gimmesomeoven4.7
Egg Drop Soup
This classic Egg Drop Soup recipe is quick and easy to make in just 15 minutes and always tastes so cozy and comforting.
👥 6 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 5 min🔥 Cook: 10 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●whisk
- ●bowl
- ●measuring cup
📝 Preparation Steps
1
Make the broth. Whisk together stock (chilled or room-temperature), cornstarch, ginger, garlic powder and white pepper in a medium sauce pan until smooth. Heat over high heat until the stock comes to a simmer, stirring occasionally.
cornstarch2 tablespoonsground ginger2 teaspoonsgarlic powder1 teaspoon
2
Whisk the eggs. Meanwhile, whisk together the eggs and egg whites in a small measuring cup or bowl. (I find the measuring cup easier for pouring.)
large eggs3
3
Stir in the egg ribbons. Once the broth reaches a simmer, use a whisk or two chopsticks to stir the broth in a circular motion, creating a whirlpool. Then slowly pour the whisked eggs in a very thin stream into the soup as you continue stirring, in order to create egg ribbons.
large eggs3
4
Season. Remove pan from heat. Stir in the sesame oil until combined. Season with salt and additional white pepper to taste, also adding a dash or two of extra sesame oil if needed. (Saltiness will depend on your brand of chicken stock, but I generally find this soup needs an extra ½ to 1 teaspoon of fine sea salt.)
5
Serve. Serve immediately, garnished with lots of green onions and a twist of black pepper.
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