Ms Shi and Mr He Home Chinese Food Egg Drop Soup {easy 10-minute recipe}
This easy and comforting egg drop soup comes together in just 10 minutes using pantry ingredients. Silky egg ribbons, warm sesame notes, and a light broth make it perfect for a quick homemade meal.
Equipment
- 1 Medium cooking pot
Ingredients
Soup Ingredients
- 2 Large eggs cracked and beaten well
- 3 cups Chicken or vegetable stock your broth base
- 1 Green onion thinly sliced
- 2 tablespoons Cornstarch mixed with cold water
- 3 tablespoons Cold water for slurry
- ¾ teaspoon Salt add gradually to taste
- ½ teaspoon White pepper add gradually to taste
- 1 teaspoon Sesame oil for nutty finish
Instructions
Steps
- Mix the cornstarch and cold water in a small bowl till smooth.
- Crack the eggs into a bowl and beat until smooth.
- Pour stock into your cooking pot and bring to a simmer using high heat.
- Add the white part of green onion into the simmering stock.
- Reduce heat to medium-low and gradually stir in the cornstarch slurry. Stir gently until slightly thickened.
- Slowly drizzle in the beaten eggs while stirring in a circular motion to create ribbons.
- Add salt, white pepper, and sesame oil. Stir to combine.
- Transfer to bowls and garnish with chopped green onion green parts before serving.
Notes
Store leftovers in an airtight container up to 2 days. Reheat gently for best texture. Add tofu or mushrooms for variation.