Description
Classic Egg Drop Soup is a simple yet comforting Chinese appetizer featuring delicate ribbons of seasoned egg in a savory chicken broth, thickened slightly with cornstarch and garnished with fresh green onions. Ready in just 15 minutes, this soup is perfect for a quick and nourishing starter or light meal.
Ingredients
Scale
Soup Base
- 4 cups of chicken broth
- 1/4 teaspoon of ground white pepper
- Salt to taste
- 1/2 teaspoon of sesame oil
Egg Mixture
- 3 large eggs
Thickening Agent
- 2 tablespoons of cornstarch
- 3 tablespoons of water
Garnish
- 2 green onions, thinly sliced
Instructions
- Heat the broth: Heat the chicken broth in a saucepan over medium-high heat until it reaches a gentle simmer, which helps develop a warm base for the egg ribbons.
- Prepare the cornstarch slurry: Whisk the cornstarch and water together in a small bowl until completely smooth to prevent lumps when added to the soup.
- Beat the eggs: In another bowl, thoroughly beat the 3 large eggs with the ground white pepper and sesame oil to create a seasoned egg mixture.
- Create egg ribbons: Slowly pour the egg mixture into the simmering broth in a steady, thin stream while stirring gently in a circular motion to form delicate egg ribbons floating in the soup.
- Blanch green onions: Quickly blanch the sliced green onions in boiling water for about 30 seconds to soften and mellow their flavor, then drain and set aside for garnish.
- Thicken the soup: Stir the cornstarch slurry again and slowly add it to the soup, stirring constantly until the broth thickens slightly to a velvety consistency.
- Season to taste: Taste the soup and add salt as needed, ensuring a well-balanced and savory flavor.
- Serve: Ladle the hot soup into bowls, garnish with the blanched green onions, and serve immediately while warm.
Notes
- Use high-quality chicken broth for the best flavor.
- Pour eggs slowly and stir gently to get perfect egg ribbons.
- Adjust the amount of cornstarch slurry for preferred soup thickness.
- White pepper adds subtle heat without overpowering the soup.
- Blanching green onions softens their bite and improves texture as garnish.
