Chinese · Soup · Easy
Egg Drop Soup
Silky ribbons of egg swirled through a savory ginger chicken broth with sweet corn. Ten minutes to comfort in a bowl.
The whole recipe in 60 seconds
Egg Drop Soup, in 5 ideas
- A gentle simmer, not a rolling boil, keeps the egg ribbons silky instead of rubbery
- Drizzle the egg slowly through a fork for the prettiest threads
- The cornstarch slurry gives the broth body so the egg suspends instead of sinking
- White pepper is the traditional seasoning and tastes different from black
- This is a 10 minute soup, have the eggs beaten before the stock simmers
What you need
Ingredients
- 4 cups chicken stock
- 1 cup creamed corn
- 3 large eggs, beaten
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tsp fresh ginger, grated
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 green onions, sliced
- Salt and white pepper
How to make it
Directions
- Bring the stock, creamed corn, ginger, and soy sauce to a gentle simmer.
- Stir in the cornstarch slurry and simmer 1 minute until lightly thickened.
- Slowly drizzle in the beaten eggs while stirring the soup in lazy circles to form ribbons.
- Season with salt and white pepper. Finish with sesame oil.
- Serve topped with green onions.
Money saver. This costs almost nothing: stock, eggs, and a can of creamed corn from the pantry.