Egg Drop Soup

Name: Egg Drop Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1.2L chicken stock; 3 eggs, beaten; 2 tbsp cornflour dissolved in 3 tbsp water; 1 tsp sesame oil; 1 tsp ginger, grated; 2 spring onions, sliced; white pepper to taste; salt to taste

A simple, silky Chinese soup made by dropping beaten egg into a flavoured chicken broth. Pouring the egg in a thin stream while stirring the broth in one gentle direction is what forms those soft, silky ribbons, rather than clumps of scrambled egg.

Total time

15 min

Prep

5 min

Cook

10 min

Difficulty

easy

Cuisine

Chinese

gluten-free

Ingredients

1.2Lchicken stock

3eggs, beaten

2 tbspcornflour dissolved in 3 tbsp water

1 tspsesame oil

1 tspginger, grated

2spring onions, sliced

white pepperto taste

saltto taste

Instructions

Bring stock to a gentle simmer. Add ginger and season.

Stir in cornflour slurry — stock should thicken slightly.

Slowly pour beaten eggs in a thin stream while stirring gently in a circular motion.

Eggs should form soft, silky ribbons.

Season with sesame oil, white pepper and spring onions.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

Protein

6.7g

Fat

Carbs

2.2g

Fiber

0.2g

Sodium

1195mg

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