowly drizzle the beaten eggs into the simmering broth while stirring gently with a fork or whisk to create ribbons.
- Stir in the soy sauce, sliced green onion, and season with salt and pepper to taste.
Serving
- Ladle the soup into bowls and enjoy while it’s warm.
Notes
For a richer flavor, use quality chicken broth or gradually add a dash of sesame oil or garlic to the broth. Add cooked chicken or vegetables like spinach for variation.