10-min. Easy Egg Drop Soup

Egg Drop Soup. A delicious soup made of hot broth with wispy eggs seasoned with sesame oil and green onions. Ready in 10 minutes!

4.93 from 14 votes

Prep Time 5

Cook Time 5

Total Time 10

Course Appetizer, Soup

Cuisine Chinese

Servings

Calories per serving 168 kcal

First in a measuring cup with a lip or a small bowl, beat your eggs until smooth and set aside. Tip: Using a measuring cup with a lip will make the pouring process easier.
Then in a separate small bowl, combine cornstarch and water until starch has dissolved and set aside.
In a medium size pot, add chicken stock and scallion whites only (reserve the green parts as a garnish for later). Cover and bring to boil over medium high heat.
Uncover and lower heat to medium heat. Give the cornstarch slurry another mix and while stirring, pour it into the broth. Do not pour in without stirring or it’ll become clumpy. Let this boil uncovered, over medium heat, for 1-2 minutes until thickened.
Season broth with chicken stock powder, sesame oil, salt and white pepper. Mix well.
For a small egg flowers, pour beaten eggs in a thin stream from a higher distance while stirring in a circular motion (seen in the picture above). For larger egg flowers, pour eggs in a circular motion from a slightly lower distance without stirring and let it set for 10 seconds. Then gently stir. Allow your soup to bubble for 1 minute. Remove off heat.
Garnish with scallion greens. Enjoy!

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