Egg Drop Soup
This simple yet tasty protein packed soup is better and more natural than most Chinese restaurants at a fraction of the cost.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: soup
- Method: stovetop
- Cuisine: Chinese
Ingredients
Scale
- 2 tablespoons cornstarch
- 6 cups low sodium chicken broth
- 1/2 tablespoon sesame oil
- 4 green onions chopped (white and green parts separated)
- 1 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground white pepper
- 4 eggs lightly beaten
Instructions
- In a small bowl whisk together the cornstarch and 1 cup chicken broth; set it aside.
- Heat sesame oil in a dutch oven or heavy stockpot over medium heat. Add the white parts of the green onion; cooking and stirring for 1 minute. Add the ginger, turmeric, and white pepper; cooking and stirring for about 45 seconds. Pour in the remaining 5 cups of chicken broth. Whisk in the chicken broth mixed with the cornstarch. Bring the pot to a low simmer and let it cook for about 5 minutes.
- Pour the beaten eggs into a pastry bag or zipper lock storage bag and snip the corner creating just a very small hole. Move the bag over the pot gently pushing the eggs out of the bag while very slowly stirring the pot with a spoon using your other hand. The key here is very slowly.
- Finally spoon the soup into bowls and garnish with the green parts of the scallions.
Notes
- For best results use low sodium chicken broth so the taste of salt does not overwhelm your recipe.
- Sometimes I use fresh grated ginger if it is available. Or I sometimes purchase ginger paste in the refrigerator section of my local grocery store. Both are equally delicious and add a little more flavor dimension to the soup.
- The cornstarch thickens the soup a bit and aids in the proper cooking and ribboning of the eggs.
- Turmeric is added because of its nice all natural yellow color and its earthy pepper flavor. It is not an absolute must but I highly recommend it.
- I like to use white pepper because it looks nice in a brothy soup like this but you could use black pepper as well.
- The eggs are not tricky to do at all if you use a bag and snip just a very small amount off the tip. It should be just barely enough for the eggs to come through then simply move the bag around over the simmering pot. I usually stir the pot very very slowly with a large wooden spoon using my other hand.
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