10-min. Easy Egg Drop Soup
Silky egg ribbons in a warm, savory chicken broth with green onions. This easy egg drop soup recipe is ready in just 10 minutes with simple ingredients, making it a comforting starter for busy weeknights or cold days.
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
- 1 teaspoon sesame oil toasted kind
- 1 teaspoon salt
- ¼ teaspoon white pepper or black pepper
- 2 tablespoon cornstarch
- ¼ cup water cold
Instructions
- In a measuring cup with a spout or small bowl, beat the eggs until smooth and there are no visible white streaks. Set aside. A spouted measuring cup makes it easier to pour the eggs in a thin, steady stream.
- In a small bowl, combine the cornstarch and cold water, stirring until fully dissolved. Set aside.
- In a medium pot, combine the chicken stock and scallion whites. Cover and bring to a boil over medium-high heat.
- Reduce the heat to medium. Stir the cornstarch slurry again, then gradually pour it into the broth while stirring. Bring to a gentle boil and cook for 1-2 minutes until slightly thickened.
- Add the chicken bouillon powder, toasted sesame oil, salt, and white pepper. Stir to combine.
- Gently stir the soup while slowly pouring in the eggs from a slight height in a thin, steady stream to create delicate ribbons. Simmer for 1 minute, then remove from the heat and garnish with scallion greens. Serve immediately.
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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