Description
Egg drop soup is a simple, yet delicious soup. It has silky ribbons of eggs in a chicken broth. Only takes 15 minutes to make, and uses 10 simple ingredients. The perfect appetizer, or light meal.
Ingredients
For the broth
- 1 tablespoon avocado or grapeseed oil
- 3 green onions, thinly sliced, whites and light green parts separated from the dark green ends
- 4 to 5 garlic cloves, minced
- 4 cups low sodium chicken broth, or veggie broth
- 2.5 to 3 tablespoons cornstarch
- 1/4 to 1/2 teaspoon kosher salt
- 1/4 to 1/2 teaspoon white pepper (or sub black pepper)
- 2 teaspoons toasted sesame oil
- 1 tablespoon soy sauce
For the eggs
- 3 large eggs
- 1/4 teaspoon kosher salt
- 1/8 teaspoon white pepper (or sub black pepper)
Instructions
- Sauté onion and garlic: Heat a medium sized sauce pot, with a lid, over low heat. Add the avocado or grapeseed oil. Add the white and light green parts of the onion. Sauté for 1 to 2 minutes stirring frequently, until tender. Add the garlic cloves, stirring frequently for 1 minute. Stir in the broth. Turn the heat up to high.
- Make the cornstarch slurry: Add the corn starch to a 2 cup liquid measuring cup with a spout, along with the salt and pepper. Once the broth liquid is warm, measure out 1/3 cup of the broth liquid and add it to the cornstarch. Whisk until there are no lumps. Slowly stream the cornstarch slurry into the broth, while stirring the broth with the other hand.
- Allow the broth to thicken: At this time add the sesame oil and soy sauce to the broth. Allow the broth to come up to a boil and then reduce to a simmer. Allow it to simmer for 1 to 2 minutes, or until the soup is thickened.
- Prepare the eggs: Rinse out the liquid measuring cup that the cornstarch slurry was in. Add the eggs along with the 1/4 teaspoon kosher salt, and the 1/8 teaspoon white pepper (or black pepper) – whisk until the eggs are well combined.
- Add the eggs to the broth: Turn the heat of the broth to a low simmer. With one hand slowly stir the broth, while slowly pouring the eggs in a circle with the other hand. Turn off the heat and place the lid on the sauce pot. Allow the soup to sit for 2 minutes.
- To serve: Give the soup a gentle stir to break up any larger pieces of egg. Ladle into serving bowls. Top with the dark green onion slices and serve immediately. I also like to drizzle a little extra sesame oil on top of mine.
Notes
Leftovers: This soup does re-heat nicely. Although, it isn’t always as thick as the first day but it still tastes really good.
Egg pouring method: Making egg drop soup is super easy. However, it does take a little practice to get the right feel for how to pour and stir the egg and broth just right so you get beautiful egg ribbons. If you don’t get it just right the first time, I encourage you to try again a Frew more times. Either way the soup will still be edible and delicious.
Serving size: This soup is normally served as an appetizer in restaurants. However, we enjoyed larger portions as a light meal with some other veggie as a side.
Tofu add in: If you want to add more protein you could add some firm tofu, that has been cubed in at the very end. It doesn’t add much flavor, but it’s a nice silky bites of texture.
Gluten free: To make this recipe gluten free be sure to use gluten free soy sauce, or coconut aminos.
Vegetarian: to keep this recipe vegetarian be sure to use veggie broth instead of chicken broth.
