Description
This classic Egg Drop Soup recipe is a comforting and easy-to-make Chinese soup that features silky strands of beaten eggs swirled into a flavorful chicken broth, enhanced with sesame oil, turmeric for color, and a touch of seasoning. Perfect as a light starter or a soothing meal, this soup combines simple ingredients for a warm, satisfying dish.
Ingredients
Scale
Soup Base
- 4 cups chicken stock (about 1 liter, organic or homemade preferred)
- 1/2 teaspoon sesame oil
- 3/4 teaspoon salt
- 1/8 teaspoon sugar
- 1/8 teaspoon white pepper
- 1/2 teaspoon turmeric (or 5 drops yellow food coloring, optional)
- 1/4 teaspoon MSG (optional, adjust to taste)
Thickening and Eggs
- 3 tablespoons cornstarch mixed with 1/3 cup water
- 3 eggs, lightly beaten
Garnish
- 1 scallion, chopped
Instructions
- Prepare the broth: In a medium saucepan, bring the chicken stock to a gentle boil over medium heat. Add the sesame oil, salt, sugar, white pepper, turmeric (or yellow food coloring), and MSG if using. Stir well to combine.
- Thicken the soup: Stir the cornstarch mixture (3 tablespoons cornstarch mixed with 1/3 cup water) to recombine, then slowly pour it into the simmering broth while continuously stirring to avoid lumps. Allow the soup to gently thicken for 1-2 minutes.
- Add the eggs: Reduce the heat to low. Slowly pour the beaten eggs into the soup in a thin, steady stream while gently stirring the soup in one direction with a fork or chopsticks. This action will create delicate egg ribbons or strands.
- Finish and garnish: Turn off the heat once the egg strands are cooked, about 30 seconds after adding eggs. Ladle the soup into bowls and garnish with chopped scallions. Serve immediately for best texture and flavor.
Notes
- Use organic or homemade chicken stock for best flavor.
- The turmeric is optional but recommended for the traditional yellow color; alternatively, use yellow food coloring.
- Adjust the amount of MSG to personal taste or omit if preferred.
- Stirring direction is key when adding eggs to create silky strands rather than clumps.
- Serve piping hot as the egg strands can thicken further upon standing.
Keywords: egg drop soup, Chinese soup, chicken broth soup, easy soup recipe, egg ribbons soup