Description
Egg Drop Soup, a classic dish beloved across many cultures, offers a comforting and satisfying experience with every spoonful. This simple yet delightful soup combines a silky broth enriched with aromatic spices and tender, thin strands of egg, creating a harmonious blend of textures and flavors that soothe the soul.
Perfect for any meal, whether as a warming start to a winter dinner or a light lunch, this soup’s versatility and ease of preparation make it a favorite. It’s a testament to the beauty of minimal ingredients coming together to form something truly nourishing and enjoyable.
Ingredients
2 tablespoons cornstarch
6 cups low sodium chicken broth, vegetable broth, or chicken stock
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
1 tablespoon low sodium soy sauce
4 large eggs, lightly beaten
Instructions
In a small bowl, whisk together the cornstarch and 1 cup of 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 onions; cook and stir for 1 minute. Add the ginger, turmeric, and white pepper; cook and stir for about 45 seconds.
Pour in the remaining 5 cups of chicken broth and soy sauce. Bring the mixture to a boil. Whisk in the cornstarch mixture that you set aside. Reduce 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. Gently push the eggs out of the bag while very slowly stirring the pot with a spoon using your other hand to create thin egg ribbons.
Spoon the soup into bowls and garnish with the green parts of the scallions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 150