5-Minute Egg Drop Soup – A Quick And Nourishing Meal
Egg Drop Soup is a light, silky, and flavorful Chinese soup made with whisked eggs, savory broth, and a touch of seasoning. This quick and easy recipe takes only 15 minutes and delivers a warm, comforting bowl of goodness!
Ingredients
- 4 cups chicken broth or vegetable broth
- 2 large eggs
- 1 tablespoon cornstarch optional, for thicker soup
- 2 tablespoons cold water
- ½ teaspoon sesame oil
- 1 teaspoon soy sauce
- ¼ teaspoon white pepper or black pepper
- ½ teaspoon salt adjust to taste
- ½ teaspoon ground ginger
- 2 green onions thinly sliced
- ½ cup corn kernels optional, for extra texture
Instructions
- Prepare the Broth
- In a medium pot, bring chicken broth, soy sauce, white pepper, salt, and ground ginger to a gentle simmer over medium heat.
- Make the Cornstarch Slurry (Optional)
- In a small bowl, mix cornstarch with cold water until dissolved. Stir into the simmering broth to thicken.
- Whisk And Add the Eggs
- In another bowl, whisk eggs until smooth.
- Slowly drizzle the eggs into the hot broth while stirring in a circular motion to create delicate egg ribbons.
- Finish And Serve
- Add sesame oil, green onions, and corn (if using). Stir gently and cook for 1-2 more minutes.
- Serve hot and enjoy!
Notes
- Thicker Soup? Add the cornstarch slurry before the eggs.
- More Flavor? Add mushrooms, tofu, or shredded chicken.
- Storage: Keep in the fridge for up to 3 days.
Nutrition
Calories: 80kcalCarbohydrates: 4gProtein: 6gFat: 5g
Tried this recipe?Mention @onehourrecipes or tag #onehourrecipes!