Description
A simple and comforting egg drop soup featuring delicate ribbons of egg in a flavorful chicken broth, perfect for any occasion.
Ingredients
Scale
- 1 teaspoon sesame oil
- 6 green onions, cut in thirds
- 3 slices fresh ginger
- 2 cloves garlic, peeled and sliced
- 6 cups low sodium chicken broth, divided
- ¼ cup low-sodium soy sauce
- 1 teaspoon cornstarch
- 4 large eggs, whisked
- ½ teaspoon kosher salt (optional)
Instructions
- Prepare the Soup Base: Heat sesame oil in a medium pot over medium heat. Add green onions, ginger, and garlic. Stir and cook until fragrant (about 30 seconds).
- Add Broth and Soy Sauce: Pour in 5¾ cups of chicken broth and soy sauce. Increase heat to high and bring to a boil.
- Thicken the Soup: Whisk remaining ¼ cup chicken broth with cornstarch in a small bowl. Pour into the pot and stir to combine. Boil for 5 minutes.
- Add Eggs: Gradually pour in whisked eggs while stirring constantly to form ribbons.
- Season and Serve: Taste the broth, add kosher salt if desired, and serve hot, garnished with additional green onions.
Notes
Serve immediately for the best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 1g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 140mg