10-min. Easy Egg Drop Soup
A comforting and delicious egg flower soup made of eggs in a savory broth. This quick and easy egg drop soup recipe is ready in 10-minutes! Made with minimal ingredients, better-than-takeout and family-friendly!
Ingredients
- 4 cups chicken stock low-sodium
- 3 large eggs
- 1 green onion finely chopped, divided into scallion whites and greens
- 1 teaspoon chicken bouillon powder aka chicken stock powder
- 1 teaspoon sesame oil
- 1 teaspoon salt
- ¼ teaspoon white pepper or black pepper
- 2 tablespoon cornstarch or potato starch / tapioca starch
- ¼ cup water cold
Instructions
- In a measuring cup with a spout or a small bowl, beat the eggs until smooth and set aside. (Tip: Using a measuring cup with a spout helps to create even, thin egg ribbons later).
- In a separate small bowl, combine the cornstarch and water until starch has dissolved and set aside. This is your cornstarch slurry.
- In a medium pot, add chicken stock and scallion whites only. Cover and bring to boil over medium-high heat.
- Reduce to medium heat and mix the cornstarch slurry first. Then while stirring, pour the cornstarch slurry into the broth. Let it come to a boil on medium heat until thickened, about 1-2 minutes.
- Season broth with chicken stock powder, sesame oil, salt and white pepper and stir.
- While stirring, pour the eggs in a thin stream from a slight height to create smaller egg ribbons. (For larger egg ribbons: without stirring, pour eggs at a lower height and let it set for 10 seconds and then gently stir).
- Simmer the soup for 1 minute. Remove off heat and garnish with scallion greens. Enjoy!
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Nutrition
Calories: 168kcal | Carbohydrates: 15g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 130mg | Sodium: 1093mg | Potassium: 308mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 215IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg